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.
208,7484.4/5 for 23 ratings
Grade this recipe:

Last modified on: October 13th 2010

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.
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?
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1 or 2 days in the fridge, folded in a plastic film.

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.


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

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?

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Note : These prices are only approximate.


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: Celeriac and mushroom gratin, Chocolate cake, Crème brulée, Grapefruit moelleux, Potato purée , ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Confectioner's custard (Crème pâtissière, or French pastry cream), Chaud-froid of grapefruit, pineapple and lime custard , Mouna, Bonnevaux apple tart, ... All
Dark chocolateDark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate Chantilly , Chocolate muffins, Chocolate mousse, Chocolate thins with toasted nuts, Hot chocolate, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Cranachan, Citrus tart, Meringues, Strawberries in a thyme and lemon-flavoured red wine reduction, ... All

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