Chocolate dessert cream

Ingredients

• 4 units Eggs (eggs at room temperature)
• 100 g Granulated sugar (white sugar)
• 30 g Cornstarch (Maïzena)
• 20 g Cocoa powder (optional, enhances chocolate flavor)
• 500 ml Semi-skimmed milk
• 200 g 70% dark chocolate (coarsely chopped)
• 100 g Fresh raspberries (for garnish)
• 1 tablespoon Sugar (for garnish)

Instructions

1. Prepare the ingredients

   Break the eggs into the bowl, measure the sugar, cornstarch, cocoa and milk. Chop the dark chocolate with a knife on the board.

   Time: PT5M

2. Mix eggs, sugar, cornstarch and cocoa

   With a whisk, lightly beat the eggs, add the sugar, cornstarch and cocoa powder. Mix quickly without incorporating too much air.

   Time: PT4M

3. Incorporate the milk and chocolate

   Pour the semi‑skimmed milk into the mixture, then add the chopped dark chocolate. Stir until the chocolate is completely melted.

   Time: PT3M

4. Cook the custard

   Transfer everything to the saucepan and place over medium heat. Stir constantly with the spatula until the custard thickens and starts to detach from the sides (about 6‑7 minutes).

   Time: PT7M

   Temperature: feu moyen

5. Pour into ramekins

   Remove the saucepan from the heat and, using the spatula, distribute the custard into the 8 ramekins.

   Time: PT2M

6. Cool in the refrigerator

   Cover each ramekin with plastic wrap and place in the refrigerator for at least 3 hours so the custard sets completely.

   Time: PT0M

7. Prepare the raspberry topping

   Mash the raspberries with the sugar in a small bowl until you obtain a slightly thick compote.

   Time: PT5M

8. Garnish and serve

   Place a spoonful of raspberry compote on each custard, serve chilled.

   Time: PT2M

Nutrition Facts

Calories

278

Protein

6 g

Carbohydrates

21 g

Fat

19 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of Cornstarch (Maïzena): rice flour
• Instead of Cocoa powder: chocolate powder
• Instead of Semi-skimmed milk: whole milk, almond milk
• Instead of 70% dark chocolate: milk chocolate
• Instead of Fresh raspberries: strawberries
• Instead of Sugar (for garnish): powdered sugar

Equipment Needed

• Bowl
• Whisk
• Chef's knife
• Cutting board
• Medium saucepan
• Silicone spatula
• Ramekins (8)
• Plastic wrap (for covering) (optional)
• Refrigerator (optional)

Critical Steps — Do Not Skip

• Cooking the custard: monitor thickening and avoid boiling.

Chef Tips from the Video

• Use 70% dark chocolate for an intense flavor without being too bitter.
• For an elegant presentation, lightly dust with cocoa powder or chocolate shavings before serving.

Troubleshooting

Storage

Refrigerator: Keep the covered ramekins in the refrigerator for up to 3 days.

Freezer: Not recommended, texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The custard can be prepared the day before and kept chilled.
• Keep the raspberry topping separate until serving.