This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
279 K 4.3/5 (28 reviews)
3 hours 6 min.
Easy
2.10 €
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
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=10 % | 130 RDI=10 % | 130 RDI=20 % | 1,800 RDI=90 % | 7,550 RDI: 90 % |
| 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 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: Maple syrup cream sugar, Scallops with cabbage julienne, New York style pasta, Lille style chicken, Whiting fillet with mustard carrots, ... See them all 120
Milk
Like these other recipes: Profiteroles, How to heat milk without it catching on the bottom of the pan, Chocolate eclairs, Polpete, Sardine and potato gratin, ... See them all 63
Dark chocolate
Like these other recipes: Hot chocolate, Chocolate ganache, Paris flan filling, Moist chocolate cake, How to break a chocolate bar into small pieces, ... See them all 38
Caster sugar
Like these other recipes: Gravlax, Buckwheat almond biscuits, Kumquat compote, Caramelized apple and walnut cake, Peach and verbena feuilleté, ... See them all 367
Other recipes you may also like
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010398 K 154 50 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020344 K4.8 30 min.
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a... May 20th 2015362 K 15 2 hours 35 min.
Lobster Thermidor
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish. January 22th 2012176 K 14.7 35 min.
Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur. December 30th 201987 K 25 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.