Ingredients
- 400ml heavy cream (35%)
- 6 oz (180g) semi-sweet dark chocolate, roughly chopped
- 4 large egg yolks
- ¼ cup (50g) sugar
- ¼ tsp salt
- Whipped cream and chocolate shavings, for serving
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) and adjust the rack to the middle position. Since these custards are baked in a water bath, proper temperature control is crucial for achieving a creamy texture without curdling.
Step 2: Melt the Chocolate into the Cream
In a medium saucepan, slowly heat the heavy cream over medium-low heat. Add the chopped chocolate and stir gently, allowing it to melt into the cream. Do not let the mixture boil—heat it just enough to melt the chocolate completely. Stir occasionally until the mixture is smooth, then remove from heat.
Step 3: Whisk the Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks, sugar, and salt for about two minutes. The mixture should become slightly paler and creamy. This step helps create a smooth, well-balanced custard.
Step 4: Temper the Eggs
To prevent the eggs from scrambling, you must temper them. Slowly add two tablespoons of the warm chocolate-cream mixture to the egg yolks while whisking continuously. Then, gradually pour in the rest of the chocolate mixture, whisking constantly. This technique gently raises the temperature of the eggs, ensuring a smooth custard without lumps.
Step 5: Fill the Ramekins
Pour the custard evenly into six small ramekins (about 120ml or ½ cup each). If you don’t have ramekins, small heatproof cups or jars will work just as well.
Step 6: Prepare a Water Bath
Place the ramekins in a large baking dish. Carefully pour hot water into the dish, filling it until the water reaches about three-quarters up the sides of the ramekins. This water bath (or bain-marie) creates gentle, even heat, preventing the custard from overcooking or cracking.
Step 7: Bake the Custards
Transfer the baking dish to the preheated oven and bake for 30 minutes. The custards should be set around the edges but slightly jiggly in the center. They will firm up as they cool.
Step 8: Cool and Chill
Carefully remove the ramekins from the baking dish and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least three hours. Chilling allows the flavors to develop and the texture to become perfectly creamy.
Notes
- Avoid Overheating the Cream: When melting the chocolate in the heavy cream, be sure to use low to medium heat. If the cream becomes too hot, it may scorch the chocolate, resulting in a grainy texture.
- Properly Temper the Eggs: The key to a smooth custard is gradual tempering. Adding hot liquid too quickly to the egg yolks will cause them to scramble. Always pour slowly while whisking constantly to incorporate the heat evenly.
- Using the Water Bath Effectively: The hot water surrounding the ramekins ensures even cooking and prevents curdling. Make sure the water reaches about three-quarters of the way up the sides of the ramekins. If you’re worried about spilling, place the baking dish in the oven first and then carefully pour the hot water into it.
- How to Tell When It’s Done: The custards should look set around the edges but still have a slight wobble in the center. If they appear too runny, bake for a few more minutes, but be careful not to overbake, as this can lead to a grainy texture.
- Cooling is Crucial: While it may be tempting to dig in right away, refrigeration is necessary to develop the best texture. Give the custards at least three hours to chill, though overnight is even better for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes