Chocolate-Raspberry Custard
Custard Base
88 g sugar
4 egg yolks
220 g bittersweet chocolate (60–70% cocoa), finely chopped
330 g raspberries
165 ml milk
110 ml heavy cream
Method
Preparing the Custard
Set Up an Ice Bath – Fill a large bowl with ice water and set aside.
Whisk the Yolks & Sugar – In a medium bowl, whisk the egg yolks with the sugar until just combined.
Heat the Milk & Cream – In a saucepan, bring the milk and heavy cream to a gentle boil over medium heat.
Temper the Eggs – Gradually pour the hot milk mixture into the yolk-sugar blend, whisking constantly.
Cook Until Thickened – Return the custard 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.
Stop Cooking – Immediately transfer the pan to the prepared ice bath to halt the cooking process.
Incorporating Chocolate & Raspberries
Melt the Chocolate – Pour the warm custard over the chopped chocolate and stir until smooth and glossy.
Prepare the Raspberry Purée – Blend the raspberries into a smooth purée.
Combine – Stir the raspberry purée into the chocolate custard.
Strain for a Smooth Finish – Pass the custard through a fine sieve to remove raspberry seeds, ensuring a silky texture.
Chilling & Serving
Portion into Cups – Ladle the chocolate-raspberry custard into serving glasses or ramekins.
Chill to Set – Refrigerate for at least 2 hours before serving.
Garnish & Enjoy – Top with halved raspberries and chocolate shavings for an elegant finish.
This dessert is all about precision and refinement. The smooth chocolate custard, balanced with fresh raspberry acidity, creates a perfect harmony. The key is temperature control—don’t overcook the custard, and always strain for the silkiest texture. Serve in elegant glass cups, and this will be a best-seller in any high-end pastry shop.