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.
179,1364.4/5 for 23 ratings
Last modified on: October 13th 2010
For 2 people, you will need:
- 1
33 g chocolate - 2
83 ml cream - 3
50 ml milk - 4
1 egg yolk - 5
17 g caster sugar - Total weight: 203 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 33 g chocolate into small pieces.
Stage 2 - 5 min.
Stage 3 - 5 min.
Allow to melt thoroughly while stirring.
Stage 4 - 3 min.
Tip 1 egg yolk and 17 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 2 people : 0.68 €
- Per person : 0.34 €
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: Scallops with cabbage julienne, Courgette tart with mint, Sliced cauliflower with 3 cheeses, Crispy spinach rolls, Potatoes with prawns, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Ciabatta, Bonnevaux apple tart, Deep leek and potato quiche, Ciabatta, ... All |
| Chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate almond cookies, Chocolate eclairs, How to make chocolate chips, Chocolate mousse, Chestnut Fudge Cupcakes, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Four quarters, Pogne de Romans, Warm apple feuillantines, You should not leave egg yolks in contact with sugar, ... All |
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