Description

An indulgent, ultra-smooth French dessert made with rich dark chocolate and cream, served chilled in elegant cups and topped with delicate chocolate curls.

Ingredients

Units Scale

6 oz dark chocolate (60-70% cacao), chopped
1 1/2 cups heavy cream
1/2 cup whole milk
4 large egg yolks
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Pinch of salt
Chocolate curls or shavings, for topping

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Instructions

Place chopped chocolate in a heatproof bowl and set aside.
In a saucepan, combine heavy cream and milk. Heat over medium heat until it just begins to simmer, then remove from heat.
In a separate bowl, whisk egg yolks, sugar, and salt until pale. Gradually pour the hot cream mixture into the yolks, whisking constantly to temper.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon (about 170°F/77°C).
Pour the hot custard over the chopped chocolate. Let sit for 1 minute, then stir until completely smooth. Stir in vanilla extract.
Pour into small ramekins or glass cups. Cover and chill in the refrigerator for at least 2 hours or until set.
Before serving, top with chocolate curls or shavings for a luxurious finish.

Notes

Use high-quality chocolate for best flavor and texture.
Ensure constant stirring while cooking the custard to avoid curdling.
Can be made 1–2 days in advance for convenience.
Top with a dollop of whipped cream or berries for extra elegance.

Nutrition

Serving Size: 1 pot
Calories: 380
Sugar: 18g
Sodium: 45mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 5g
Cholesterol: 140mg