Chocolate-verbena cream
A chocolate cream with delicious aromas of fresh verbena.
13 K 5/5 (5 reviews)
2 hours 4 min.
Easy
18 people
8 IngredientsLast modified on: June 30th 2024
For 18 people, you will need:
- 1
4 cups Milk - 2
4 cups cream - 3
6 handfuls Verbena - 4
1 1⁄3 cup dark chocolate - 5
3 teaspoons powdered cocoa (optional) - 6
12 egg yolks - 7
1 1⁄3 cup caster sugar - 8
½ cup 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 1 1⁄3 cup dark chocolate in small pieces or pistoles and 3 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.
In a bowl, mix 12 egg yolks and 1 1⁄3 cup caster sugar, then add ½ cup 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 610 RDI=60 % | 470 RDI=70 % | 7,190 RDI=360 % | 30,100 RDI: 360 % |
| 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 18 people : 7.70 €
- 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: Celeriac and mushroom gratin, Grapefruit moelleux, Caesar salad, Mushroom Pancakes au Gratin, Cream sauce with Vin Jaune, ... See them all 115
Milk
Like these other recipes: Liège waffles, Chaud-froid of grapefruit, pineapple and lime custard , Old style brioche, Potato gratin, Bonnevaux apple tart, ... See them all 60
Caster sugar
Like these other recipes: Brioche dough, Chocolate and vanilla crème brûlée, Blackberry and almond fondant tart, Clementine cake, Pain perdu, ... See them all 361
Dark chocolate
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Viennese Shortbread, Chocolate mendiants, Pear and chocolate tart with a hint of mint, Mousse with two chocolates, ... See them all 36
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