Dark Chocolate Custard

Custard & Mousses

Chocolate Custard is an excellent preparation ideal for filling classic cakes and pastries such as cannoncini.

To be really good, Chocolate Custard needs to be shiny and full-bodied. For this reason, the quantity of chocolate used must be enough to denote its taste.

Print Recipe

Preparation: 20

Cooking: 15

Total Time: 35

RECIPE FOR: 2200 gr of Chocolate Custard

EQUIPMENTS

▢
Steel Pan

Ingredients

1 kg Whole Milk
200 gr Heavy Cream
180 gr Egg Yolks
150 gr Granulated Sugar
60 gr Rice Starch
1 pod Vanilla
420 gr Dark Chocolate 70%
200 gr Butter

For Sanitize the pan

20 gr Food-grade Alcohol

DIRECTIONS

Bring the milk, heavy cream, and salt to a boil.
Mix the egg yolks with the sugar, the pulp of vanilla, and the starches.
Dilute the mixture with the boiling milk, pouring it into many times
Bring the mixture back to the stove over low heat, and continuously stir until the cream begins to firm up.
Pour the boiling cream over the chopped chocolate and stir until the chocolate is melted.
When the chocolate is completely melted, add the soft butter, continuing to stir.
When the custard is ready, pour it into the container sanitized with the alcohol, cover with plastic wrap and cool quickly to+4°C (39°F) before using.