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Rich and creamy, these Chocolate Custard Dessert Cups feature layers of silky chocolate custard topped with fluffy whipped cream. This decadent dessert is perfect for any occasion and is sure to satisfy your sweet tooth.
These chocolate custard dessert cups deliver a luxurious, smooth texture and deep chocolate flavor reminiscent of a classic French dessert. A custard mixture is made using high-quality semi-sweet chocolate, heavy cream, and a hint of vanilla extract for balance. Each serving is completed with a fluffy layer of freshly whipped cream, creating a beautiful and decadent dessert that’s perfect for dinner parties or special occasions.
The Chemistry of Chocolate Custard
Custards rely on egg yolks and heavy cream to create a creamy and thick consistency. Cooking the egg mixture over gentle heat in a water bath helps avoid scrambling eggs, resulting in a smooth texture. Slowly integrating melted chocolate into the whipped mixture achieves a balanced chocolate flavor throughout the custard.
What is in chocolate custard dessert cups?
Heavy Whipping Cream
Adds richness and body to the custard. Creates a light and fluffy topping in the whipped cream.
Semi-Sweet Chocolate Chips
Provide a balanced chocolate flavor. You can opt for dark chocolate chips instead as well.
Egg Yolks
Thicken and stabilize the custard while providing a creamy texture. Don’t throw out the egg whites; you can use them in a batch of Simple Swiss Macarons.
Granulated Sugar
Sweetens and balances the bitterness of the chocolate.
Vanilla Extract
Enhances the chocolate flavor in the custard. Adds a hint of flavor and complements the custard in the whipped cream.
Unsalted Butter
Adds richness and a smooth mouthfeel.
Powdered Sugar
Sweetens the cream without making it gritty.
How do you make chocolate custard dessert cups?
Prepare Whipped Cream
- In a medium mixing bowl or a bowl of a stand mixer, whip 1 1/2 cups of heavy whipping cream on medium speed until it reaches stiff peaks. Scoop the whipped cream into a small bowl and store in the fridge to chill.
Melt the Chocolate
- In a microwave-safe bowl, add 8 ounces of semi-sweet chocolate chips. Microwave in 30-second increments, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.
Create a Water Bth
- Fill a medium saucepan about halfway full of hot water and place it over medium-high heat until the water reaches a gentle boil.
Whisk the Egg Mixture
- In a large mixing bowl or the bowl of a stand mixer, whisk together 4 room temperature egg yolks and 1 1/4 cup of granulated sugar. Place the bowl over the hot water bath (creating a double boiler effect) and whisk constantly. Using a candy thermometer, cook the mixture until it reaches 160 degrees.
Combine the Ingredients
- Remove the egg mixture from the heat and allow it to cool slightly. Place the bowl back in the standing mixer and add 1/2 cup of unsalted butter. Mix on medium speed until completely softened.
- Slowly pour in the melted chocolate while mixing on low, followed by 2 teaspoons of vanilla extract.
- Continue mixing until well combined, then turn the mixer off and scrape down the sides of the bowl with a rubber spatula.
- Turn the mixer on medium-high speed and whip the mixture for 3-5 minutes until it’s lighter in color and slightly thickened.
Fold in the Chilled Cream
- Remove the whipped cream from the fridge and gently fold it into the chocolate mixture until thoroughly combined. This step creates a light and airy texture in the chocolate custard.
Chill the Custard
- Pour the chocolate custard into a large bowl with a lid or cover with plastic wrap. Chill in the refrigerator for at least 8 hours or overnight for the best results.
Prepare the Whipped Cream Topping
- When ready to serve, whip 2 cups of heavy whipping cream, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract in a standing mixer until it reaches stiff peaks.
Serve
- Scoop the chocolate custard into custard cups or dessert dishes and add a generous dollop of the freshly whipped cream. Optionally, garnish with chocolate shavings or fresh berries.
Storage Tips
Longevity
Store the chocolate custard in the fridge for up to 3 days. Cover with plastic wrap or store in an airtight container.
Make-Ahead Option
This chocolate custard recipe is perfect for making ahead. Prepare the custard the day before serving, and add the whipped cream topping just before serving.
Serving Suggestions
Serve this dessert for any special occasion, including dinner parties and holiday gatherings. For extra flair, add garnishes like fresh berries, chocolate shavings, or a sprinkle of cocoa powder.
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Why make chocolate custard dessert cups?
These chocolate custard dessert cups are ideal for holidays, dinner parties, or any time you want to treat yourself to a decadent dessert. They are best served chilled, making them also perfect for spring and summer gatherings.
FAQs
Can I make chocolate custard without a water bath?
While it’s possible, the water bath provides gentle, even heat, reducing the risk of curdling or overcooking. If you don’t have a suitable setup, cook on medium heat and whisk continuously, but be mindful of temperature control.
How can I make custard with non-dairy milk?
Replace heavy cream with coconut milk or soy milk for a non-dairy version. This may slightly alter the flavor, but it will still provide a rich, creamy custard. You can also use custard powder to help thicken the custard without compromising its texture.
What’s the difference between chocolate custard and chocolate pudding?
Both are rich in chocolate flavor, but custard uses egg yolks to achieve a creamy texture, while pudding often uses custard powder or cornstarch as a thickening agent.
How long does chocolate custard last in the fridge?
Stored in an airtight container, the chocolate custard will last up to 3 days. Make sure to keep it covered with plastic wrap to prevent it from absorbing any fridge odors.
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Chocolate Custard Dessert Cups
Ingredients
Custard
- 1 1/2 cup heavy whipping cream
- 8 ounces semi-sweet chocolate chips
- 4 eggs
- 1 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup unsalted butter
Whipped Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Whip the 1 1/2 cup whipping cream in a standing mixer until stiff peak. Scoop out into a bowl and place in the fridge to chill.
- Add water to a small saucepan and place it on the stovetop over medium-high heat, allowing the water to reach a boil.
- In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring in between, until fully melted. Set aside.
- Whisk together the eggs and granulated sugar with a hand whisk in the bowl of a standing mixer. Place the bowl in a saucepan with boiling water. Using a candy thermometer, constantly whisk the egg mixture until it reaches 160 degrees.
- Pour the hot egg mixture into a bowl and set aside.
- Place the mixer bowl into the standing mixer, add the butter, and cream it on medium speed until completely softened.
- Slowly pour the hot egg mixture into the mixer bowl while mixing on low.
- Add the melted chocolate and continue mixing.
- Turn the mixer off and scrap the sides of the bowl down.
- Turn the mixer on medium-high speed and whip for 3-5 minutes until lighter in color and thickened.
- Fold the chilled cream into the chocolate mixture until thoroughly combined.
- Pour the mixture into a bowl or leave in the standing mixer bowl if you don't need it right away.
- Cover with plastic wrap and place in the fridge overnight or at least 8 hours.
- When ready to serve, whip the cream, sugar and vanilla in a standing mixer until it reaches stiff peak.
- Scoop the chocolate custard into cups and top with freshly whipped whip cream. Enjoy!
Nutrition
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