Hot Chocolate Custard
Recipe GLPRb5abd5fdbf6d22
A luxurious dark chocolate custard infused with espresso, creating a rich and silky dessert. Whole milk and heavy cream combine with dark chocolate to deliver deep, satisfying flavor, while the custard's smooth texture comes from carefully tempered eggs. Serve chilled in glasses or small molds, topped with chocolate shavings for an elegant finish.
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Ingredients
3 ounces dark chocolate, chopped
3 egg yolks
½ cup granulated sugar
½ cup heavy whipping cream
1½ teaspoons instant espresso powder
1 cup whole milk
Directions
In a medium saucepan, combine the whole milk, heavy cream, chopped dark chocolate, and instant espresso powder. Heat the mixture over medium heat, stirring occasionally, until it just reaches a gentle boil.
While the chocolate mixture heats, whisk together the egg yolks and granulated sugar in a separate medium bowl until the yolks become pale yellow, about 2-3 minutes of whisking.
Slowly pour about ¼ cup of the hot chocolate mixture into the egg yolk mixture while whisking constantly. This tempering step prevents the eggs from curdling.
Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture, whisking to combine. Reduce heat to medium and cook for 4-5 minutes, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
Remove from heat and strain the custard through a fine-mesh sieve to achieve a perfectly smooth texture. Discard any cooked egg solids.
Pour the strained custard into serving glasses or molds and refrigerate for at least 4 hours until thoroughly chilled and set.
Before serving, garnish each custard with chocolate shavings.
