Double Deck Chocolate Custards
Indulge in the luscious decadence of Double Deck Chocolate Custards, a dessert that pairs creamy elegance with bold chocolate flavor. This recipe features a rich blend of semi-sweet chocolate chips and finely chopped dark chocolate, layered into two distinct tiers for a stunning visual and flavor contrast. The velvety custard is delicately infused with vanilla and crafted using a water bath technique to ensure silky smooth results. Perfectly baked to perfection, these chocolate custards are chilled for a dreamy texture, then optionally topped with whipped cream and chocolate shavings for an added touch of luxury. Whether you're hosting a dinner party or treating yourself to a gourmet dessert, this recipe is a showstopping way to celebrate the irresistible allure of chocolate.
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Ingredients
- 180 grams semi-sweet chocolate chips
- 100 grams dark chocolate (70% cocoa), finely chopped
- 500 milliliters whole milk
- 250 milliliters heavy cream
- 75 grams granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 0 whipped cream (optional, for garnish)
- 0 chocolate shavings (optional, for garnish)
Directions
Step 1
Preheat your oven to 150°C (300°F). Place six 6-ounce (180 ml) ramekins into a deep baking dish.
Step 2
In a medium saucepan over low heat, combine the whole milk, heavy cream, granulated sugar, and unsweetened cocoa powder. Heat the mixture while stirring frequently until the sugar and cocoa powder dissolve and the mixture is steaming. Do not let it boil.
Step 3
Remove the saucepan from heat. Stir in the semi-sweet chocolate chips and dark chocolate until fully melted and smooth.
Step 4
In a separate bowl, whisk together the eggs and vanilla extract. While whisking constantly, slowly add the warm chocolate mixture into the eggs, a little at a time, to temper them and prevent curdling.
Step 5
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Step 6
Divide the custard mixture evenly among the ramekins, creating the first dark chocolate layer. Tap the ramekins gently to release any air bubbles.
Step 7
For the double deck effect, take half of the custard mixture remaining in the bowl and whisk it with 1 tablespoon of extra heavy cream to lighten the color slightly. Pour this lighter layer gently on top of the darker layer in each ramekin, using the back of a spoon to slow the pouring and maintain the layered effect.
Step 8
Carefully pour hot water into the baking dish, around the ramekins, until it reaches halfway up their sides to create a water bath. This ensures slow and even cooking.
Step 9
Bake the custards in the preheated oven for 35-40 minutes, or until the edges are set but the centers jiggle slightly when shaken.
Step 10
Remove the ramekins from the water bath using tongs or a towel. Let them cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully chilled.
Step 11
Before serving, optionally top the custards with a dollop of whipped cream and chocolate shavings for an extra touch of elegance.
Nutrition Facts
| Serving size | (1355.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3268.5 |
| Total Fat 218.5g | 0% |
| Saturated Fat 125.4g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1070.9mg | 0% |
| Sodium 584.9mg | 0% |
| Total Carbohydrate 280.1g | 0% |
| Dietary Fiber 27.1g | 0% |
| Total Sugars 224.3g | |
| Protein 63.4g | 0% |
| Vitamin D 386.9IU | 0% |
| Calcium 845.8mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 1957.7mg | 0% |
Source of Calories