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Chocolate-verbena cream

A chocolate cream with delicious aromas of fresh verbena.

1,630 5/5 based on 5 reviews

Last modified on: June 30^th 2024

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For 2 people, you will need:

1 100 g Milk
2 100 g cream
3 1 handful Verbena
4 27 g dark chocolate
5 ¹⁄₃ teaspoon powdered cocoa (optional)
6 1 egg yolk
7 33 g caster sugar
8 13 g cornflour
Total weight: 293 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 10 min.

Pour 100 g Milk, 100 g cream and 1 handful Verbena leaves into a saucepan.

Place over medium heat and bring to the boil.

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.

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 27 g dark chocolate in small pieces or pistoles and ¹⁄₃ teaspoon powdered cocoa.

When well blended, turn off the heat and cover.

Stage 5 - 5 min.

In a bowl, mix 1 egg yolk and 33 g caster sugar, then add 13 g cornflour and mix well again.

Stage 6 - 3 min.

Pour everything into the pan and mix well.

Preheat oven to 180°C (360°F).

Stage 7 - 6 min.

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.

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).

Keeping

1 or 2 days in the fridge, protected by cling film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
775 Kcal or 3,245 Kj	13 gr	67 gr	50 gr
39 %	5 %	6 %	8 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
264 Kcal or 1,105 Kj	5 gr	23 gr	17 gr
13 %	2 %	2 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
387 Kcal or 1,620 Kj	7 gr	34 gr	25 gr
19 %	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 2 people : 0.83 €
Per person : 0.42 €

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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)

	Cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Montagnon rice, Potimarron (chestnut pumpkin) "au gratin", Fish Mousselines, Almond mug cake for Mary, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Crème caramel, Crème brulée, Chaud-froid of grapefruit, pineapple and lime custard , Lime crémeux, Blackcurrant, vanilla and lime verrine , ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Almonds pyramids, Flognarde, Nanou's apple and almond cake, Tiramisu, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Leopard cake, Chocolate mendiants, Chocolate cream, Chocolate mousse, ... All