CHOCOLATE CUSTARD

CHOCOLATE CUSTARD

When Doreen mentioned how it seemed to be impossible to buy chocolate custard any more, I decided to search for a recipe.
Delia Smith is the first cookery writer I always turn to, with Nigella Lawson being a close second, so I was pleased to find that Delia had exactly what I was looking for.
This was delicious served with vanilla ice cream.

Ingredients

5 oz (150 g) dark chocolate (75 per cent cocoa solids), broken into pieces
1 pint (570 ml) whipping cream
6 large egg yolks
2 oz (50 g) golden caster sugar
1 rounded teaspoon cornflour

Place the broken-up chocolate, along with 5 fl oz (150 ml) of the cream, in a large heatproof bowl sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly – it should take 5-6 minutes. Remove it from the heat and give it a good stir until it's smooth and glossy, then remove the bowl from the pan and let the mixture cool for 2-3 minutes.

Whisk the egg yolks, caster sugar and cornflour together in a separate bowl until they are thick and creamy.
Heat the remaining cream just up to simmering point and pour it over the egg-yolk mixture, whisking as you pour.
Return the whole lot to the pan and continue to stir over a gentle heat until it thickens – this will take 2-3 minutes.

Next, whisk the melted chocolate and cream together until completely smooth, add a little of the custard mixture to it and continue to whisk it in. After that, add the remaining custard, whisking until everything is really smooth.

This was delicious served with vanilla ice cream.