Chocolate-verbena cream


Chocolate-verbena cream
A chocolate cream with delicious aromas of fresh verbena.
4,057 5/5 (5 reviews)
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Last modified on: June 30th 2024
For 6 people, you will need:

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Times for this recipe
Preparation: 20 min.
Resting: 1 hour
Cooking: 45 min.
All in all: 2 hours 4 min.
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Step by step recipe


Stage 1 - 10 min.
Chocolate-verbena cream
Pour 300 g Milk, 300 g cream and 2 handfuls Verbena leaves into a saucepan.

Place over medium heat and bring to the boil.

Stage 2 - 1 hour
Chocolate-verbena cream
Turn off the heat once the mixture has reached boiling point, then blend.

The aim is to distribute the vervain evenly in the milk-cream mixture, to capture the flavors.

Cover and leave to stand for a good hour.

Stage 3 - 5 min.
Chocolate-verbena cream
After this time, strain the mixture through a fine sieve, pressing the vervain well to release all its flavour, then pour back into the rinsed pan, discarding the vervain.

Stage 4 - 5 min.
Chocolate-verbena cream
Return the pan to a low heat, and gently stir in 80 g dark chocolate in small pieces or pistoles and 1 teaspoon powdered cocoa.

When well blended, turn off the heat and cover.

Stage 5 - 5 min.
Chocolate-verbena cream
In a bowl, mix 4 egg yolks and 100 g caster sugar, then add 40 g cornflour and mix well again.

Stage 6 - 3 min.
Chocolate-verbena cream
Pour everything into the pan and mix well.

Preheat oven to 180°C (360°F).

Stage 7 - 6 min.
Chocolate-verbena cream
Divide the mixture between ramekins and place in the drip tray of your oven.

Add enough boiling or hot water to reach halfway up the ramekins.

Stage 8 - 30 min.
Chocolate-verbena cream
Bake for approximately 30 minutes.

Stage 9
Chocolate-verbena cream
Leave to cool after removing from the drip pan, and enjoy warm or cold.
Remarks
The milk-cream-verbena mixture in step 2 can be made in advance, even the day before, to allow the verbena flavors to diffuse.

You can make a milk chocolate version, replacing the dark chocolate, in which case I recommend reducing the weight of powdered sugar a little (80g).
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %200 RDI=20 %160 RDI=20 %2,400 RDI=120 %10,030 RDI: 120 %
Per 100 g4 RDI=2 %20 RDI=2 %20 RDI=3 %270 RDI=10 %1,120 RDI: 10 %
Per person7 RDI=3 %30 RDI=3 %30 RDI=4 %400 RDI=20 %1,670 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 : 2.60 €
  • Per person : 0.45 €

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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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