According to Traditional Chinese Medicine (TCM), chocolate, particularly dark chocolate with a high cacao content, is considered beneficial for its warming properties, nourishing the heart, improving blood flow, dispelling stagnant emotions in the liver, and boosting energy levels, with the bitter taste being particularly important for its heart-tonifying effects.Â
This decadent chocolate custard combines dark chocolate with fresh cream and plenty of vanilla for an indulgent treat. It’s also deceptively easy to make.
I found this recipe on the Nourished Kitchen website (Nourished Kitchen). This is a mouth watering website to look through, full of great recipes and tips about cooking and eating real foods!Â
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Ingredients
- 1 ½ cups heavy cream (or substitute coconut milk)
- 1 teaspoon vanilla extract (or substitute other extracts)
- ¼ cup unrefined cane sugar
- ¼ teaspoon fine sea salt
- 3Â egg yolks
- 3 ounces 85% dark chocolate (chopped)
- whipped cream to serve
Equipment
- double boiler
- If you don’t have a double boiler, set a saucepan on the stove and fill it with an inch or two of water. Then, top it with a heat-safe bowl that fits securely over the saucepan. Bring the water to a boil and add your ingredients.
- Fine-mesh Strainer
- small bowl
Instructions
- Warm the cream and sugar.
- Set your double boiler atop a saucepan half-full of simmering water. Pour in the cream and warm it for 3 or 4 minutes, then whisk in the vanilla extract, sugar, and salt. Continue whisking until the sugar is dissolved.
- Temper the egg yolks.
- Place the egg yolks in a small bowl. Spoon hot cream into the egg yolks, then pour the eggs into the double boiler, stirring for 2 to 3 minutes.
- Melt the chocolate.
- Stir the chocolate into the hot cream until it melts and thickens enough to coat a spoon.
- Strain and serve.
- Strain the chocolate mixture through a fine-mesh sieve into a bowl to remove any lumps or curdled eggs.
- Spoon the custard into 6 (4-oz) individual ramekins. Then, cover with plastic wrap to prevent it from forming a skin, refrigerate until fully set (about 1 hour), and served with whipped cream.
Bruce
Recipe from Nourished Kitchen
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