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Chocolate-verbena cream
A chocolate cream with delicious aromas of fresh verbena.
22 K 5/5 (5 reviews)
2 hours 4 min.
Easy
2.60 €
6 people
8 IngredientsLast modified on: June 30th 2024
For 6 people, you will need:
- 1
300 g milk - 2
300 g cream - 3
2 handfuls Verbena - 4
80 g dark chocolate - 5
1 teaspoon powdered cocoa (optional) - 6
4 egg yolks - 7
100 g caster sugar - 8
40 g cornflour - Total weight: 900 grams
Times for this recipe
Preparation: 20 min.
Resting: 1 hour
Cooking: 45 min.
All in all: 2 hours 4 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 1 hour
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.
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.
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.
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.
When well blended, turn off the heat and cover.
Stage 5 - ⌛ 5 min.
Stage 6 - ⌛ 3 min.
Pour everything into the pan and mix well.
Preheat oven to 180°C (360°F).
Preheat oven to 180°C (360°F).
Stage 7 - ⌛ 6 min.
Stage 8 - ⌛ 30 min.
Bake for approximately 30 minutes.
Stage 9
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).
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 recipe | 40 RDI=20 % | 200 RDI=20 % | 160 RDI=20 % | 2,400 RDI=120 % | 10,030 RDI: 120 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 270 RDI=10 % | 1,120 RDI: 10 % |
| Per person | 7 RDI=3 % | 30 RDI=3 % | 30 RDI=4 % | 400 RDI=20 % | 1,670 RDI: 20 % |
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)
Milk
Like these other recipes: Chocolate tart, Crème brulée, Cornmeal baps for Anne, Clafoutis batter, Crackers, ... See them all 63
Cream
Like these other recipes: Creamy rice with spinach, Creamy polenta with green asparagus, Chocolate tart, Mackerel rillettes, Artichoke Soup, ... See them all 122
Caster sugar
Like these other recipes: Foie gras ballotine, Cantucci, Lemon Confectioner's Custard, Far Normandy-Brittany, Gâteau Basque , ... See them all 369
Dark chocolate
Like these other recipes: Pear and chocolate tart with a hint of mint, Half-cooked chocolate cake with raspberry coulis, Chocolate-chestnut cream cake, Chestnut Fudge Cupcakes, Chocolate orangettes for Erika, ... See them all 38
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