Description
This Creamy Chocolate Custard is a luscious and rich dessert featuring a smooth blend of cocoa and chocolate with a velvety custard base. Perfectly balanced and easy to make on the stovetop, it offers a decadent treat that can be enjoyed on its own or used as a filling for tarts and layered desserts.
Ingredients
Scale
Custard Base
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Chocolate
- 4 oz semi-sweet chocolate, chopped
Instructions
- Mix Dry Ingredients: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt to ensure even distribution and eliminate lumps.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream until the mixture is smooth, preparing the base for the custard.
- Heat Mixture: Place the saucepan over medium heat, cooking and stirring constantly until the mixture is hot but not boiling to avoid curdling.
- Temper Egg Yolks: In a separate bowl, whisk the egg yolks thoroughly. Slowly add about ½ cup of the hot milk mixture to the yolks while whisking continuously to temper them and prevent cooking the eggs.
- Combine with Custard Base: Pour the tempered yolks back into the saucepan slowly, whisking constantly to integrate smoothly.
- Cook Until Thickened: Continue cooking over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes, taking care not to let it boil.
- Add Chocolate and Vanilla: Remove the saucepan from heat and stir in the chopped semi-sweet chocolate and vanilla extract until the custard is smooth, glossy, and fully combined.
- Chill Custard: Pour the custard into individual ramekins or a large bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours until chilled and set.
- Serve: Serve the custard cold as is or topped with whipped cream and chocolate shavings for an extra special presentation.
Notes
- For extra richness and deeper flavor, substitute dark chocolate for semi-sweet chocolate or add a splash of espresso to the custard.
- This custard makes an excellent filling for tarts or layered desserts like trifles.
- Covering the custard surface directly with plastic wrap during chilling prevents a skin from forming on top.
- Use fresh eggs and ensure constant stirring to avoid lumps or curdling during cooking.
