Steamed Chocolate Cream (Cream Chocolate II)
This luxurious Parsi-style dessert is a rich, velvety chocolate custard made by gently steaming a blend of heavy cream, dark chocolate, and egg yolks. Similar to a French pot de crème but prepared on the stovetop using a gentle water bath, it delivers a dense, silky texture that melts in the mouth. Best served chilled in individual cups, this historical treat can be infused with vanilla or rose essence for an elegant finish.
Ingredients
- 2 cups Heavy cream (Originally '0.5 seer'. Converted to approx 2 cups.)
- 1 cup Granulated sugar (Originally '0.25 seer'. Converted to approx 1 cup.)
- 2 ounces Dark chocolate, finely grated (Originally '5 tolas'. Converted to approx 2 ounces.)
- 5 large Egg yolks (Originally '5 eggs daal' (yolks).)
- 1 teaspoon Vanilla extract (Optional, for flavoring.)
- 3 drops Rose essence (Optional, for flavoring.)
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Instructions
- 1In a heavy-bottomed saucepan (preferably tin-lined or stainless steel), combine the heavy cream and grated chocolate. Place over low heat (simulating embers) and stir constantly with a spoon. Cook gently for about 10 minutes until the chocolate is fully melted and the mixture is smooth. Remove from heat.
- 2In a separate bowl, whisk the egg yolks and sugar together thoroughly until well combined.
- 3Gradually pour the warm chocolate-cream mixture into the egg-sugar mixture, whisking constantly to temper the eggs. If using vanilla or rose essence, stir it in now. Pour the final mixture into individual heat-proof cups or ramekins.
- 4Prepare a large pot with boiling water. Place the filled cups into the pot so that the water reaches halfway up the sides of the cups (bain-marie). Leave the pot open (uncovered) and simmer on the stove for 20 minutes. The mixture should set gently.
- 5Remove the cups from the water bath and let them cool to room temperature. Transfer to a refrigerator or cold place to chill completely before serving.
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