1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Chocolate-verbena cream

Name: Chocolate-verbena cream
Prep time: 1 h 19 min
Cook time: 45 min
Total time: 2 h 4 min
Yield: 6 people
Cuisine: French
Ingredients: 300 g milk; 300 g cream; 2 handfuls Verbena; 80 g dark chocolate; 1 teaspoon powdered cocoa; 4 egg yolks; 100 g caster sugar; 40 g cornflour

A chocolate cream with delicious aromas of fresh verbena.

24 K 5/5 (5 reviews)281330

Duration

2 hours 4 min.

Difficulty

Easy

Last modified on: June 30^th 2024

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 6 people, you will need:

1 300 g milk
2 300 g cream
3 2 handfuls Verbena
4 80 g dark chocolate
5 1 teaspoon powdered cocoa (optional)
6 4 egg yolks
7 100 g caster sugar
8 40 g cornflour
Total weight: 900 grams

Times for this recipe

Preparation

20 min.

Resting

1 hour

Cooking

45 min.

All in all

2 hours 4 min.

Preparation 20 min.

Resting 1 hour

Cooking 45 min.

When should you start or finish this recipe?

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.

Pour 300 g milk, 300 g cream and 2 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 80 g dark chocolate in small pieces or pistoles and 1 teaspoon powdered cocoa.

When well blended, turn off the heat and cover.

Stage 5 - ⌛ 5 min.

In a bowl, mix 4 egg yolks and 100 g caster sugar, then add 40 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

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	22 g RDI=9 %	17 g RDI=24 %	266 kcal RDI=13 %	1,115 kJ RDI=13 %
Per person	7 g RDI=11 %	33 g RDI=13 %	26 g RDI=36 %	399 kcal RDI=20 %	1,672 kJ RDI=20 %
Whole recipe	43 g RDI=67 %	203 g RDI=77 %	156 g RDI=215 %	2,396 kcal RDI=120 %	10,033 kJ RDI=120 %