These chocolate custards are a little bit of decadence. As much as I love to look after my health, I do love my chocolate, especially anything that makes a star from dark dark chocolate.
So, I compromise by making these little ramekins that probably hold 100ml at the most.
These custards are dense and creamy, and you only need a little pot to satisfy. I like to include cherries, they make very good friends with dark chocolate. I used cherries in juice, rather than fresh ones, but really just because I happened to have them in the cupboard.
Serve with double cream or even sour cream.
Baking them really makes for a very straightforward dessert. Just make sure you add the boiling water to ensure an even distribution of heat through the custards.
125g dark chocolate, chopped
1 cup milk
1 cup single cream
2 eggs plus 2 extra yolks
90g brown sugar
1/2 cup cherries (raspberries would also work well)
Pre-heat the oven to 150 degrees.
Place the dark chocolate, milk and cream in a saucepan over a low heat until evenly melted. Do not allow the mixture to boil.
Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Then slowly add the hot chocolate mixture and continue to whisk.
Divide the cherries between the 6 ramekins and pour in the chocolate mixture.
Place the ramekins in a baking dish and pour in some hot water that reaches half way up the ramekins.
Bake for 35 minutes, or until just set. If you are using larger ramekins it may take slightly longer.
PS - thank you to my mum for this beautiful Indian tablecloth which was a Christmas present. So beautiful.