Perfect for filling cakes, pies, or simply enjoying by the spoon, the chocolate custard is a fundamental preparation that should always be included in any dessert lover’s recipe book. Velvety, enveloping, and intensely flavored, it is perfect for enriching a wide variety of pastry recipes: from the most classic ones like pies and sponge cake, the traditional trifle, up to profiteroles, birthday cakes, and soft pies. The preparation is almost identical to the classic custard, but at the end of cooking, chopped dark chocolate is added. I used 70% dark for a bold flavor, but if you prefer a milder taste, you can easily choose chocolate with a lower cocoa percentage. Chocolate custard is a versatile and delicious preparation, perfect to always have on hand for countless occasions: from filled cakes to spoon desserts, up to baked desserts. In the coming days, I will show you some creative ideas to use it at its best… and make it your secret weapon in the kitchen!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 194.14 (Kcal)
- Carbohydrates 22.54 (g) of which sugars 15.80 (g)
- Proteins 4.45 (g)
- Fat 10.07 (g) of which saturated 5.51 (g)of which unsaturated 4.06 (g)
- Fibers 1.31 (g)
- Sodium 6.62 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for about 750 g of dark chocolate cream
If you are celiac, check that dark chocolate and cornstarch have the “gluten-free” label on their packaging.
- 4 egg yolks
- 2 cups whole milk
- 3.5 oz 70% dark chocolate
- 6 tbsps sugar
- 1/3 cup cornstarch
Tools
- 1 Cutting Board
- 1 Knife
- 1 Saucepan with a thick base
- Electric Whisks
- 1 Hand Whisk
How to prepare dark chocolate custard
To prepare the chocolate custard, start by chopping the chocolate with a knife (1). Put the milk on the heat in a saucepan with a thick base, which you will use later to cook the custard and heat it slightly (2). Turn off the heat. Separate the egg whites from the yolks and add the yolks to the sugar in a bowl (3).
Beat them with the electric whisks for 4-5 minutes, until you get a light and foamy mixture (4). Sift the flour or cornstarch into it (5) and continue beating for a couple of minutes, until well combined. Gradually add the lukewarm milk, pouring it in a stream while continuing to beat with the whisks (6).
In the end, you should get a liquid and homogeneous mixture (7). Pour everything into the saucepan and put it on the heat (8). Cook the custard for 8-10 minutes on low heat, constantly stirring with a hand whisk or a wooden spoon, until it thickens (9).
Then remove the saucepan from the heat and immediately add the chocolate pieces (10). Stir vigorously, and you will see the chocolate melt and blend with the custard (11). Pour the chocolate custard into a container and let it cool first at room temperature, then in the refrigerator. Remember to cover it with cling film: it’s the perfect trick to prevent that annoying skin from forming on the surface.
Serve the chocolate custard as a spoon dessert, or use it to fill your favorite desserts.
Storage
The chocolate custard can be stored in the refrigerator, in a closed glass jar, for 2 days.
Usage Tips
This quantity is enough to fill a cake, a pie, or a sponge cake with a diameter of 9.5 inches.
FAQ
Can I substitute whole milk with plant-based milk?
Yes, you can make a lactose-free custard by replacing cow’s milk with an equal amount of plant-based milk (rice, coconut, oat, almond…); remember that if you are celiac, the plant-based milk must have the “gluten-free” label on the packaging.
