Cooking Lesson #1162: Chocolate Custard

…from the Perspectives’ Kitchen

How you doin’? Luscious, intensely chocolaty, and easy to make, my 20-minute stovetop custard is the perfect dessert to serve after a special meal.
 
This quick, super-silky chocolate custard used to appear regularly on the Palm Grill dessert menu at the beloved Burlingame Palm Grill. Our pastry chef served it only slightly chilled so that the flavors and smooth texture of the chocolate can shine through. You never want to serve chocolate when it is too cold.
 
For this custard, use three ounces of bittersweet chocolate, plus more for the garnish. Look for chocolate with about 70% cacao to provide deep flavor without being overly sweet or chalky; for the best texture, avoid using chocolate chips here. Be sure to chop the chocolate finely, as directed—this way, it will melt quickly and evenly when added to the hot milk mixture.
 
Whole milk is the best choice for making rich, velvety custard; however, 2% will also work, just not as well. This dessert is perfect to cap a romantic dinner for two, but it can easily be scaled up to serve a larger group. To ensure the cream whips properly, keep it cold until you're ready to use it—also chill the bowl and whisk beforehand beating as well.
 
Prep time: 10 minutes
Whisk time: 5 minutes
Chill time: 5 minutes
Total Time:  20 mins
Yield:  2 servings
 
Ingredients
1/4 cup whole milk (2% will also work)
3 tablespoons sugar, divided
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
Pinch of kosher salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a small saucepan, combine the milk and 2 tablespoons of the sugar; heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl, temper it while gradually whisking in the hot milk.
3. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.
4. Off the heat, add the chopped chocolate and salt and whisk until smooth.
5.  Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.
6. Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped.
7. Drops dollops the whipped cream on the custard tops
8. Sprinkle the chocolate shavings on the cream and serve.

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ChefSecret:  The chocolate custards can be prepared the day before through Step 4 and refrigerated overnight. Be sure to cover the surface of the custard with food film. Serve the custards lightly chilled or at room temperature.
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Quip of the Day:  Q. What do you call Chewbacca when he has chocolate stuck in his hair?  A. Chocolate Chip Wookie.
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