Recipe by Foodiecooklab
A chocolate version of classic custard: easier to prepare and very indulgent. Soft and chocolatey, ideal for filling desserts or enjoying on its own after resting overnight in the refrigerator.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Heat the milk in a small saucepan until it is hot but not boiling.
Step 2 of 6: In a bowl, cream the egg yolks with the sugar and cocoa until smooth.
Step 3 of 6: Add a little lukewarm milk to the yolk mixture, stirring to dissolve any lumps.
Step 4 of 6: Pour the mixture into the saucepan with the remaining milk and cook over medium heat, stirring constantly, until the cream just begins to boil and thickens.
Step 5 of 6: Remove from the heat and add the dark chocolate cut into pieces; stir until the chocolate is completely melted and the cream is smooth.
Step 6 of 6: Transfer the cream to a bowl, cover with plastic wrap directly on the surface, and let it cool in the refrigerator overnight before serving.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving95 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 904 kJ216 kcal | 949 kJ227 kcal |
| Fat | 9.72 g | 10.2 g |
| of which saturated fatty acids | 5.21 g | 5.47 g |
| Carbohydrates | 30.37 g | 31.88 g |
| of which sugars | 27.56 g | 28.93 g |
| Fibre | 3.16 g | 3.32 g |
| Protein | 5.42 g | 5.69 g |
| Salt | 0.03 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
