Bittersweet Chocolate Custard

Custard Base

• 132 g bittersweet chocolate (70% cocoa), finely chopped

• 33 g sugar

• 3 egg yolks

• 165 ml milk

• 165 ml heavy cream

Method

Preparing the Custard

1. Chop the Chocolate – Finely chop the chocolate and place it in a medium bowl.

2. Whisk the Egg Yolks & Sugar – In a separate bowl, whisk together the sugar and egg yolks until the sugar dissolves.

3. Heat the Milk & Cream – In a saucepan, bring the milk and heavy cream to a boil over medium heat.

4. Temper the Eggs – Slowly pour the hot milk mixture into the egg yolk-sugar blend, whisking constantly to prevent scrambling.

5. Cook Until Thickened – Return the mixture to the saucepan and cook over low heat, stirring continuously, until it reaches 82°C (180°F). The custard is ready when it coats the back of a spoon and leaves a clean trail when you run a finger through it.

Incorporating the Chocolate

1. Emulsify in Stages – Pour one-third of the hot custard over the chopped chocolate. Stir gently until smooth. Repeat with the second and final third of the custard, ensuring a glossy, homogenous texture.

2. Blend for Smoothness – For an ultra-silky finish, briefly process the mixture with an immersion blender.

Chilling & Serving

1. Portion into Ramekins – Ladle the custard into serving cups or ramekins.

2. Chill Until Set – Refrigerate for at least 2 hours to allow the custard to firm up.

3. Garnish & Enjoy – Top with white chocolate curls or a dusting of cocoa powder for a refined finish.