I love this recipe because it delivers intense chocolate flavor with minimal effort. I enjoy how the custard sets beautifully without baking, relying instead on gentle heat and patience. I also appreciate how versatile it is, whether I serve it at a dinner party or enjoy it quietly as a personal treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups heavy cream 1 teaspoon vanilla extract ¼ cup unrefined cane sugar ¼ teaspoon fine sea salt 3 egg yolks 3 ounces 85% dark chocolate (chopped) whipped cream to serve
Directions
I start by setting a double boiler over a saucepan filled halfway with gently simmering water. I pour the cream into the top and warm it for a few minutes before whisking in the vanilla extract, sugar, and salt until the sugar is fully dissolved.
In a small bowl, I place the egg yolks and slowly spoon some of the hot cream into them, whisking constantly to temper the eggs. I then pour the egg mixture back into the double boiler and continue stirring gently for a few minutes.
I add the chopped dark chocolate to the hot cream and stir until it melts completely and the custard thickens enough to coat the back of a spoon.
I strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture. I divide it among individual ramekins, cover them to prevent a skin from forming, and refrigerate until fully set. I serve it chilled with whipped cream on top.
Servings and Timing
I make this recipe to serve 6 portions using 4-ounce ramekins. Preparation takes about 10 minutes, followed by 1 hour of refrigeration, bringing the total time to approximately 1 hour and 10 minutes.
Variations
I sometimes use a slightly lower percentage dark chocolate for a sweeter custard. I also enjoy adding a pinch of espresso powder to deepen the chocolate flavor. For a twist, I occasionally infuse the cream with orange peel or cinnamon before tempering the eggs.
Storage/Reheating
I store the custard covered in the refrigerator for up to 2 days. I never reheat it, as the texture is best enjoyed chilled straight from the fridge.
FAQs
Can I make this custard ahead of time?
I often prepare it a day in advance, which makes it perfect for entertaining.
Why do I need to temper the egg yolks?
I temper the eggs to prevent them from scrambling when added to the hot cream.
Can I skip straining the custard?
I don’t recommend skipping this step, as straining ensures a smooth, lump-free texture.
What kind of chocolate works best?
I prefer using 85% dark chocolate for a deep, rich flavor.
How do I know when the custard is thick enough?
I look for the custard to coat the back of a spoon and hold a clean line when I run my finger through it.
Can I use milk instead of cream?
I stick with heavy cream because it gives the custard its luxurious texture.
Does the custard need to fully chill?
I always let it chill completely so it can set properly.
Can I add flavorings?
I sometimes add espresso powder or a splash of liqueur for extra depth.
Why cover the custard while chilling?
I cover it to prevent a skin from forming on the surface.
What’s the best way to serve it?
I like serving it cold with softly whipped cream for contrast.
Conclusion
I keep this chocolate custard recipe in regular rotation because it’s simple, elegant, and incredibly satisfying. The smooth texture and deep chocolate flavor make it a dessert I’m always happy to prepare and serve. It’s proof that a few quality ingredients can create something truly special.
