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.
264 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:
125 ml 
250 ml 
150 ml 
3 
50 ml 
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 3 hours 6 min.
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Step by step recipe
Stage 1 - 5 min.
Break 125 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 3 egg yolks and 50 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 | 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 : £1.75
- Per person : £0.30
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: Potatoes with prawns, Potato gratin, Tuna pasta, Stock-pot fish , Lobster Thermidor, ... See them all 114
Milk
Like these other recipes: Apricot blancmange, Mustard baps, Chocolate eclairs, Dublin fruit scones, Pancake batter, ... See them all 60
Dark chocolate
Like these other recipes: Pear and chocolate tart with a hint of mint, Chestnut Fudge Cupcakes, Flaky brownie brioche, Chocolate eclairs, Mousse with two chocolates, ... See them all 36
Caster sugar
Like these other recipes: Strawberry mousse with mascarpone, Blackcurrant liqueur, Yeast-based flaky dough (for croissants), Dublin fruit scones, Pistachio powder or paste, ... See them all 357
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