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.
Heat the milk in a small saucepan until it is hot but not boiling.
In a bowl, cream the egg yolks with the sugar and cocoa until smooth.
Add a little lukewarm milk to the yolk mixture, stirring to dissolve any lumps.
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.
Remove from the heat and add the dark chocolate cut into pieces; stir until the chocolate is completely melted and the cream is smooth.
Transfer the cream to a bowl, cover with plastic wrap directly on the surface, and let it cool in the refrigerator overnight before serving.
Small saucepan
Bowl
Whisk
Plastic wrap
Store in the refrigerator covered with plastic wrap directly on the surface; consume within 2-3 days.
Italia
| Energy (kcal) | 226.89 |
| Carbohydrates (g) | 31.87 |
| of which Sugars (g) | 28.92 |
| Fat (g) | 10.19 |
| of which Saturates (g) | 5.47 |
| Protein (g) | 5.69 |
| Fiber (g) | 3.31 |
| Sale (g) | 0.02 |
