It’s surprisingly easy to make, and it’s definitely one of my favorite chocolate desserts! It’s no wonder I have so many chocolaty desserts on this website! As it turns out, people really do crave chocolate. From chocolate pie to chocolate cake, and even - for my snack - chocolate yogurt - I love them all. But this chocolate custard is one of my favorites. It’s very grown-up - rich, decadent, and intensely chocolatey.
Ingredients
Instructions
Recipe Card
Milk: You should definitely use whole milk in this recipe. Dark chocolate: The darker you can go and still enjoy it, the better. It’s best to use a bar of chocolate and break it into small pieces, but chocolate chips can be used, too. Sweetener: I use stevia, but you can use any granulated sweetener instead. Egg yolks: See the suggestions below on what to do with the leftover egg whites! Vanilla extract: Try to use the real thing - pure vanilla extract.
If you opt for any of these flavors, I recommend using just one teaspoon of them, not an entire tablespoon. Bring the milk to a simmer, then add the chocolate and sweetener. Whisk the mixture until very smooth. Remove from heat and allow to slightly cool. In a separate bowl, whisk the egg yolks and vanilla. Very slowly, whisking constantly, add the chocolate mixture to the egg mixture. Bake until set, 25-30 minutes at 300°F. Let cool, then cover and refrigerate the custard for at least an hour before serving. Technically, you would first whisk some of the chocolate into the eggs and then whisk that mixture back into the chocolate mixture. I do it a little differently, but the idea is the same. Still, it’s not a bad idea to strain the mixture before pouring it into the ramekins, because tiny bits of cooked egg might be in there. If your mixture isn’t too thick to strain, I highly recommend you do it.
