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 grown-up! It is rich, decadent and intensely chocolatey.
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 cacao is addictive, I don’t know. Experts tell us that dark chocolate is actually healthy. So hey, I’m going to indulge in this custard and feel good about it!
The ingredients you’ll need
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:
- Whole milk
- Dark chocolate
- Granulated sweetener
- Egg yolks
- Vanilla extract
Is it difficult to make chocolate custard?
Not really. You just need to follow the steps methodically, much like any baking recipe.
I used to be scared of making custard. It seemed so complicated – tempering the eggs, baking in a water bath. But in reality, making it is quite easy.
Just follow the simple instructions below and you’ll be rewarded with a wonderfully delicious, velvety, chocolatey dessert.
How to make chocolate custard
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- 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.
- Whisk the egg yolks and vanilla.
- Very slowly, whisking constantly, add the chocolate mixture to the egg mixture.
- Strain the mixture into a measuring glass, then pour it into six ramekins that you placed in a baking dish.
- Pour hot water into the pan to create a water bath for the custard.
- Bake about 30 minutes at 300°F.
The technique of tempering eggs
The step of very slowly whisking the warm chocolate mixture into the eggs is called tempering and the idea is to try and prevent the eggs from cooking in the warm liquid and turning into scrambled eggs.
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. But the idea is the same.
Still, it’s wise to strain the mixture before pouring it into ramekins, because tiny bits of cooked egg might be in there, which would pretty much ruin the texture of the custard.
Water bath for even cooking
When you pour hot water halfway up the sides of the ramekins, you create a water bath. 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.
What sweetener to use in this chocolate custard?
I use erythritol when making this recipe, to keep carbs low. The FDA says that sugar alcohols are generally safe, so I don’t mind using them in moderation.
You can certainly use granulated sugar instead if you don’t mind the carbs. The nutrition info below assumes erythritol, so I do not count carbs for the sweetener.
What about leftovers?
If you have leftover chocolate custard, you can keep them in the fridge, covered, for up to 3 days.
What to do with the extra egg whites?
I have a few great recipes that will help you use up those extra egg whites:
More tasty and healthy chocolate recipes
If you enjoy this dark chocolate custard and would like to try more recipes, other excellent chocolatey options include:
- This delicious chocolate mug cake.
- A super easy keto chocolate mousse.
- And the superfood of desserts – dark chocolate covered blueberries.
Never miss a recipe!
I typically publish a new healthy recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
- 1 cup whole milk
- 5 oz dark chocolate, 85% cocoa, broken into pieces
- 1/4 cup granulated sweetener of choice (I used erythritol)
- 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 the sweetener. Reduce the heat to low. Whisk until the chocolate and sweetener melt completely and the 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.