Chocolate-verbena cream
A chocolate cream with delicious aromas of fresh verbena.
1,626 5/5 based on 5 reviews
Last modified on: June 30th 2024
Keywords for this recipe:For 3 people, you will need:
- 1
0 kg Milk - 2
0 kg cream - 3
1 handful Verbena - 4
¼ cup dark chocolate - 5
½ teaspoon powdered cocoa (optional) - 6
2 egg yolks - 7
¼ cup caster sugar - 8
1 tablespoon cornflour
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 19 min. | 1 hour | 45 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.
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 ¼ cup dark chocolate in small pieces or pistoles and ½ 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.
In a bowl, mix 2 egg yolks and ¼ cup caster sugar, then add 1 tablespoon cornflour and mix well again.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,198 Kcal or 5,016 Kj | 22 gr | 102 gr | 78 gr |
| 60 % | 8 % | 10 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 266 Kcal or 1,114 Kj | 5 gr | 23 gr | 17 gr |
| 13 % | 2 % | 2 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 399 Kcal or 1,671 Kj | 7 gr | 34 gr | 26 gr |
| 20 % | 3 % | 3 % | 4 % |
How much will it cost?
- For 3 people : 1.28 €
- Per person : 0.43 €
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: You can get more informations, or check-out other recipes which use it, for example: Ciabatta, Pretzels, Savoury mini-madeleines with 2 cheeses, Potimarron (Japanese chestnut pumpkin) purée, "Psychedelic" sandwich bread, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Soft apple cookies, Creamy polenta with green asparagus, Apple macaronade, Caesar salad, New tiramisu, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Sweetcrust pastry (pâte sablée), Comtoise apple charlotte, Raspberry muffins, Soft fruits in sabayon, Italian Meringue, ... All |
 | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate ganache, Chocolate orangettes for Erika, Brownies, Chocolate cream, "BN style" chocolate-filled biscuits, ... All |
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