This chocolate custard is dark, rich and intense. Its texture is smooth and silky. It is one of my favorite chocolate desserts!
I love this chocolate custard. It’s very growup – rich, decadent and intense.
I used to be scared of making chocolate custard. It seemed so complicated – tempering the eggs, baking in a water bath. But in reality, making chocolate custard is easy. Just follow the simple instructions below and you’ll be rewarded with a wonderfully delicious, smooth, chocolaty dessert.
Do you love chocolate as much as I do? I think most of us adore chocolate. There’s something about it that’s more than its sweetness. Maybe cocoa is addictive, I don’t know. Research tells us that dark chocolate is actually healthy, so hey, I’m going to indulge in this dark chocolate custard and feel good about it!
- 1 cup whole milk
- 5 oz dark chocolate, 85% cocoa, broken into pieces
- 1/4 cup granulated sweetener of choice (I used xylitol)
- 4 large egg yolks
- 1 tablespoon pure vanilla extract
- Preheat oven to 300 degrees F. Fill a kettle with water and boil the water, turning heat off when water has boiled.
- In a small saucepan over medium heat, bring the milk to a simmer. Add the chocolate and xylitol. Reduce heat to low. Whisk until the chocolate and xylitol melt completely and mixture is completely smooth. Remove from heat and allow to cool a couple of minutes.
- In a medium bowl, whisk together the egg yolks and vanilla. Pour a tablespoon of the chocolate mixture into the egg mixture, whisking vigorously. Keep pouring the chocolate mixture into the egg mixture, very slowly, constantly whisking. This technique is called tempering and it helps make sure the eggs won’t turn into scrambled eggs.
- Place six small (4 oz) ovenproof ramekins in a shallow baking dish. Pour the custard mixture through a strainer into a measuring glass (just in case you have a few bits of cooked eggs in there). Pour the mixture into the ramekins. Pour the still-hot water that you have previously boiled into the pan so it comes halfway up the sides of the ramekins. This hot water bath insulates the custard from the direct heat of the oven and promotes even cooking, so the edges won’t overcook before the center is done.
- Bake the chocolate custard, uncovered, 30 minutes. Remove the ramekins from the pan, place on a cooling rack, and allow to cool to room temperature, about 30 minutes. Cover and refrigerate at least 1 hour before serving.
When using low carb sweeteners, I calculate their carbs as zero, because for many people, myself included, they have zero or minimal impact on blood sugar. However, you should always test for yourself and make sure that a particular recipe does not negatively impact your blood sugar.