Rich chocolate cream

Rich chocolate cream

Rich chocolate cream


  • Dark (semi-sweet) cooking
  • chocolate 115 g (4 oz), broken
  • into small pieces
  • Castor (superfine)
  • sugar 55 g (2 oz)
  • Milk 315 ml (101/2 fl oz / 11/4 cups)
  • Egg yolks 4
  • Dark rum or
  • brandy 3 Tbsp Double (heavy)
  • cream 315 ml (101/2 fl oz /
  • 11/4 cups)
  • Topping
  • Cocoa powder (optional)
  • Icing
  • (confectioner’s) sugar (optional)

This mouthwatering chocolate cream can be served with any topping of choice.

Serves 4


  1. Place chocolate, sugar and milk in a heavy saucepan. Set over low heat and cook, stirring frequently, for 3–5 minutes or until sugar has dissolved and chocolate has melted. Remove from heat and set aside.
  2. Beat egg yolks in a heatproof (flameproof) mixing bowl. Gradually add milk mixture, beating constantly.
  3. Set bowl in a pan half-filled with hot water. Set pan over low heat and cook mixture, stirring constantly with a wooden spoon, until mixture coats the back of the spoon. This will take some time.
  4. Remove pan from heat. Lift bowl out of pan. Stir in rum or brandy and set aside to cool completely, stirring occasionally.
  5. Pour cream into another mixing bowl and beat until stiff peaks form. Fold cream into cooled chocolate custard, blending thoroughly.
  6. Pour mixture into a chilled glass serving bowl or individual glasses and refrigerate for 4 hours.
  7. Sprinkle with topping ingredients or decorate as desired before serving.

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