Ingredients
- 9 ounces high-quality dark chocolate (60% or greater), chopped
- 1 cup whole milk
- 1 1/4 cups heavy cream
- 6 extra-large egg yolks, room temperature
- 1/3 cup espresso or strong brewed coffee, slightly cooled
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- Optional: whipped cream and berries for serving
Instructions
- Place chopped chocolate in a high-speed blender and set aside.
- In a heavy-bottomed saucepan, combine milk, heavy cream, egg yolks, espresso, sugar, and salt. Whisk to blend.
- Cook over medium-low heat, stirring constantly, for 5–6 minutes until the mixture thickens enough to coat a spatula. Avoid high heat to prevent curdling.
- Remove from heat and whisk in vanilla extract.
- Pour hot mixture over the chopped chocolate in the blender. Cover with a thick towel and blend until smooth, scraping down sides as needed.
- Divide mixture evenly into six 6-ounce ramekins.
- Chill in the refrigerator for at least 2 hours or until set.
- Let sit at room temperature for 20–30 minutes before serving. Top with whipped cream and berries if desired.
Notes
- Use the best quality chocolate for rich, complex flavor.
- Do not let the custard boil—gentle heat ensures smooth texture.
- Can be made up to 3 days ahead and kept chilled until ready to serve.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Blending
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 390
- Sugar: 22g
- Sodium: 95mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 180mg
