Chocolate cream, French style

Because I can’t find french style chocolate cream, I started to cook my homemade chocolate cream. It’s really different from what I found at the supermarket, and I’m glad this is so easy to do!

I did find a Yoplait chocolate mousse. I chose thinking taking a French brand was the assurance of having a correct foam. Result, the texture almost correct (Admitting that it is the first time you eat chocolate mousse) was not enough to catch up with the non-existent taste of chocolate, and this undefinable after taste. It’s not that it’s different and that I have to adapt to a new taste. Let us be clear, the brown color of the mousse was certainly not from the little chocolate it contained but from a dye.

That’s how I came to make these chocolate creams.

I tested several recipes, one without baking, one with baking, but my chocolate and milk made 2 different layers so I ended up with a layer of chocolate, Then a layer of milk (Perfect texture by cons) And finally this recipe. The one I will never touch again because its texture is perfect. Firm and fondant with a good taste of chocolate. Like the French brand La laitière. Hmmmm so good!

The perfect recipe for my chocolate cream

Ingredients for about 8 chocolate creams

  • 100g of dark chocolate: I took 72% cocoa.
  • 2 tablespoons of heavy whipping cream
  • 1/2 l of milk: preferably semi-skimmed.
  • 2 eggs: Organic is even better
  • 2 tablespoons of sugar

You will need glass jars. You can either recycle the glass jars from the creams you buy in the supermarket. Or I found these nice jars one on Amazon, that I really like. The size is just perfect.

Preparation of chocolate cream

Break the chocolate into a saucepan. Add the cream and melt gently. Add the milk gently by whisking so that the mixture is homogeneous.

Bring to a boil then turn off the heat. Let cool.

Whisk the 2 eggs with the sugar in a bowl for a few minutes.

Add the eggs to the chocolate mixture whisking. (Be careful, chocolate should not be too hot, that’s important!)

Arrange your small pots in a large baking dish. Add water to the dish, the cream pots in the chocolate eggs are cooked in a bain-marie in the oven.

Fill each of the small jars. Bake for 45 minutes at 180°c. (350°F)

Let cool before putting in the fridge. To be tasted very fresh in case of chocolate craving 😉

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