Mmm... chocolate.
Nov. 20th, 2007 08:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: No-Bake Chocolate Custard
1/2 cup milk (I used 1% and we didn't notice)
6 Tbsp sugar, divided
2 egg yolks
6 oz bittersweet chocolate, chopped (I used 60% cacao)
pinch salt
4 Tbsp butter, softened
1 cup heavy cream
1/8 tsp cinnamon
(chocolate shavings for garnish)
In a small saucepan, combine milk and 4 Tbsp sugar; heat until steaming and the sugar is dissolved. Place the yolks in a small bowl and gradually whisk in the hot milk. Return to the saucepan and cook over moderate heat while whisking constantly for two minutes, until slightly thickened.
Remove from heat and add chopped chocolate and salt; whisk until smooth. Whisk in the butter. Pour into four shallow bowls and refrigerate for five minutes (or overnight if making ahead).
Beat the heavy cream with the cinnamon and remaining 2 Tbsp sugar until softly whipped. Dollop on the custards and sprinkle chocolate shavings over before serving.
What worked: Wow, intensely chocolaty. I thought that the servings were on the small side; but when we ate them, they were fine. In fact they could have served six if they were in smaller containers.
I made cocoa nib cream, which is always nice. It went well with the pinch of cinnamon. Having the light whipped cream on top contrasted with the heavy custard. One suggestion from the upstairs neighbors that I liked: successively layering custard and cream in shot glasses. We'll see.
What didn't: I was pretty happy with it.
Will I make it again? Definitely.
1/2 cup milk (I used 1% and we didn't notice)
6 Tbsp sugar, divided
2 egg yolks
6 oz bittersweet chocolate, chopped (I used 60% cacao)
pinch salt
4 Tbsp butter, softened
1 cup heavy cream
1/8 tsp cinnamon
(chocolate shavings for garnish)
In a small saucepan, combine milk and 4 Tbsp sugar; heat until steaming and the sugar is dissolved. Place the yolks in a small bowl and gradually whisk in the hot milk. Return to the saucepan and cook over moderate heat while whisking constantly for two minutes, until slightly thickened.
Remove from heat and add chopped chocolate and salt; whisk until smooth. Whisk in the butter. Pour into four shallow bowls and refrigerate for five minutes (or overnight if making ahead).
Beat the heavy cream with the cinnamon and remaining 2 Tbsp sugar until softly whipped. Dollop on the custards and sprinkle chocolate shavings over before serving.
What worked: Wow, intensely chocolaty. I thought that the servings were on the small side; but when we ate them, they were fine. In fact they could have served six if they were in smaller containers.
I made cocoa nib cream, which is always nice. It went well with the pinch of cinnamon. Having the light whipped cream on top contrasted with the heavy custard. One suggestion from the upstairs neighbors that I liked: successively layering custard and cream in shot glasses. We'll see.
What didn't: I was pretty happy with it.
Will I make it again? Definitely.
