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.
260 K 4.3/5 (28 reviews)
3 hours 6 min.
Easy
3 people
5 IngredientsLast modified on: October 13th 2010
For 3 people, you will need:
- 1
50 g dark chocolate - 2
125 ml cream - 3
75 ml Milk - 4
2 egg yolk - 5
25 g caster sugar - Total weight: 305 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 3 hours 6 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 - 5 min.
Break 50 g dark chocolate into small pieces.
Stage 2 - 5 min.
Stage 3 - 5 min.
Allow to melt thoroughly while stirring.
Stage 4 - 3 min.
Tip 2 egg yolk and 25 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.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 60 RDI=6 % | 70 RDI=10 % | 900 RDI=50 % | 3,780 RDI: 50 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 300 RDI=20 % | 1,240 RDI: 20 % |
| Per person | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 300 RDI=20 % | 1,260 RDI: 20 % |
How much will it cost?
- For 3 people : 1.05 €
- Per person : 0.35 €
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: Lille style chicken, Cheese tart, "Day After Pork Belly" Soup, Potimarron (Japanese chestnut pumpkin) purée, Gratin of beet tops and potatoes, ... See them all 112
Milk
Like these other recipes: Savoury mini-madeleines with 2 cheeses, Pretzels, Bechamel sauce, Muffin dough, Confectioner's custard (Crème pâtissière, or French pastry cream), ... See them all 60
Dark chocolate
Like these other recipes: Chestnut Fudge Cupcakes, Mousse with two chocolates, Chocolate almond cookies, Chocolate Chantilly , Chocolate orangettes for Erika, ... See them all 36
Caster sugar
Like these other recipes: Confectioner's custard (Crème pâtissière, or French pastry cream), Caramel semolina pudding with raisins, Strawberry, kiwi and mascarpone verrines, Ciabatta, Tatin apples with mascarpone cream, ... See them all 352
Other recipes you may also like
Almond mug cake for Mary
Mug cakes are fun and quick to make. They cook in the microwave in about a minute and a half. This almond version is similar to the small cakes known as financiers.June 22th 2014105 K4.3 9 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021337 K5 50 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019597 K 14.6 1 hour 30 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014299 K4.6 14 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.