This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chocolate cream
A very simple recipe with a really chocolatey taste.
Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
281 K 4.3/5 (28 reviews)
3 hours 6 min.
Easy
2.10 €
6 people
5 IngredientsLast modified on: October 13th 2010
For 6 people, you will need:
- 1
100 g dark chocolate - 2
250 ml cream - 3
150 ml milk - 4
3 egg yolks - 5
50 g caster sugar - Total weight: 610 grams
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 3 hours 6 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Break 100 g dark chocolate into small pieces.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Allow to melt thoroughly while stirring.
Stage 4 - ⌛ 3 min.
Tip 3 egg yolks and 50 g caster sugar into a bowl and mix, preferably with a maryse ou wooden spatula rather than with a whisk, so that the mixture does not froth.
Stage 5 - ⌛ 3 min.
Pour the hot chocolate milk onto the egg and sugar mixture, while still stirring as before.
Stage 6 - ⌛ 10 min.
Once the cream is well mixed, pour through a fine strainer, preferably placed over a high-sided container.
Preheat the oven to 170°C (340°F).
Boil a full kettle or a large pan of water.
Preheat the oven to 170°C (340°F).
Boil a full kettle or a large pan of water.
Stage 7 - ⌛ 35 min.
If froth has formed on the surface of the cream while standing, skim this off and discard.
Divide the cream between the ramekins, then stand them in a large deep oven tray or dish, or in the lèchefrite of your oven. Fill the tray with boiling water to come about halfway up the ramekins.
Cook for about 35 minutes, until the cream is just set but still trembling a little in the centre (it is important not to overcook this cream otherwise it will become stiff and start to dry out).
Divide the cream between the ramekins, then stand them in a large deep oven tray or dish, or in the lèchefrite of your oven. Fill the tray with boiling water to come about halfway up the ramekins.
Cook for about 35 minutes, until the cream is just set but still trembling a little in the centre (it is important not to overcook this cream otherwise it will become stiff and start to dry out).
Stage 8 - ⌛ 2 hours
Leave to cool then refrigerate for at least 2 hours.
Remarks
If you would like to make a little surprise cream, pour ¼ cm or ½ inch of real custard (crème anglaise) over the chocolate cream just before serving.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 130 RDI=10 % | 130 RDI=20 % | 1,800 RDI=90 % | 7,550 RDI: 90 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 300 RDI=20 % | 1,240 RDI: 20 % |
| Per person | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 300 RDI=20 % | 1,260 RDI: 20 % |
How much will it cost?
- For 6 people : 2.10 €
- Per person : 0.35 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream
Like these other recipes: Quick prawn curry, Almond mug cake for Mary, "Moelleux" cake batter, Chocolate ganache, Sliced cauliflower with 3 cheeses, ... See them all 122
Dark chocolate
Like these other recipes: Chocolate tart, Flaky brownie brioche, Chocolate eclairs, Little chocolate and hazelnut fondants, Chocolate Chantilly , ... See them all 39
Caster sugar
Like these other recipes: Nantes Tourton, Foie gras cured in salt, Elsa's Comtoise galette, Brioche dough, Croquants de Cordes, ... See them all 372
Other recipes you may also like
How to prepare purple artichokes
The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily. February 26th 2016691 K 44 20 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this. March 13th 2013568 K 13.7 1 hour 55 min.
Potatoes with bacon and herbs
The potatoes in this recipe are rolled in a slice of lightly cooked bacon with sage and bay leaves slipped in between. They are then baked in the oven. November 14th 201856 K5 1 hour
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue. August 25th 201953 K 35 min.
Spicy roast cauliflower gratin
The cauliflower in this recipe is cooked two different ways: first oven-roasted with chilli spices, then finished with a creamy gratin topping, made with its own trimmings. March 20th 202239 K1 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.