Chocolate-verbena cream

Chocolate-verbena cream
A chocolate cream with delicious aromas of fresh verbena.
1,690 5/5 based on 5 reviews
Grade this recipe:

Last modified on: June 30th 2024

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
19 min.1 hour45 min.2 hours 4 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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.
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).
1 or 2 days in the fridge, protected by cling film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,396 Kcal or 10,032 Kj43 gr203 gr157 gr
120 %17 %19 %24 %
Per 100 g
Energetic valueProteins CarbohydratesFats
266 Kcal or 1,114 Kj5 gr23 gr17 gr
13 %2 %2 %3 %
Per person
Energetic valueProteins CarbohydratesFats
399 Kcal or 1,671 Kj7 gr34 gr26 gr
20 %3 %3 %4 %
% 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).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 6 people : 2.56 €
  • Per person : 0.43 €

Change currency:

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)
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
317K 14 40 min. February 21th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
260K3.9 46 min. February 21th 2011
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
486K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27th 2017
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page