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Chocolate cream


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.
179,1424.4/5 for 23 ratings
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Last modified on: October 13th 2010

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
26 min.2 hours40 min.3 hours 6 min.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
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?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Chocolate cream : Photo of step #1
Break 23 cup chocolate into small pieces.

Stage 2 - 5 min.
Chocolate cream : Photo of step #2
Pour 1 cup cream and 23 cup milk into a pan over medium heat and bring to the boil.

When boiling, remove from the heat and tip in the chocolate all at once.

Stage 3 - 5 min.
Chocolate cream : Photo of step #3
Allow to melt thoroughly while stirring.

Stage 4 - 3 min.
Chocolate cream : Photo of step #4
Tip 3 egg yolks and ¼ cup 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.
Chocolate cream : Photo of step #5
Pour the hot chocolate milk onto the egg and sugar mixture, while still stirring as before.

Stage 6 - 10 min.
Chocolate cream : Photo of step #6
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.

Stage 7 - 35 min.
Chocolate cream : Photo of step #7
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).

Stage 8 - 2 hours
Chocolate cream : Photo of step #8
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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cake, Salmon and spinach quiche, Gratin Dauphinois, Mushroom Pancakes au Gratin, Household cake (Gâteau de ménage), ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Little vanilla, clementine and chestnut verrines, Polenta, "Psychedelic" sandwich bread, Liège waffles, ... All
ChocolateChocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Brownie, Chocolate cream with a crunch, irish coffee mousse, "BN style" chocolate-filled biscuits, Chocolate sauce, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Panettone, Caramelised walnuts, You should not leave egg yolks in contact with sugar, Ice-cream Vacherin, Four quarters, ... All

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