Chocolate-verbena cream
A chocolate cream with delicious aromas of fresh verbena.
13 K 5/5 (5 reviews)
2 hours 4 min.
Easy
12 people
8 IngredientsLast modified on: June 30th 2024
For 12 people, you will need:
- 1
600 ml Milk - 2
600 ml cream - 3
4 handfuls Verbena - 4
200 ml dark chocolate - 5
2 teaspoons powdered cocoa (optional) - 6
8 egg yolks - 7
200 ml caster sugar - 8
77.6 ml cornflour
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 1 hour
Cooking: 45 min.
All in all: 2 hours 4 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 200 ml dark chocolate in small pieces or pistoles and 2 teaspoons powdered cocoa.
When well blended, turn off the heat and cover.
When well blended, turn off the heat and cover.
Stage 5 - 5 min.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 410 RDI=40 % | 310 RDI=50 % | 4,790 RDI=240 % | 20,070 RDI: 240 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 270 RDI=10 % | 1,120 RDI: 10 % |
| Per person | 7 RDI=3 % | 30 RDI=3 % | 30 RDI=4 % | 400 RDI=20 % | 1,670 RDI: 20 % |
How much will it cost?
- For 12 people : 5.15 €
- Per person : 0.45 €
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)
Cream
Like these other recipes: Household cake (Gâteau de ménage), Du Barry soup, Spicy roast cauliflower gratin, Thin summer tart "à la grecque", Maple syrup cream sugar, ... See them all 115
Milk
Like these other recipes: Ciabatta, Pretzels, Chocolate rolls (petits pains), Little vanilla, clementine and chestnut verrines, Apricot blancmange, ... See them all 60
Caster sugar
Like these other recipes: Jelly-style plum jam, Chocolate and vanilla crème brûlée, Gravlax, French Family Cake, Paris flan filling, ... See them all 361
Dark chocolate
Like these other recipes: Mousse with two chocolates, Hot chocolate, Chocolate madeleines, Bounty-style tart for Alison, Chocolate cream, ... See them all 36
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