Chocolate cream

Step by step recipe:

  1. 5 min.Chocolate cream : Photo of step #1
  2. 5 min.Chocolate cream : Photo of step #2
    Pour 250 ml cream and 150 ml milk into a pan over medium heat and bring to the boil.

    When boiling, remove from the heat and tip in the chocolate all at once.
  3. 5 min.Chocolate cream : Photo of step #3
    Allow to melt thoroughly while stirring.
  4. 3 min.Chocolate cream : Photo of step #4
    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.
  5. 3 min.Chocolate cream : Photo of step #5
    Pour the hot chocolate milk onto the egg and sugar mixture, while still stirring as before.
  6. 10 min.Chocolate cream : Photo of step #6
    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.
  7. 35 min.Chocolate cream : Photo of step #7
    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).
  8. 2 hoursChocolate cream : Photo of step #8
    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.

Source:

Home made.

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