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.
262 K 4.3/5 (28 reviews)
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Last modified on: October 13th 2010
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 3 hours 6 min.
When should you start or finish this recipe?
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.
Chocolate cream

Stage 2 - 5 min.
Chocolate cream
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
Allow to melt thoroughly while stirring.

Stage 4 - 3 min.
Chocolate cream
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
Pour the hot chocolate milk onto the egg and sugar mixture, while still stirring as before.

Stage 6 - 10 min.
Chocolate cream
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
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
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 recipe30 RDI=10 %130 RDI=10 %130 RDI=20 %1,800 RDI=90 %7,550 RDI: 90 %
Per 100 g4 RDI=2 %20 RDI=2 %20 RDI=3 %300 RDI=20 %1,240 RDI: 20 %
Per person4 RDI=2 %20 RDI=2 %20 RDI=3 %300 RDI=20 %1,260 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 6 people : 2.10 €
  • Per person : 0.35 €

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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)
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