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Chocolate Cream

This recipe is in categories Stuarts, Desserts, Party food, Vegetarian,
About this recipe:
Difficulty: 1
Comments: Once the cream has been scalded and the chocolate melted in, all preparation is cold.
Preparation Time: 20 minutes, plus cooling and setting time.
Cooking Time: 5-10 minutes
Number of servings: 6 generous glassfuls
Serving suggestions: Serve with a few fresh berries or just dig in.
This is a vegetarian recipe

Once Elizabethian privateers had begun trade with America, tobacco and potatoes soon arrived and, not long after, came chocolate! It was in the Stuart period, though, when chocolate really became popular. This is one of the earliest chocolate recipes and, unlike tobacco soup, is delicious and well worth trying. Chocolate began to be commonly sold in England in the 1650's and the first chocolate house opened in 1657, shortly followed by White's in St. James'.

This recipe developed from an earlier one, Barley Cream. It should have a stiff foam, with runnier chocolate underneath and is frothier and lighter than a chocolate mousse. The recipe was originally written down as follows:

"To make chocolate cream;
Take a quart of cream, 3 ounces of chocolate grated, boyle it well together and let it stand till tis cold,&yn put in ye whites of 6 eggs beaten to a froth & sweeten it to your taste & then mill it up.|"

This recipe leaves you with unused egg yolks,  the cherry pudding recipe uses 3 egg yolks and tastes great.


Making and cooking it
  1. Carefully separate the egg whites from the yolk, and put the whites in a bowl 
  2. Scald a pint of cream by bringing it to the boil
  3. Coarsely grate the chocolate, add to the pan and simmer gently for a few minutes
  4. Remove from the heat and leave until it is quite cold
  5. Once the chocolate cream is cold, whisk the egg whites until they stand in peaks
  6. Fold in the sugar and then fold in the chocolate cream
  7. Beat it well
  8. Pour the cream into glasses and leave to set in the fridge
  9. Serve with a little chocolate grated on the top