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

  1. Set Up an Ice Bath – Fill a large bowl with ice water and set aside.

  2. Whisk the Yolks & Sugar – In a medium bowl, whisk the egg yolks with the sugar until just combined.

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

  4. Temper the Eggs – Gradually pour the hot milk mixture into the yolk-sugar blend, whisking constantly.

  5. 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.

  6. Stop Cooking – Immediately transfer the pan to the prepared ice bath to halt the cooking process.

Incorporating Chocolate & Raspberries

  1. Melt the Chocolate – Pour the warm custard over the chopped chocolate and stir until smooth and glossy.

  2. Prepare the Raspberry Purée – Blend the raspberries into a smooth purée.

  3. Combine – Stir the raspberry purée into the chocolate custard.

  4. Strain for a Smooth Finish – Pass the custard through a fine sieve to remove raspberry seeds, ensuring a silky texture.

Chilling & Serving

  1. Portion into Cups – Ladle the chocolate-raspberry custard into serving glasses or ramekins.

  2. Chill to Set – Refrigerate for at least 2 hours before serving.

  3. 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.

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Bittersweet Chocolate Custard

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Chestnut Cream Cups with Coffee Chantilly