Chocolate Custard
Ingredients
- 250 ml Milk (any kind)
- 100 ml Double cream
- 2 Egg yolks
- 40 g Caster sugar (normal or golden)
- 100 g Dark Chocolate (70%)
- ½ tsp Vanilla extract (optional)
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
A rich, velvety custard that is great with sponge puddings. Can also be chilled and served as a dessert. Or, serve warm as a chocolate soup!
Method
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1
Put the milk and cream into a saucepan and bring slowly to the boil.
In a glass bowl, whisk the egg yolks and sugar together until pale and fluffy. Pour the hot cream onto the yolk mixture and whisk well.
Pour into the pan and cook over a low heat, stirring continuously, for 4-5 minutes until it begins to thicken - test to see if it coats the back of the spoon.
Break the chocolate into a heatproof bowl. Pour the custard on top and add the vanilla extract, if using. Leave for 1 minute then whisk together until smooth. Gently reheat to serve.
Pour onto puddings. Or, as I have done a couple of times, serve warm in bowls as a 'chocolate soup', with a dollop of creme fraiche or vanilla ice cream in the centre and some grated chocolate on top. (Serves 2 as chocolate soup).
Chef's Tips
For chocolate custard pots:
Use 175 ml each of milk and cream. Cook through for 8 - 10 minutes, rather than 5, so that it thickens a little more. Pour into individual serving dishes or glasses and place a piece of cling film over the top, touching the surface of the custard. Leave to cool, then chill for at about 4 hours (or overnight) before serving with biscuits, and / or a few fresh berries and a little whipped cream.
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