There’s something magical about the way chocolate transforms a simple custard into a luxurious dessert. Inspired by the warmth of spices and the delicate texture of traditional egg custard, this recipe takes an unexpected turn by infusing rich chocolate and a hint of exotic cardamom. It’s not just a dessert; it’s a sensory experience that invites you to savor each velvety bite while the spices dance on your palate.
### Ingredients
**For the Chocolate Custard:**
– 2 cups whole milk
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 4 large eggs
– 1/2 cup high-quality dark chocolate (70% cocoa), chopped
– 1 teaspoon vanilla extract
– 1/4 teaspoon sea salt
**For the Cardamom Whipped Cream:**
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1/2 teaspoon ground cardamom
– 1 teaspoon vanilla extract
### Instructions
For the Chocolate Custard:
Heat the whole milk and heavy cream in a saucepan over medium heat. Stir gently until the mixture is steaming but not boiling.
Remove the saucepan from the heat and add the chopped dark chocolate. Let it sit for a minute, allowing the chocolate to melt. Stir until the chocolate is fully incorporated and the mixture is smooth.
In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly thickened. Gradually pour the warm chocolate mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling.
Add the vanilla extract and sea salt, mixing until combined. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to ensure a silky texture.
Preheat your oven to 325°F (160°C). Prepare a baking dish by filling it with hot water to create a water bath for the custards.
Pour the chocolate custard mixture into individual ramekins, filling them about three-quarters full. Place the ramekins in the prepared baking dish. Carefully transfer the baking dish to the oven and bake for 25-30 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the baking dish from the oven and allow the ramekins to cool in the water bath for 10 minutes. Then, transfer the custards to the refrigerator to chill for at least 2 hours, or until completely cold.
For the Cardamom Whipped Cream:
In a mixing bowl, combine the heavy cream, powdered sugar, ground cardamom, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form. Be careful not to overbeat; you want a light and fluffy texture.
To serve, spoon a generous dollop of cardamom whipped cream on top of each chilled chocolate custard. You can garnish with a sprinkle of cocoa powder or a few chocolate shavings for an artistic touch.
Indulge in the creamy richness of the chocolate custard paired with the aromatic cardamom cream. This dessert is not only a feast for the taste buds but also a delightful visual treat that will impress everyone at your table. Enjoy the unexpected harmony of flavors that this creation brings to your dessert repertoire!