A rich and silky no-bake chocolate custard made with dark chocolate, fresh cream, and vanilla for an elegant yet comforting dessert.

1½ 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, for serving

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Set a double boiler over gently simmering water and add the heavy cream to the top pan.
Warm the cream for a few minutes, then whisk in vanilla extract, sugar, and salt until dissolved.
In a small bowl, whisk egg yolks. Slowly add a small amount of hot cream while whisking to temper the eggs.
Pour the egg mixture back into the double boiler and cook gently, stirring constantly.
Add the chopped dark chocolate and stir until melted and the custard thickens enough to coat the back of a spoon.
Strain the custard through a fine-mesh sieve into a clean bowl.
Divide into ramekins, cover, and refrigerate until fully set.
Serve chilled with whipped cream.

Straining ensures a perfectly smooth texture.

Do not overheat to avoid curdling the custard.

Can be flavored with espresso powder, orange peel, or cinnamon.

Best enjoyed well chilled.