Chocolate-verbena cream
A chocolate cream with delicious aromas of fresh verbena.
15 K 5/5 (5 reviews)
2 hours 4 min.
Easy
6 people
8 IngredientsLast modified on: June 30th 2024
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
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 80 g dark chocolate in small pieces or pistoles and 1 teaspoon 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 | 40 RDI=20 % | 200 RDI=20 % | 160 RDI=20 % | 2,400 RDI=120 % | 10,030 RDI: 120 % |
| 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 6 people : 2.60 €
- Per person : 0.45 €
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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)
Milk
Like these other recipes: Chocolate rolls (petits pains), How to heat milk without it catching on the bottom of the pan, Pretzels, Clafoutis batter, Ciabatta, ... See them all 60
Cream
Like these other recipes: Chocolate ganache, Tuna pasta, Hot sesame-cream chicken tartines, Courgette tart with mint, Alpine gratin, ... See them all 117
Caster sugar
Like these other recipes: Eton mess, Coconut-vanilla cream for Elsa , Shortcrust pastry (pâte brisée), French Family Cake, Clementine Creamy, ... See them all 361
Dark chocolate
Like these other recipes: Nanou's chocolate cake, Chocolate ganache, Italian hot chocolate , Brownies, Mousse with two chocolates, ... See them all 36
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