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Chocolate-verbena cream

A chocolate cream with delicious aromas of fresh verbena.

1,598 5/5 based on 5 reviews

Last modified on: June 30^th 2024

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For 12 people, you will need:

1 600 g Milk
2 600 g cream
3 4 handfuls Verbena
4 160 g dark chocolate
5 2 teaspoons powdered cocoa (optional)
6 8 egg yolks
7 200 g caster sugar
8 80 g cornflour
Total weight: 1,800 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 600 g Milk, 600 g cream and 4 handfuls 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 160 g dark chocolate in small pieces or pistoles and 2 teaspoons powdered cocoa.

When well blended, turn off the heat and cover.

Stage 5 - 5 min.

In a bowl, mix 8 egg yolks and 200 g caster sugar, then add 80 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
4,793 Kcal or 20,067 Kj	87 gr	406 gr	313 gr
240 %	33 %	38 %	47 %

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 %

% 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 12 people : 5.12 €
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)

	Milk: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Chocolate rolls (petits pains), Mustard baps, Potato gratin, Chocolate sauce, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Stock-pot fish , Hot sesame-cream chicken tartines, Cream and herb dressing, Scallops with cabbage julienne, Nanou's apple and almond cake, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Clafoutis batter, Gâteau Nantais, Finger biscuits, Pancake batter, Little cakes with a chocolate and hazelnut centre, ... All
	Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate mendiants, Bounty-style tart for Alison, Chocolate cream, Chocolate ganache, Chocolate mousse, ... All

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