LOCATION: Recipes >> Special Diets >> Chocolate Custard 02
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Chocolate Custard 02
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Dark Chocolate Custard
1 pint heavy cream (40% butterfat)
4 oz. unsweetened baking chocolate, chopped
2 Tbsp salted butter
4 egg yolks, slightly beaten
3 packets Splenda
3 packets NutraSweet
3 packets Sweet-N-Low
1 tsp. vanilla extract
Heat the cream, chocolate and butter in a double boiler over medium
low heat. Stir frequently. Meanwhile, in a small bowl, whisk the
egg yolks, sweeteners and vanilla together. When the cream chocolate
mixture is completely smooth, scoop about a half cup of the
chocolate/cream mixture from the pan and stir it quickly into the
yolk mixture to temper it. Then whisk the yolk mixture into the
pan of chocolate cream. Heat and stir slowly until the mixture
thickens. Remove from heat and stir slowly for about a minute to
release the steam. Pour into a bowl and refrigerate, uncovered
for about 15 minutes. Stir again, cover and finish chilling.
Serve cold.
Serve in tiny dessert cups, topped with whipped cream (with artificial
sweetener), if desired.
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