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Velvety Dark Cacao Custard Bowls
medium
Dessert
French-inspired
Velvety Dark Cacao Custard Bowls
15m
Vorbereitung
8m
Kochen
6
Portionen
850
Aufrufe
1 Fotos • Zum Anzeigen tippen
These elegant, individual dessert pots offer a refined, dense chocolate experience perfect for stress-free hosting. By balancing high-quality solids with a tempered starch base, you achieve a professional, spoonable texture that remains stable in the refrigerator for nearly a week.
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6
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Zutaten
- ✓175 g High-quality bittersweet baking chocolate (min 65% cocoa)
- ✓400 ml Heavy cream
- ✓250 ml Whole milk
- ✓3 units Large egg yolks
- ✓60 g Granulated sugar
- ✓15 g Cornstarch
- ✓1 tsp Pure vanilla bean paste
- ✓0.3 tsp Fine sea salt
Anleitung
1
Whisk the egg yolks, sugar, salt, and cornstarch in a heavy-bottomed saucepan until the mixture lightens in color.
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Tipp:Ensuring the cornstarch is fully incorporated before applying heat prevents granular textures.
2
Gradually whisk in the milk and cream, then place over low-medium heat, stirring continuously until the custard reaches a gentle simmer.
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Tipp:Maintain constant movement at the bottom of the pan to avoid curdling the yolks.
3
Once the mixture thickens enough to coat the back of a spoon, remove from the heat immediately.
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Tipp:Do not let the custard boil vigorously to maintain a silky final consistency.
4
Fold in the finely chopped chocolate until completely smooth and emulsified.
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Tipp:Use a silicone spatula to reach the corners of the pan.
5
Divide into individual glass ramekins and allow to cool at room temperature before transferring to the refrigerator for at least 4 hours.
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Tipp:Avoid covering while cooling to prevent moisture buildup on the surface.
no-bake
chocolate
make-ahead
elegant-dessert
custard
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