Chocolate cream
A very simple recipe with a really chocolatey taste.
Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
179,1434.4/5 for 23 ratings
Last modified on: October 13th 2010
For 6 people, you will need:
- 1
100 g chocolate - 2
250 ml cream - 3
150 ml milk - 4
3 egg yolks - 5
50 g caster sugar - Total weight: 610 grams
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 26 min. | 2 hours | 40 min. | 3 hours 6 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Break 100 g chocolate into small pieces.
Stage 2 - 5 min.
Stage 3 - 5 min.
Allow to melt thoroughly while stirring.
Stage 4 - 3 min.
Tip 3 egg yolks and 50 g caster sugar into a bowl and mix, preferably with a maryse ou wooden spatula rather than with a whisk, so that the mixture does not froth.
Stage 5 - 3 min.
Pour the hot chocolate milk onto the egg and sugar mixture, while still stirring as before.
Stage 6 - 10 min.
Once the cream is well mixed, pour through a fine strainer, preferably placed over a high-sided container.
Preheat the oven to 170°C (340°F).
Boil a full kettle or a large pan of water.
Preheat the oven to 170°C (340°F).
Boil a full kettle or a large pan of water.
Stage 7 - 35 min.
If froth has formed on the surface of the cream while standing, skim this off and discard.
Divide the cream between the ramekins, then stand them in a large deep oven tray or dish, or in the lèchefrite of your oven. Fill the tray with boiling water to come about halfway up the ramekins.
Cook for about 35 minutes, until the cream is just set but still trembling a little in the centre (it is important not to overcook this cream otherwise it will become stiff and start to dry out).
Divide the cream between the ramekins, then stand them in a large deep oven tray or dish, or in the lèchefrite of your oven. Fill the tray with boiling water to come about halfway up the ramekins.
Cook for about 35 minutes, until the cream is just set but still trembling a little in the centre (it is important not to overcook this cream otherwise it will become stiff and start to dry out).
Stage 8 - 2 hours
Leave to cool then refrigerate for at least 2 hours.
Remarks
If you would like to make a little surprise cream, pour ¼ cm or ½ inch of real custard (crème anglaise) over the chocolate cream just before serving.
Nutritional information
How much will it cost?
- For 6 people : 2.28 $
- Per person : 0.38 $
Source
Home made.More recipes?
This recipe uses (among others) | Cream: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Coconut-vanilla cream for Elsa , Potimarron and Parmesan tart, Crispy spinach rolls, Chocolate cream with a crunch, irish coffee mousse, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, Liège waffles, Polenta, Choux pastry (pâte à choux), Prune Far, ... All |
| Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Chocolate muffins, Moist chocolate cake, Flaky brownie brioche, Chocolate tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Vanilla ice cream, Toasted-flour biscuits, Fruit crumble, Rum babas, ... All |
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