Create an elegant dessert that is so quick and easy, you can make it anytime you want a sweet treat!
The chocolate lover in me is beyond excited to share this incredible recipe for chocolate custard with you. I don’t even care about calories or my diet—not when something is this rich, creamy, decadent, and delicious. The silky feel of custard on the tongue, the deep, rich taste of chocolate, and the hint of underlying vanilla make this dessert utterly irresistible and the perfect treat for my “cheat days.”
You don’t need a special occasion to make this custard, although you can serve it after the most elegant dinner. It’s equally at home after hot dogs and hamburgers as it is after the fanciest French dinner. Dress it up with some powdered sugar, berries, a dark chocolate curl, and whipped cream, or eat it as is. Either way, your taste buds will thank you and probably beg for more.
How often do you find a dessert that requires less than 15 minutes of hands-on preparation? That’s all it takes between the prep and cooking times. The rest of the work is done by your refrigerator, allowing it to cool and thicken during four hours of chilling time. While this dessert does require planning, it doesn’t require much effort or that many ingredients. So, the next time your children ask for it, you can whip up a quick and easy batch, and everyone will be happy.
Are you wondering if you can use other flavored chips in this recipe? The answer is a resounding yes! Dark chocolate, white chocolate, and even butterscotch chips can all be used to make a delicious custard. You might even want to try light brown sugar or coconut sugar as a replacement for granulated sugar when making butterscotch custard. The deep, richer flavor of those sugars will complement the butterscotch chips. You can also use coconut milk, coconut cream, and nondairy chocolate chips for a dairy-free version.
Great ways to use leftover egg whites
One of the things that drives me up the wall in the kitchen is when a recipe calls for only egg yolks or egg whites. It often means I have to make something else to use the leftover egg yolks or whites, or see them go to waste. That, to me, is a considerable waste of money. It’s also time-consuming to have to go and look up other recipes. I figured I would save you that time and provide you with a few of my favorite uses for egg whites:
- Pavlova: Although this recipe requires four large egg whites, I figure being stuck with only one extra yolk is better than three whites.
- Chocolate Pavlova: Here’s the best reason I can think of for making a double batch of chocolate custard. This recipe requires six large egg whites, making it perfect for entertaining and serving a crowd of delectable chocolate desserts.
- Coconut Macaroons: These delicious, freezer-friendly cookies require only two egg whites. To use all three egg whites, simply increase the ingredients by an extra half of the listed portions.
- French Macarons: Not to be confused with the coconut macaroons mentioned above, these classic treats are a little labor-intensive to make, but well worth the effort.
- Egg White Omelet: For a savory use of these egg whites, make a delicious vegetable and feta cheese-packed omelet, similar to the one I prepared the last time I made this custard.
- Egg White Wraps: I keep a package of egg white wraps in my refrigerator for quick and healthy sandwiches. This recipe allows me to make them from scratch when I have extra egg whites on hand.
How do I store leftovers?
Refrigerate leftover chocolate custard with plastic wrap on the custard’s surface for up to 4 days. I don’t recommend freezing this dessert for long-term storage. However, if you prefer a mousse-like texture, you can place it in the freezer for just a few hours. Anything longer, and the texture will change.
Serving suggestions
Serving chocolate custard is a treat in itself, but if you want to jazz it up a bit, add some berries and a dollop of whipped cream. It’s also great with this Strawberry Whipped Cream Recipe. You can take it a step further by topping it with some Chocolate-Covered Blueberries; after all, one can never have too much chocolate!
Some people enjoy a simple little cookie with their custard, and some recipes that go great with it include Tea Cookies, Lemon Shortbread Cookies, and Coconut Cookies. It also goes well with a slice of Castella Cake or this refreshing Lemon Pound Cake Recipe.
Ingredients
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 pinch kosher salt
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Fresh fruit for garnish (optional)
Instructions
- In a bowl, whisk the egg yolks, granulated sugar, and salt until smooth. Stir in the whole milk and heavy cream until fully combined.
- Transfer the mixture to a saucepan and heat over medium-low, stirring until it simmers and thickens slightly (about 2 minutes). Keep the heat low and whisk constantly to prevent curdling or chunks.
- Remove the saucepan from heat. Stir in the vanilla extract. Pour the hot custard over the semisweet chocolate chips in a heatproof bowl and let sit for 1 minute. Whisk until the chocolate is fully melted and blended into the custard.
- Pour the custard into individual serving cups or a large bowl. Cover the surface with plastic wrap, ensuring it touches the custard to prevent a skin from forming, and refrigerate for at least 4 hours, or until set. Garnish with fresh fruit, if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment