Chocolate Creme Fraiche

  • serves 0
Christine Cushing
Christine Cushing


3 Ratings
Directions for: Chocolate Creme Fraiche


1 cup 35% cream

½ lemon, juice only

2 Tbsp icing sugar

¼ cup sour cream

¾ cup 35% cream

4 oz bittersweet chocolate, cut into small pieces


1. In a small bowl combine the cream, lemon juice, icing sugar and sour cream. Stir well.

2. Cover with plastic wrap and let stand at room temperature for 2 to 3 days or until mixture resembles loose sour cream.

3. Reserve.

4. Place chocolate in a medium bowl.

5. In a saucepan bring remaining cream to a boil.

6. Pour over chocolate. Allow to sit for about 2 minutes then stir with rubber spatula.

7. Cool to room temperature. Stir into reserved cream and blend well.

8. Use as a filling in crepes served with sections of a blood orange.

9. Makes 2½ cups.

See more: French, Chocolate, Valentine's Day, Dessert, Eggs/Dairy


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