A silky and indulgent chocolate dessert cream, ready in just minutes. This timeless classic will delight chocolate lovers with its velvety texture and rich, intense flavor.
⏱️15 min
📊Easy
👥4 servings
🍽️Dessert
quickbudget-friendlyfamily
Ingredients
150 gdark chocolate
250 mlwhole milk
150 mlheavy cream
20 ggranulated sugar
20 gbutter
2 piècesegg yolk
1 traitliquid vanilla
Instructions
1PREPARE THE CHOCOLATE: Finely chop the dark chocolate with a chef's knife using regular motions, then transfer to a bowl. This step ensures even melting and prevents lumps. You should obtain pieces roughly the size of an almond.
2HEAT THE MILK AND CREAM: In a saucepan, pour the milk and heavy cream together over medium heat. Heat gently until steaming (small bubbles appear on the surface), without allowing to boil. This temperature, around 70-75°C, is perfect for dissolving the chocolate without cooking it. Stir occasionally.
3PREPARE THE EGG YOLKS: In a bowl, vigorously whisk the egg yolks with the granulated sugar until you obtain a pale and fluffy mixture, about 2 minutes. This operation aerates the mixture and creates a lighter texture. The mixture should become almost white and double in volume.
4TEMPER THE YOLKS: Slowly pour the hot milk over the chopped chocolate by pouring in a thin stream while gently mixing with a spatula. Then incorporate this chocolate mixture into the yolks by pouring gradually and stirring constantly, to prevent the eggs from cooking. This tempering technique is essential for obtaining a smooth cream without lumps.
5FINALIZE THE CREAM: Pour the mixture into the saucepan and heat over low heat while stirring constantly with a wooden spoon for 3-4 minutes. The cream should thicken slightly and coat the back of the spoon without running off immediately. Remove from heat and stir in the butter and vanilla. Pour into glasses or ramekins.
6COOLING AND SERVING: Let cool for 15 to 20 minutes at room temperature, then refrigerate for at least 2 hours to obtain a creamy and chilled texture. You can enjoy it cold with a dollop of heavy cream or a crisp biscuit. It keeps for 3 days in the refrigerator.