Frozen Chocolate Cream

Frozen Chocolate Cream
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 15 mins

As it's frozen, you can make it days ahead. You will need an instant-read thermometer.


3/4cup sugar
1/3cup water
2 1/2ounces unsweetened chocolate, chopped coarsely
5 pasteurized egg yolks
2teaspoons vanilla extract
1/8teaspoon salt
2cups heavy cream
2 to 3ounces bittersweet or semisweet chocolate, cut into shavings (slivers) (optional)


  1. Combine sugar and water in a small heavy saucepan; bring to a boil over medium heat, stirring occasionally. Cover and cook 3 minutes. Uncover and cook 1 to 2 minutes or until temperature of the syrup registers 230F.
  2. Remove from heat and add chocolate. Stir with a whisk until chocolate melts and mixture is smooth.
  3. Beat egg yolks with a mixer at high speed about 5 minutes or until thick and lemon-colored. Add cooled chocolate mixture, vanilla and salt. Cool to room temperature, stirring occasionally.
  4. In another bowl, using clean beaters, whip cream on medium speed until soft peaks form (do not overbeat). Fold into chocolate mixture. Spoon into wine glasses or goblets and cover each glass tightly with foil. Freeze overnight or up to 4 days.
  5. To serve, let stand at room temperature 15 to 20 minutes. Remove foil and garnish with chocolate shavings if desired.

Recipe by Greg Patent.

Nutritional Info *per serving

  • Glycemic Load 8.57
  • Calories 260
  • Fat 21g
  • Saturated Fat 13g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 130mg
  • Sodium 45mg
  • Potassium 105mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugars 15g
  • Protein 3g
  • Trans Fat 0
  • Vitamin A 15%
  • Vitamin C 0
  • Calcium 4%
  • Iron 8%