Ultimate Chocolate Custard Recipe – Easy Step-by-Step Guide

Last Updated on 4 months by Neha Deshmukh

Ultimate Chocolate Custard Recipe – Easy Step-by-Step Guide

Hey everyone! If you’re a chocolate lover like me, you need this recipe in your life. I first stumbled upon a version of this chocolate custard years ago, and it quickly became my go-to dessert for special occasions – or honestly, just a cozy night in. It’s unbelievably rich, smooth, and satisfying. Trust me, this isn’t your average custard!

Why You’ll Love This Recipe

This chocolate custard is seriously dreamy. It’s incredibly easy to make, requiring just a handful of ingredients and minimal effort. But don’t let the simplicity fool you – the flavour is absolutely decadent. Plus, it’s a beautiful dessert to serve, especially when topped with a little whipped cream and chocolate shavings. It feels fancy, but it’s totally achievable for a weeknight treat.

Ingredients

Here’s what you’ll need to create this chocolate masterpiece:

• 4 ounces (113g) semi-sweet baking chocolate
• 3 egg yolks
• 1 cup (240ml) heavy cream
• 1 cup (240ml) milk
• 2 tablespoons (25g) sugar
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream (for whipped cream topping)
• 1 tablespoon confectioners sugar

Ingredient Notes

Let’s talk ingredients for a sec, because quality really shines through in this recipe!

• Chocolate: Don’t skimp on the chocolate! Using a good quality semi-sweet baking chocolate makes all the difference. I prefer one with around 60-70% cacao for a lovely balance of sweetness and bitterness.
• Vanilla Extract: Real vanilla extract is always best. It adds such a warm, complex flavour. Avoid imitation vanilla if you can.
• Dairy: Full-fat heavy cream and milk are essential for that incredibly creamy texture. Lower-fat versions just won’t give you the same result. We want richness here!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 325°F (160°C). Line a baking tray with aluminum foil – this is to help stabilize the ramekins in the water bath.
2. In a saucepan, gently simmer the heavy cream and milk together. You don’t want it boiling, just nice and warm. Once heated, remove from the heat and add the chopped chocolate. Whisk until everything is beautifully smooth and melted.
3. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until light and slightly pale. This takes about a minute or two.
4. Now, slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly. This is important to temper the eggs and prevent them from scrambling!
5. Strain the custard mixture through a fine-mesh sieve into a clean bowl. This removes any lumps and ensures a silky-smooth texture. Skim off any foam that forms on the surface. Let it cool for about 10 minutes.
6. Divide the custard evenly among four ramekins. Cover each ramekin tightly with aluminum foil.
7. Place the ramekins in the prepared baking tray. Carefully pour hot water into the tray, reaching about halfway up the sides of the ramekins. This is your water bath!
8. Bake for 30-35 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
9. Remove from the oven and let the custards cool completely in the water bath. Then, chill them in the refrigerator for at least 3 hours – or even overnight – for the best flavour and texture.
10. Before serving, top with a generous dollop of freshly whipped cream (whisk the remaining 1 cup heavy cream with 1 tablespoon confectioners sugar) and a sprinkle of chocolate shavings. Enjoy!

Expert Tips

Want to make sure your custard turns out perfectly? Here are a few things I’ve learned along the way:

• Preventing Cracks: The key to avoiding cracks is gentle baking. Don’t let the oven get too hot, and avoid sudden temperature changes. The water bath is your friend!
• The Perfect Wobble: You want the custard to be set around the edges but still have a slight wobble in the center. It will continue to set as it cools.
• Water Bath Temperature: Make sure the water in the water bath is hot, but not boiling. This helps the custard cook evenly.

Variations

Feeling creative? Here are a few ways to spice things up:

• Dark Chocolate Variation: Swap the semi-sweet chocolate for dark chocolate (70% cacao or higher) for a more intense chocolate flavour. My friend, Priya, swears by this one!
• Vegan Adaptation: Use full-fat coconut cream instead of heavy cream and milk. It won’t taste exactly the same, but it’s a delicious vegan alternative.
• Spice Level: Add a pinch of cinnamon or a tiny dash of chili powder to the chocolate mixture for a subtle warmth.
• Festival Adaptation: This custard is amazing for Christmas or Valentine’s Day! Add a few raspberries or strawberries on top for a festive touch.

Serving Suggestions

This chocolate custard is wonderful on its own, but here are a few ideas to elevate your serving:

• Serve with a side of fresh berries.
• Pair it with a biscotti for dipping.
• Drizzle with a little caramel sauce.
• A sprinkle of sea salt on top really enhances the chocolate flavour.

Storage Instructions

Leftover custard can be stored in the refrigerator for up to 3 days. Cover tightly to prevent it from absorbing odours.

FAQs

Let’s answer some common questions:

1. What type of chocolate works best for this custard?

Good quality semi-sweet baking chocolate is ideal. Look for one with around 60-70% cacao.

2. Can I make this custard ahead of time? If so, how long will it keep?

Yes! You can make the custard up to 3 days in advance. Store it covered in the refrigerator.

3. How do I know when the custard is perfectly set?

It should be set around the edges but still slightly wobbly in the center. It will continue to set as it cools.

4. What can I substitute for heavy cream and milk?

Unfortunately, there’s no perfect substitute for the richness of full-fat dairy in this recipe. However, you can try using coconut cream for a vegan version.

5. My custard cracked during baking, what went wrong?

Cracking usually happens due to baking at too high a temperature or a sudden temperature change. Make sure your oven is properly preheated and use a water bath.

6. Can I use different extracts besides vanilla?

Absolutely! Almond extract or orange extract would also be delicious.