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For Your Valentine: Simple Chocolate Custard

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Chocolate Custard

Valentine’s Day approaches, and I’m always reminded of the time, 8 years ago, when my husband and I hopped on a plane, and eloped.  And how, every day since that day, I’ve fallen more and more in love with him.  I can’t help it.

I try to make the day special – as I’ve a soft spot for all holidays.  Now that our little boy is older, we make it inclusive – a celebration of love and kindness, with special things to eat.  I plan to order oysters from our favorite supplier, which is always a favorite around here, and I plan to make this Simple Chocolate Custard.

Despite all the sweet things and treats I post to Nourished Kitchen, we rarely indulge in sweets except for special occasions.  Instead, we rely on the bounty of sweets nature provides: strawberries in spring, plums in summer, pears in autumn, and oranges in winter.  Nevertheless, occasionally, we want for something richer – something decadent.

Making Chocolate Custards

My little boy wanted chocolate pudding, and I spent a fair amount of time scouring the web for a chocolate pudding made without cornstarch, as I’m not much of a fan of that chalky powder.  Sure, arrowroot might work and usually does make a fine substitute for cornstarch, but when put into pudding – at least my puddings – it ends up thick, viscous and slimy.

Instead, I settled on custard.  Following my model for Honey Custard, I settled on this version for a Simple Chocolate Custard that relies on only a handful of ingredients: cream and eggs, unrefined cane sugar, dark chocolate and vanilla bean powder.  You throw it together in a double boiler over simmering water, stir it well, and then you have a deliciously rich chocolate custard.

Simple Chocolate Custard
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Recipe type: Dessert
Ingredients
  • 1½ cups heavy cream
  • 1 teaspoon vanilla bean powder (find it here)
  • ¼ cup whole, unrefined cane sugar (find it here)
  • ¼ teaspoon unrefined sea salt
  • 3 egg yolks
  • 3 ounces 85% dark chocolate, coarsely chopped (find it here)
  • whipped cream, to serve
Instructions
  1. Set your double boiler (find one here) atop a saucepan half-ful of simmering water. Pour in the cream and warm it for 3 or 4 minutes, then whisk in the vanilla bean powder, sugar and salt. Continue whisking until the sugar is dissolved.
  2. Spoon a bit of hot cream into the egg yolks to temper them, then pour the eggs into the double boiler, stirring continuously for 2 to 3 minutes. Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon.
  3. Spoon the custard into individual ramekins, cover with plastic wrap to prevent it from forming a skin, and refrigerate it or serve it right away with whipped cream.

 

 

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Reader Interactions

What people are saying

    • If anyone reading this now wonders, yes, honey worked. I only used two TBS, since there’s some sugar/sweeteness in the chocolate already, and to keep moisture down. I also made mine with an extra egg yolk.

  2. This looks delightful. I’m wondering about the vanilla bean powder…. and could vanilla extract be used instead?

    • I used vanilla bean (scraped seeds out and used those) and it came out great. Only caution with vanilla extract, IMO, is the extra liquid. This was on the verge of too soft as it was for us.

  3. Wow! This evens LOOKS decadent! Cannot wait to try it! Thank you for sharing! Happy Anniversary!

  5. Do you think Coconut milk or coconut cream would work as a sub for the cream? We’re still dairy free GAPs here.

      • This won’t work with coconut or non-dairy milks. Real dairy milk works differently in recipes. You’d have to add a starch – corn, potato, tapioca,etc. – to make it thicken. I’ve been dairy free for years. I’ve tried subbing other milks in recipes like this and it won’t work.

  7. Thank you! I’m vegetarian and intolerant to corn products, and haven’t been able to find a pudding recipe without either. Must try immediately!

  8. If I use Xylotol, instead of the “unrefined cane sugar”, does anyone know:
    (1) Will it ‘work’?;
    (2) How much xylotol should I substitute?

    Thank You,
    C. Mills

  11. Ummm, have I told you how much I love you lately? As much as I love the idea of hand crafting chocolates or something special this week, the reality is that our schedule is a bit crazy and it’s just not gonna happen. I’m thinking I’ll make this for the hubs and the caffeine-free honey custard for my littles. Thank you, Jenny!

  13. A friend of mine gave me a delicious recipe for chocolate mousse using… Avocados!
    4 Avocados
    1 cup maple syrup
    1/2 cup cocoa powder
    1/2 tsp vanilla extract
    1/2 cup water
    Blend in a food processor! That’s it! Yummy delicious!
    We use all organic ingredients.

  15. Happy Anniversary!! Your precious comment about falling more and more in love with your husband made my eyes well up with tears it was so sweet. I feel the same way about my hubby and we’ve been married 28 years! Enjoy your delicious custard and here’s wishing you many, many more years of health and happiness!

      • OK, so, if you think it’s done and it’s still soupy, it’s not done. It’s supposed to be custard, I think, when it’s done. Super, yummy though – after chilling, we just ate it, soupy and all 🙂

  17. Yum-o! I would love to make this, but cannot find a good source for raw cream in my area. Jenny, do you have any suggestions for substitute ingredients for unpasteurized cream? Coconut cream perhaps?

  18. Made this tonight for Valentine’s Day and it was divine! I used a splash of vanilla extract instead of powder, palm sugar and used heavy whipping cream. Layered it with whipped cream and strawberries in champagne flutes. It was a little liquidy at first but set really well in the fridge. YUM!

  21. Wow!! This was amazing!! I used 55% dark organic cacao instead as I’m still aquiring a taste for the darker :). New to your site and absolutely loving it!!

  22. I’m making this with mint extract instead of vanilla…..smells divine so far!!! Special dessert for the residents’ graduation luncheon, complete with fresh berries and freshly whipped cream!

  23. I made this several months ago and didn’t temper the eggs properly and it turned out a little crystallized, I guess is how I would describe it. I was wondering if using vanilla extract versus powder caused it to ‘seize’??
    However, it was delicious! I am going to try my hand at it again and am wondering if I can use coconut palm sugar instead?

  25. I think I’m going to have to try this when my camping trip is over and I’m back home with a double boiler

  26. Delicious! I made this for a chocolate pie filling. I used vanilla extract because I did not have the vanilla bean powder and so used about 1tbsp less cream (I was afraid the extra liquid would prevent it setting properly, not sure if that was a legitimate concern or not). I also used extra large egg yolks. NO trouble with it setting up nicely to a beautiful velvety consistency. I made two batches to fill a 9″ pie shell – absolute heaven! This is incredible on its own as a simple custard, but also wonderful as a pie filling!

  27. I have a very similar recipe for chocolate mousse that is to die for. So Good! I will have to try this custard too

  28. How do you like to cook your oysters? Might try the link you posted sometime! The chocolate looks so delicious!

  29. Jenny, thanks for the recipe. What proportions would make a large batch to feed a family? I know some recipes can easily be doubled or tripled but I don’t know how to do that with custard. This made3 small ramekins. There are 6 of us and I’m sure everyone will want servings. Thanks!