Cooking-ez.com

1,010 easy and fully explained recipes, with 12,322 photos and 77 videos

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.
177,8154.4/5 for 23 ratings
Grade this recipe:

Last modified on: October 13th 2010

For 6 people, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
26 min.2 hours40 min.3 hours 6 min.
Keeping:
1 or 2 days in the fridge, folded in a plastic film
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Scallop and leek pancakes, Cherry clafoutis, Baked potoatoes with herb butter or cream , Potato purée , ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Burger buns, Nantes Tourton, Mouna, Jam doughnuts, Deep leek and potato quiche, ... All
ChocolateChocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate thins with toasted nuts, Chestnut Fudge Cupcakes, "BN style" chocolate-filled biscuits, How to make chocolate chips, Nanou's chocolate cake, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Gâteau Basque , Nougatine, Apricot blancmange, Oat shortbread biscuits, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page