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.
268 K 4.3/5 (28 reviews)
3 hours 6 min.
Easy
6 people
5 IngredientsLast modified on: October 13th 2010
For 6 people, you will need:
- 1
100 g dark chocolate - 2
250 ml cream - 3
150 ml Milk - 4
3 egg yolks - 5
50 g caster sugar - Total weight: 610 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 100 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 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.
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 | 30 RDI=8 % | 130 RDI=9 % | 130 RDI=20 % | 1,800 RDI=70 % | 7,550 RDI: 70 % |
| Per 100 g | 4 RDI=1 % | 20 RDI=1 % | 20 RDI=2 % | 300 RDI=10 % | 1,240 RDI: 10 % |
| Per person | 4 RDI=1 % | 20 RDI=1 % | 20 RDI=2 % | 300 RDI=10 % | 1,260 RDI: 10 % |
How much will it cost?
- For 6 people : 2.10 €
- 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: Potimarron and Parmesan tart, Potimarron (chestnut pumpkin) "au gratin", Coconut-vanilla cream for Elsa , Crispy spinach rolls, Chocolate ganache, ... See them all 115
Milk
Like these other recipes: Bonnevaux apple tart, Buckwheat pancakes, Toasted almond cake, Chocolate tart, Flognarde, ... See them all 60
Dark chocolate
Like these other recipes: Chocolate eclairs, Mousse with two chocolates, Chocolate thins with toasted nuts, Paris flan filling, Chocolate muffins, ... See them all 36
Caster sugar
Like these other recipes: Strawberries in a thyme and lemon-flavoured red wine reduction, Flaked almond tart, Rice pudding with fruit and nuts, Chocolate and vanilla crème brûlée, Tarte Normande, ... See them all 361
Other recipes you may also like
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.December 31th 2013261 K4 1 hour 35 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011275 K5 12 hours 60 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.October 13th 2010311 K 15 1 hour 25 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011250 K 15 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.