Chocolate Custard
This Chocolate Custard is rich, creamy, and utterly delightful! A simple, luscious dessert perfect for any occasion, guaranteed to satisfy your chocolate cravings.
Equipment
- Mixing Bowl
- Double Boiler or Heatproof Bowl
- Whisk
- Measuring cups and spoons
- Small saucepan
- Fine mesh strainer
- Ramekins or Serving Dishes
Ingredients
- 3 egg yolks richness and help thicken the custard
- 1/4 cup granulated sugar sweetens the custard to perfection
- 1 pinch kosher salt enhances the flavors of the chocolate and balances the sweetness
- 1 1/4 cups whole milk adds creaminess and helps create a smooth consistency
- 3/4 cup heavy cream for an ultra-rich texture and flavor
- 1 1/2 teaspoons vanilla extract adds a lovely depth of flavor
- 1 cup semisweet chocolate chips delivering that chocolatey goodness
- fresh fruit for garnish (optional)
Instructions
- In a double boiler or a heatproof bowl set over a pot of simmering water, add the semisweet chocolate chips. Stir occasionally until melted and smooth. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of kosher salt until the mixture is pale and slightly thickened.
- In a small saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is just about to simmer—do not let it boil.
- Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This is called tempering.
- Once combined, pour the egg and cream mixture back into the saucepan. Add the melted chocolate and vanilla extract, whisking until smooth.
- Cook the mixture over medium-low heat, stirring constantly with a spatula, until it thickens slightly and coats the back of the spatula (about 5-7 minutes). Be careful not to let it boil.
- Remove the custard from heat and strain it through a fine mesh strainer into a clean bowl to remove any lumps.
- Pour the custard into ramekins or serving dishes. You can serve it warm immediately or cover it with plastic wrap and refrigerate for at least 2 hours to chill.
Notes
- To prevent a skin from forming on the custard, cover it with plastic wrap while chilling.
- Use a gentle heat and constant stirring to avoid scrambling the eggs during cooking.
- Try different chocolates like dark or milk chocolate for varied flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For dairy-free options, substitute milk and cream with almond or oat milk.