Noble Chocolate Cream

by Eddy Van Damme on March 5, 2012

Noble chocolate cream is a cousin of chocolate cremeux but made without egg yolk. Another difference is that it contains higher amount of milk than whipping cream, this allows the chocolate flavor to be fully pronounced. (High fat content has a tendency to masks flavors) Since no eggs are present and a smaller amount of cream is used, the gelatin is slightly increased. However this cream is not firm or gelatinous, instead it is silky, luxurious and superbly creamy without carrying an overly rich feeling.

For this cream I recommend using chocolate with cocoa mass content in the mid 50 range with a deep and well pronounced chocolate flavor.

For our Patisserie student readers: A higher amount of cocoamass does not necessarily equal a stronger chocolate flavor. Chocolate flavor intensity will rely on several factors such as the cocoa butter content, roasting of the beans and more. (Think of coffee beans, one brand will make rich tasting coffee while another brand will be mild).

Since this cream does not contain eggs or cream which is whipped, it is a prime candidate to compare chocolate brands and how well they perform  in terms of residual chocolate flavor.  Use different brands of chocolate containing identical cocoa mass may reveal surprising results. Often, what is superior in terms of tasting it as pure chocolate may leave a less pronounced flavor as a finished product.

Note: If the Noble cream develops a firmer set than desired, reduce the amount of gelatin. Not all chocolate will result in the the same setting.

Noble Chocolate Cream

  8 oz Milk 240 g
  5 oz Whipping cream 150 g
  1 oz Invert sugar (or sugar) 30 g
  1.5 Gelatin sheets, bloomed 1.5
  10 oz Chocolate 54% cocoamass 300 g
  1. In a saucepan heat milk and invert sugar to 180F (81C).Remove from heat and add bloomed gelatin sheets.
  2. Add chocolate and using an immersion blender mix until smooth. A whisk can be used as well. If needed melt gently in microwave oven. Gradually add the whipping cream (non whipped)
  3. Pour into desired glasses (verrines) and place in refrigerator.
  4. Finish as desired.

44 comments on “Noble Chocolate Cream

  1. Elsie on said:

    I only have the Knox powdered gelatine. Can this be substituted for the sheets? If yes, how much would I use? And again if yes, would I simply bloom it first in a bit of water?

    Thank you.

  2. Eddy Van Damme on said:

    Elsie, you will need about 5 gram of Knox bloomed into 25 g water.

  3. savanna cunningham on said:

    Chef where could I find the gelatin sheets?

  4. Raina Cardona on said:

    Chef Eddy is Noble Cream similar to a Panna Cotta? What is the difference? If there is any..

  5. Elsie on said:

    Thank you, Chef.

  6. Justin on said:

    Thanks Chef. Is this namelaka?

  7. Eddy Van Damme on said:

    Justin, Excellent point on your observation of Namelaka. In a way this is a cross between namelaka and Panna cotta. What I so much like about this cream is that it has a melt in the mouth quality and has a very “light” feel. Namelaka as we all know, borders on Ganache in terms of richness and would certainly be too “:heavy” to be served in a verrine.
    Thanks for your question,

  8. Eddy Van Damme on said:

    Hi Raina,
    The cream is very similar to panna cotta indeed, the main difference lies in the texture.
    Thanks for the observation and your question.

  9. Eddy Van Damme on said:

    Hi Savanna,
    Well stocked grocery stores or online are good place to find sheet gelatin.

  10. Niah Clark on said:

    Can you use skin milk instand of regular milk?

  11. Dimitris on said:

    Thank you for the recipe. Please tell me the weight of the 3 gelatin sheets because I tryed but it was like panacota.

  12. Hilary Adams on said:

    Oh, this looks absolutely heavenly!! And I think I have everything I would need on hand, too. SCORE! ;0)

  13. Bojana on said:

    Chef, what do you think of using xantan gum instead of gelatine? Would that give even more intense chocolate flavour? Would it work at all? Any guidelines on quantities?

  14. Nicholas Anetselis on said:

    Hello Chef, what’s the weight of the gelatin leaves you’re using? I’m from Greece and gelatin leaves here weigh 2 grams. Thanks in advance.

  15. Eddy Van Damme on said:

    Hi Nicholas, In most countries gelatin is standardized so no matter which sheet you use; Platinum, gold, silver or bronze, the setting will be the same. Platinum does set faster versus the others. Silver sheets do weigh near 2 gram. Please note, a type error occured in the recipe and gelatin has been reduced to half.
    My best, Eddy

  16. Eddy Van Damme on said:

    Hi Bojana,
    Personally I am not a fan of gums as many of them are questionable in tems of long term healt effects. Thus I do not know. However, great question.
    My best,

  17. Eddy Van Damme on said:

    Dimitris, an error was made in typing of the recipe. The gelatin needs to be cut in half. My apologies for waisting your products and your time.

  18. Dimitris on said:

    ther is no waisting following your recipes even with an error. I cannot waiting till end of month for you book. Many thanks.

  19. Elaine Hong on said:

    Hi chef, I don’t have any gelatin sheets at home. If I use powdered gelatin how much would I have to use?

  20. Incredible texture! Prefer that more than namelaka. It would also be a nice layer for pastries! The only problem is the really low quality chocolate i find in my place. I am gonna buy some callebaut from abroad. Thank you a lot chef!

  21. sabina alberto on said:

    First of all Chef let me start by saying “What an honor it has been to be in your class.” I have learned so much and have so much more to learn. You have a great knack for breaking things down so that we, common folk, can have a better understanding of, not just how to creat these masterpieces, but also how the ingredients work together. My family will get together on weekends to cook together, we socialize in the kitchen. I am the only baker in the family. I have shared with them my passion for baking as well as your web-site. The next challege will be picking out one of your recipes and hoping we do not blow up our mother’s oven. Thanks for everything.

  22. Rose Pinciaro on said:

    Chef Eddy,
    What is the quantity and approximate recommended serving size for the finished dessert.

  23. Eddy Van Damme on said:

    It makes about 4-6 servings.

  24. Rose Pinciaro on said:

    Thank you

  25. Anita Longoria on said:

    Hi Chef Eddy. I made this for a reception and it was a hit. I served with mixed berries, and also with pistachio & lemon caramel as a garnish. I must admit that I attempted this dessert twice. The 1st time I added the milk & whipping cream at same stage. The result was a denser, thicker dream-state “ganache-ish” texture. It turned out slightly darker in color; was good but firm. The 2nd time I followed the directions exactly 🙂 adding the whipping cream at the end. The texture was silky,luxiourous and surprisingly rich. I used 54%. The chocolate flavor shines. This is absolutely a superb dessert desguised as an expensive one. I would like to try it again using your coffee extract. Thank you. Anita

  26. Eddy Van Damme on said:

    Thank you Anita, glad the recipe worked out great for you.

  27. Chef Eddy,
    How long will gelatin sheet keep,,, and what is the best way to store gelatin sheets ?

  28. Huong Kim Le on said:

    I love the raspberry and chocolate combination!!

  29. Trish Corriden on said:

    This is one my grandchildren are going to enjoy.

  30. Roslen Hamiltion on said:

    Chef, I just LOVE your presentation. Great combination!!!!

  31. John Cantu on said:

    I like this form of chocolate mouse if I can call it that

  32. Yvonne Davis on said:

    I will try this Chef

  33. another egg-less recipe that I liked, I’m starting to feel that eggs are becoming a hindrance to the true taste of creams or mousses.

  34. jessica raymond on said:

    i’m loving the analogy of the coffee beans to explain the differences in cocoa beans. it really helped me understand how there can be small differences in the flavor of similar chocolates.

  35. Joetta Mackson on said:

    This desert looks romantic!


  37. Joyce Baines on said:

    I must say that when we did the noble chocolate cream in class it was good, the texutre was smooth and creamy. I enjoyed it very much.

  38. William McKinney on said:

    This was an other favorite dessert i made in your class Chef. i like the smooth and creamy tasty of the choclate.

  39. William McKinney on said:

    hey Chef, just wanted to say i had a good time making this dessert in your class.

  40. Andrea Angulo on said:

    The analogy of the coffee beans to explain the differences in cocoa beans really removes alot of doubt! its great to know that we can have different flavors with the difference of the bean.

  41. Erica Harrell on said:

    The chocolate creamy was good, but to much chocolate I would have like it with more passion fruit guile maybe layers. It was still great and so beautiful.

  42. Sherri Atlas on said:

    Chef, I loved this dessert. It did not seem like a gelatin dessert at all. The chocolate was creamy and smooth
    and went well with the mango passion layer. Working with the sugar that melts between the silpats
    was like finding my inner child using all the food color.
    Thank you.

  43. Melissa Lambert on said:

    The noble chocolate cream I enjoyed it was like a pudding texture but a lot creamier.

  44. Mary Lorraine Matiling on said:

    To me, noble chocolate cream by itself is extremely rich. However, I do think with the passion fruit gelee, it gave it a much better balance. Next time I think I will try multiple layers of the two instead of just topping the cream with the gelee.

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