Just in time for Valentine’s I’m going to pass along the simple dessert that makes me shiver inside it is so good. (And sneak into the fridge after hours if there are any leftovers) A simple primal chocolate custard.
I’ve known my Valentine since I was the tender age of twelve. (And pretty much had a crush on him since) We’ve been married 16 years now, with four great kids and a lot of hard work to show for it. We are lucky, and we still work at staying that way.
Valentine’s is a good reminder to keep it fresh, and celebrate the love and romance that brought us together in the first place…before kids were in the picture…before the roller coaster of figuring out life together…with a soup pot of changes, births and rebirths, moves, delights and sorrows.
Don’t tell my honey (wink wink), but he is going to be celebrated with an overnight getaway that includes massages, a reservation complete with sauna and hot tub…and chocolate custards.
These chocolate custards are filled with the decadent richness of egg yolks, cream, honey, a pinch of sea salt, and chocolate…that’s it. Really.
Have all your ingredients measured out ahead of time and these are so simple to make. If you are short on time, you can prepare them, pour them into ramekins and put them in the freezer until they set.
- 1½ cups heavy cream
- ¼ cup raw honey
- ¼ teaspoon unrefined sea salt
- 3 egg yolks
- 3 ounces 65-85% fair trade & organic dark chocolate, coarsely chopped
- Whipped cream, to serve (Simply beat 1 cup of cream with 2 Tbls honey with a mixer)
- Set your double boiler (I used a stainless steel bowl over a pot) on top of a pot half-full of simmering water.
- Pour in the cream and warm it for 3 or 4 minutes, then whisk in the honey and salt.
- Continue whisking until the honey is dissolved.
- Spoon a bit of hot cream into the egg yolks to temper them, then pour the eggs into the double boiler, stirring continuously for 2 to 3 minutes.
- Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon (about 3 minutes).
- Spoon the custard into ramekins, refrigerate or put in freezer until set, and serve with whipped cream.
Inspired by Nourished Kitchen