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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.

233K 26 4.2

Last modified on: October 13^th 2010

Keywords for this recipe:Cearm Moist Chocolate Egg

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

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
26 min.	2 hours	40 min.	3 hours 6 min.

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Step by step recipe

Stage 1 - 5 min.

Break 100 g dark chocolate into small pieces.

Stage 2 - 5 min.

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.

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.

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).

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,804 Kcal or 7,553 Kj	27 gr	128 gr	131 gr
90 %	10 %	12 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
296 Kcal or 1,239 Kj	4 gr	21 gr	22 gr
15 %	2 %	2 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
301 Kcal or 1,260 Kj	4 gr	21 gr	22 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)

	Cream: You can get more informations, or check-out other recipes which use it, for example: Baker's chicken and potato tart, Tuna pasta, Green bean purée, Ramekins of duchess potatoes, Baker's tuna and mushroom tart, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Pretzels, Choux pastry (pâte à choux), Bonnevaux apple tart, Crusty pistachio, almond and apricot flan, Flognarde, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Hot chocolate, Chestnut Fudge Cupcakes, Millefeuille, Italian hot chocolate , ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Citrus tart, Pavlova, Tarte Normande, Doughnuts, ... All

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