Chocolate-verbena cream


Chocolate-verbena cream
A chocolate cream with delicious aromas of fresh verbena.
1,690 5/5 based on 5 reviews
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Last modified on: June 30th 2024

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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.
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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
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)
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