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Name: Chocolate cream
Prep time: 2 h 26 min
Cook time: 40 min
Total time: 3 h 6 min
Yield: 6 people
Cuisine: french
Ingredients: 100 g chocolate; 250 ml cream; 150 ml milk; 3 egg yolks; 50 g caster sugar

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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.

177,6734.4/5 for 23 ratings

Last modified on: October 13^th 2010

For 6 people, you will need:

1 100 g chocolate
2 250 ml cream
3 150 ml milk
4 3 egg yolks
5 50 g caster sugar
Total weight: 610 grams

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Measures:

How long does it take?

Fulfillment

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

Preservation:

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.

Break 100 g 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.

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?

For 6 people : 2.06 €
Per person : 0.34 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Cream: You can get more informations, or check-out other recipes which use it, for example: Baker's chicken and potato tart, Potimarron (chestnut pumpkin) "au gratin", Grapefruit moelleux, Salmon and spinach quiche, Lille style chicken, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Ciabatta, Choux pastry (pâte à choux), Alsatian apple tart, Crème brulée, Chaud-froid of grapefruit, pineapple and lime custard , ... All
	Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Chestnut Fudge Cupcakes, Chocolate mousse with hazelnuts, Chocolate almond cookies, Chocolate mug cake, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Pitta bread, Mirlitons, Almond macaroon cake, Chocolate eclairs, ... All

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