This chocolate custard is dark, rich and intense. Its texture is smooth and silky. It is one of my favorite chocolate desserts!
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 good for us. So I’m going to indulge in this custard and feel good about it! It’s one of my favorite desserts. It’s very grown-up – rich, decadent, and intensely chocolatey.
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.
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:
Milk: You should definitely use whole milk in this recipe.
Dark chocolate: The darker you can go and still enjoy it, the better.
Granulated sweetener: I use erythritol. You can use sugar if you don’t mind the carbs.
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.
How to make chocolate custard
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Bring the milk to a simmer, then add the chocolate and sweetener.
2. Whisk the mixture until very smooth. Remove from heat and allow to slightly cool.
3. Whisk the egg yolks and vanilla.
4. Very slowly, whisking constantly, add the chocolate mixture to the egg mixture.
5. Strain the mixture into a measuring glass, then pour it into six ramekins that you placed in a baking dish.
6. Pour hot water into the pan to create a water bath for the custard.
7. Bake for 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 chocolate 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?
I use erythritol when making this recipe, to keep carbs low. 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?
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.
What to do with the extra egg whites?
More delicious chocolate recipes
If you enjoy this dark chocolate custard and would like to try more recipes, other excellent chocolatey options include:
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- 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.