Chocolate cream


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.
224K 25 4.2
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Last modified on: October 13th 2010

Keywords for this recipe:CearmMoistChocolateEgg
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
26 min.2 hours40 min.3 hours 6 min.
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Step by step recipe


Stage 1 - 5 min.
Chocolate cream : Photo of step #1

Stage 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.

Stage 3 - 5 min.
Chocolate cream : Photo of step #3
Allow to melt thoroughly while stirring.

Stage 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.

Stage 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.

Stage 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.

Stage 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).

Stage 8 - 2 hours
Chocolate 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.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,804 Kcal or 7,553 Kj27 gr128 gr131 gr
90 %10 %12 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
296 Kcal or 1,239 Kj4 gr21 gr22 gr
15 %2 %2 %3 %
Per person
Energetic valueProteins CarbohydratesFats
301 Kcal or 1,260 Kj4 gr21 gr22 gr
15 %2 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 2.06 €
  • Per person : 0.34 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Salmon and spinach quiche, Tartiflette, Potimarron (Japanese chestnut pumpkin) purée, Scallops with cabbage julienne, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Prune Far, Old style brioche, Profiteroles, Gougères, ... All
Dark chocolateDark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chestnut Fudge Cupcakes, Nanou's chocolate cake, Chocolate muffins, Chocolate almond cookies, Chocolate thins with toasted nuts, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Cranachan, Lemon creams, Oaty walnut cake , Brioche dough, Cornmeal baps for Anne, ... All
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