Dark Chocolate Custard Recipe
Topped with toasted hazelnuts, sea salt, chocolate crumble and cherry compote.
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Ingredients
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Custard Base
Toppings
Method
Custard Preparation
- 1
Melt Chocolate
In a heatproof bowl, combine the chopped dark chocolate with heavy cream. Place over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat.
- 2
- 3
Cook the Custard
Return the combined mixture to the double boiler over simmering water. Stir continuously until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
- 4
Chill the Custard
Remove from heat and let it cool slightly. Strain the custard through a fine mesh sieve into individual serving dishes. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Assembly
- 5
Top the Custard
Once the custard is set, remove from the refrigerator. Top each custard with a sprinkle of toasted hazelnuts, a pinch of sea salt, a spoonful of chocolate crumble, and a dollop of cherry compote.
