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Chocolate cream

Name: Chocolate cream
Prep time: 2 h 26 min
Cook time: 40 min
Total time: 3 h 6 min
Yield: 6 people
Cuisine: French
Ingredients: 100 g dark chocolate; 250 ml cream; 150 ml milk; 3 egg yolks; 50 g caster sugar

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.

278 K 4.3/5 (28 reviews)

3 hours 6 min. difficulté

Easy

2.10 €

6 people

5 Ingredients

Last modified on: October 13^th 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.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 5 min.

Break 100 g dark chocolate into small pieces.

Stage 2 - ⌛ 5 min.

Pour 250 ml cream and 150 ml 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.

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.

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).

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 %