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Chocolate cream

Chocolate cream

Chocolate cream


  • 100g dark chocolate
  • 300ml double cream
  • 2 egg yolks (or 2 tbsp coconut milk)
  • 75g caster sugar
  • 1tbsp vanilla or other flavouring


  • Slowly melt the dark chocolate in a bowl over a pan of boiling water, or in your microwave on low power.
  • Whisk the egg yolks or coconut milk and mix with cream in a saucepan over a low heat.
  • Continue to stir while adding the melted chocolate.
  • Add flavouring, if using, and sugar to taste.
  • Pour into small glasses or bowls and chill for several hours.
  • Serve on its own or with seasonal fruit.

This recipe for chocolate cream is taken from another well-known Georgian recipe book, English Housewifery by Elizabeth Moxon. This guide for "Mistresses of Families, higher and lower Women servants" was originally published in nearby Leeds in 1741. The original work was incredibly popular, with many subsequent editions being published throughout the eighteenth century; given its Yorkshire origin, we think it is likely that this book was used by the cooks working tirelessly downstairs in the Mansion House Kitchen.

We have developed a modern version of the recipe for you to try at home, because if we know one thing, it’s that chocolate certainly hasn’t gone out of fashion! We suggest using dark chocolate to create the most authentic flavour, as in the eighteenth century chocolate would have been incredibly bitter, with no added milk or sugar. However, feel free to experiment with any chocolate you have to hand. You could also get creative by adding different flavourings – favourites amongst Georgian crowds would have been orange flower or rose.