Homemade Chocolate Custard
This rich and decadent Homemade Chocolate Custard makes for the most elegant and delicious dessert topped with fresh berries!
Servings: 8 small servings
Calories: 199kcal
Equipment
- medium-size saucepan
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
- 3 egg yolks
- 3 tablespoons granulated white sugar
- 1 ½ cups whole milk *
- ½ cup heavy cream * (I use 33%)
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized bowl, whisk together the egg yolks and sugar, add the milk and cream whisking to fully incorporate.
- Transfer into a saucepan and cook on medium-low heat while whisking constantly. Bring the mixture to a boil and boil for 2 minutes while whisking constantly to prevent chunks from the egg from forming. The mixture should thicken slightly.
- Remove from the heat and stir in the vanilla. Pour over the chocolate chips in a heat-safe bowl and let sit for about 1 minute to melt the chips. Whisk the mixture until the melted chocolate is fully incorporated.
- Pour the pudding into individual serving cups or ramekins or leave in the bowl. Chill in the refrigerator for 4-6 hours or overnight until set. Serve with raspberries or strawberries and whipped cream if desired. Enjoy!
Notes
- You could use dairy-free milk and cream such as coconut or almond milk and dairy-free semisweet chocolate to make this custard dairy-free.
Nutrition
Calories: 199kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 22mg | Potassium: 175mg | Fiber: 1g | Sugar: 12g | Vitamin A: 321IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1mg