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.
267 K 4.3/5 (28 reviews)
3 hours 6 min.
Easy
2 people
5 IngredientsLast modified on: October 13th 2010
For 2 people, you will need:
43.75 ml 
85 ml 
50 ml 
1 
20 ml 
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 3 hours 6 min.
To finish around 7pm, you'll need to have started before: 16:25.Change end time
Step by step recipe
Stage 1 - 5 min.
Break 43.75 ml dark 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 20 ml 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 | 9 RDI=3 % | 50 RDI=4 % | 40 RDI=7 % | 630 RDI=30 % | 2,630 RDI: 30 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 300 RDI=20 % | 1,250 RDI: 20 % |
| Per person | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=3 % | 310 RDI=20 % | 1,320 RDI: 20 % |
How much will it cost?
- For 2 people : 0.75 €
- Per person : 0.40 €
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: Scallops with cabbage julienne, Potatoes with prawns, Potimarron (chestnut pumpkin) "au gratin", Caesar salad, New tiramisu, ... See them all 115
Milk
Like these other recipes: Savoury mini-madeleines with 2 cheeses, Profiteroles, Hamburger buns, Bonnevaux apple tart, Confectioner's custard (Crème pâtissière, or French pastry cream), ... See them all 60
Dark chocolate
Like these other recipes: Chocolate thins with toasted nuts, Chocolate mendiants, Italian hot chocolate , Chocolate tart, Chocolate almond cookies, ... See them all 36
Caster sugar
Like these other recipes: Tarte Normande, Caramel semolina pudding with raisins, Cottage cheese tart, Strawberry Charlotte, Strawberry and rhubarb crumble, ... See them all 361
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