Chocolate Cream

How to make Chocolate Cream

Preparation info

  • Difficulty


  • Serves


Appears in

Great Cooks and Their Recipes

Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

Cocoa beans were brought back by Cortes from Mexico in the sixteenth century, and chocolate became so popular as a drink that the Catholic Church divided in heated debate on whether drinking chocolate on a fast day constituted mortal sin. However, chocolate flavoring did not catch on until much later and Mrs Glasse was one of the first English cooks to use it.

Take a Quart of Cream, a Pint of white Wine, and a little Juice of Lemon; sweeten it very well, lay in a Sprig of Rosemary, grate some Chocolate, and mix all together; stir them over the Fire till it is thick, and pour it into your Cups.


  • 5 oz/¾ cup/150 g sugar
  • 8 fl oz/1 cup/250 ml sweet white wine
  • juice of ½ lemon
  • 16 fl oz/2 cups/500 ml heavy/double cream
  • sprig of fresh rosemary, or 1 tsp dried rosemary
  • 4 oz/125 g semisweet chocolate, grated
  • 8 mousse pots, stemmed glasses or custard cups


In a heavy-based pan stir the sugar into the wine and lemon juice until dissolved. Stir in the cream – it will thicken slightly and be full of bubbles. Add the rosemary and grated chocolate and cook over low heat, stirring until the chocolate melts. Bring to a boil and boil, stirring, until the mixture is the consistency of thick cream, about 5 minutes. Take from the heat, let cool slightly, then strain into mousse pots, glasses, or custard cups. Serve cold.