It’s surprisingly easy to make, and it’s definitely one of my favorite chocolate desserts! Do you love chocolate? I think most of us do. There’s something about it that’s more than its sweetness. People really do crave chocolate. It’s no wonder I have so many chocolaty desserts on this website! From chocolate pie to chocolate cake, and even - for my snack - chocolate yogurt. I love them all. But this custard is one of my favorites. It’s very grown-up - rich, decadent, and intensely chocolatey.
Ingredients
You’ll only need a few simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Milk: You should definitely use whole milk in this recipe. Dark chocolate: The darker you can go and still enjoy it, the better. 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 - and not the artificially flavored stuff.
Expert tip
The step of very slowly whisking the warm chocolate mixture into the eggs is called tempering. The idea is to try and prevent the eggs from cooking in the warm liquid and turning into scrambled eggs. First, 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, then whisk the egg yolks and vanilla. Very slowly, whisking constantly, add the chocolate mixture to the egg mixture. Pour the mixture into a measuring glass, then pour it into four ramekins that you’ve placed in a baking dish. Pour hot water into the pan to create a water bath for the custard. Bake until set, 25-30 minutes at 300°F. Technically, you would first whisk some of the chocolate into the eggs, then whisk that mixture back into the chocolate mixture. I do it a little differently, as you can see in the instructions and in the video below. 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.
Frequently asked questions
Variations
The best way to vary this recipe is to use different flavor extracts. So instead of vanilla extract, you could use almond extract, coconut extract, or orange extract. If you opt for any of these flavors, I recommend using just one teaspoon of them, not an entire tablespoon.
Serving suggestions
This rich dessert is excellent all by itself. If you’d like to add something, you can top it with some whipped cream and berries. It’s also good with a drizzle of warm peanut butter.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. But this custard is best when served fresh.
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Recipe card
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