Traditional Chocolate Custard

A smooth texture that coats the palate, with the bold bitterness of dark chocolate. The custard is smooth, dense, and glossy under the spoon.

• Prep: 15 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 654
• Protein: 17 g
• Carbs: 51 g
• Fat: 42 g

Ingredients

• 200 g Dark chocolate ( finely chopped )
• 250 ml Whole milk
• 250 ml Cream
• 6 pc Egg ( yolks only )
• 80 g White sugar
• 1 pc Vanilla bean ( split and scraped )

Instructions

1. Infuse the vanilla

   Split the vanilla bean in half, scrape out the seeds. Put the whole milk and cream in a saucepan with the vanilla. Heat until the first tremors, when steam begins to rise.

2. Whisk the yolks

   While the milk heats, vigorously whisk the egg yolks with the white sugar. The mixture should lighten and become slightly frothy.

3. Emulsify the chocolate

   Chop the dark chocolate. Pour the hot milk-cream mixture over the chocolate in three additions. Mix with a spatula starting from the center to obtain an elastic and glossy core.

4. Cook to the coat

   Return everything to the saucepan with the yolks. Cook over low heat, stirring constantly in a figure-eight motion. The custard is ready when it coats the spoon: a line drawn with a finger on the back of the spatula must remain sharp.

5. Chill

   Pour into ramekins. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Let set in the fridge for at least 2 hours so the texture firms up.

Chef's tips

• Never boil the custard once the eggs are added, or it will curdle.
• If the custard curdles by accident, give it a quick burst with an immersion blender to smooth it out.
• Use chocolate with 65% or 70% cocoa for a perfect balance between sugar and bitterness.

Storage

Store for 48 hours in the refrigerator, always with plastic wrap touching the surface.