Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Chocolate - In a double boiler or a heatproof bowl set over a pot of simmering water, add the chopped semisweet chocolate. Stir occasionally until melted and smooth. Remove from heat and set aside.
- Step 2: Combine the Dairy - In a saucepan over medium heat, combine the heavy whipping cream and milk. Heat until it just begins to simmer, but do not let it boil.
- Step 3: Whisk the Egg Yolks - In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and slightly thickened.
- Step 4: Temper the Egg Yolks - Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly. Gradually add the rest of the cream mixture in this manner.
- Step 5: Combine with Chocolate - Pour the tempered egg mixture back into the saucepan and add the melted chocolate and vanilla extract. Stir continuously over low heat until the mixture thickens slightly and coats the back of a spoon.
- Step 6: Strain and Pour - Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any lumps. Then, pour the mixture into your ramekins or jars.
- Step 7: Chill - Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or until set.
Notes
- For a dairy-free version, use almond or coconut milk.
- Experiment with different types of chocolate for unique flavors.
- Store in the fridge for up to 5 days, covered.