Small Jars of Chocolate Cream

Absolutely! Here's a full, detailed recipe for **Small Jars of Chocolate Cream**—a luxurious dessert that's rich, velvety, and perfect for individual servings in charming jars or ramekins. This recipe goes well over 600 words and includes techniques, tips, and variations.

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## 🍫 Small Jars of Chocolate Cream

**A Decadent, Spoonable Delight in Miniature Form**

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### **Introduction**

Small jars of chocolate cream are the perfect make-ahead dessert. Richer than pudding but lighter than ganache, this creamy treat is made with quality chocolate, cream, egg yolks, and just the right amount of sweetness. Served chilled in individual jars, it’s an elegant and portion-controlled way to end a meal. These jars are ideal for dinner parties, romantic evenings, or anytime you want a chocolate fix with a touch of finesse.

This recipe makes **6 small jars** (about 4 oz each), but it can be doubled for more guests.

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## Ingredients

### For the Chocolate Cream:

* 6 oz (170g) high-quality bittersweet chocolate (60–70%), finely chopped

* 1 ½ cups (360ml) heavy cream

* ½ cup (120ml) whole milk

* 4 large egg yolks

* ¼ cup (50g) granulated sugar

* 1 teaspoon pure vanilla extract

* Pinch of salt

### Optional Garnishes:

* Whipped cream

* Chocolate shavings or cocoa nibs

* Fresh berries or mint leaves

* Sea salt flakes

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## Instructions

### **Step 1: Prepare the Chocolate**

Begin by finely chopping your bittersweet chocolate. Place it in a large heatproof bowl. The finer you chop the chocolate, the more easily it will melt when combined with the hot cream mixture later.

Use high-quality chocolate here—something you’d enjoy eating on its own. Since chocolate is the star, it makes all the difference in taste and texture.

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### **Step 2: Heat the Cream and Milk**

In a medium saucepan, combine the **heavy cream** and **whole milk**. Warm the mixture over medium heat until it just starts to simmer. You don’t want it to boil—look for tiny bubbles forming around the edge of the pot.

Once heated, remove the saucepan from the heat and set it aside momentarily.

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### **Step 3: Whisk Egg Yolks and Sugar**

In a medium bowl, whisk together the **egg yolks** and **sugar** until pale yellow and thickened, about 2–3 minutes. This step ensures a smooth and velvety custard base.

Now, temper the eggs by **slowly pouring the hot cream mixture** into the egg yolk mixture while whisking constantly. This step is crucial—pour slowly to avoid scrambling the eggs.

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### **Step 4: Cook the Custard**

Pour the tempered mixture back into the saucepan. Return it to the stove and cook over **low to medium heat**, stirring constantly with a heatproof spatula or wooden spoon. Continue stirring until the custard thickens enough to coat the back of a spoon (about 170°F or 77°C).

Do not allow the mixture to boil, or the custard could curdle.

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### **Step 5: Melt the Chocolate**

Once the custard has thickened, immediately pour it over the chopped chocolate. Let it sit undisturbed for one minute to allow the chocolate to soften.

After a minute, begin stirring slowly from the center outwards until the mixture becomes glossy and smooth. Add the **vanilla extract** and a **pinch of salt**, and stir until fully incorporated.

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### **Step 6: Fill the Jars**

Pour the warm chocolate cream into **6 small jars**, ramekins, or espresso cups. Tap each container gently on the counter to remove air bubbles and level the surface.

Allow the jars to cool at room temperature for about 15–20 minutes, then cover them and refrigerate for at least **2 hours**, or until completely set.

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### **Step 7: Garnish and Serve**

Once chilled and set, the chocolate cream is ready to serve. You can enjoy it as-is, or dress it up with:

* A dollop of lightly sweetened whipped cream

* A sprinkle of chocolate curls or grated dark chocolate

* A few fresh raspberries or strawberries

* A pinch of flaky sea salt for contrast

Serve the jars cold, straight from the fridge, with small dessert spoons.

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## Tips & Variations

* **Chocolate Choices:** For a darker, richer flavor, use 70% chocolate. For a milkier flavor, use semisweet chocolate or blend dark and milk chocolates.

* **Flavor Twists:** Add a splash of espresso, orange zest, or your favorite liqueur (e.g., Grand Marnier, Kahlua, Frangelico) to the custard before combining with the chocolate.

* **Make Ahead:** These chocolate creams can be made up to 3 days in advance. Just keep them tightly covered in the fridge.

* **Texture Tip:** Strain the custard before pouring it over the chocolate if you’re worried about lumps for the smoothest possible finish.

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## Conclusion

These **Small Jars of Chocolate Cream** are the embodiment of indulgence in miniature. Silky, rich, and deeply chocolaty, they’re sure to impress anyone lucky enough to have one placed in front of them. Easy to make, yet sophisticated in presentation, they’re the ideal dessert to elevate any occasion.

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