This dark chocolate custard recipe has been in our file for as long as we can remember. It’s a rich, decadent dessert that we make for special occasions, or serve when we want to impress family or guests. While it’s easy to prepare, no one but you will know you didn’t slave over a hot stove for hours!
The original recipe calls for semisweet chocolate chips, but we’ve long since replaced them with a great quality dark chocolate. A while back, the selection in grocery stores was limited to chocolate chips or baking chocolate. The chocolate chips worked well for our palate and budget back then, but we now prefer a deep, rich, darker chocolate flavor. Our favorite brand is Lindt Excellence 85%, as it delivers a great cacao flavor with minimal carbs. You can go to a 90-100% cacao if your tastebuds border on the adventuresome.
With the advent of great-tasting sugar substitutes, we can continue serving this recipe while keeping the net carbs low. We use either truvia Sweet Complete in this recipe, or Swerve granular sugar substitute. While the recipe serves 8, this dessert is so satisfying that it easily stretches to 10.
This recipe has only FOUR ingredients: egg yolks, sugar substitute, dark chocolate and whipping cream, plus a pinch of salt. The heavy whipping cream and egg yolks serve as the thickening agent in this custard, delivering a velvety, rich consistency.
Start by beating 4 eggs yolks until thick and lemon-colored, and then gradually beat in the sugar substitute. Add a pinch (about 1/8 teaspoon) of Kosher salt to enhance the taste and flavor of sweetness, which works well when we’re using high cacao chocolate. After heating 1 cup of heavy whipping cream in a saucepan, you’ll temper the egg yolk mixture by whisking in about half of the hot cream to ensure the eggs don’t scramble, then return it back into the hot cream in the saucepan and stir over low heat for 5 minutes. Stir in the chocolate pieces and refrigerate for 2 hours.
The finishing touch: fold in beaten heavy whipping cream and spoon or pipe into small ramekins or serving dish. You can enjoy the custard right away, or refrigerate until served, depending on how dense a texture you prefer. Serving right away results in a lighter mouth feel, while refrigerating condenses the custard into a thicker consistency. Decorate with chocolate shavings or a few berries. Refrigerate leftovers.
Keto Decadent Dark Chocolate Custard
- 4 egg yolks
- ¼ cup truvia sweet complete or Swerve granular
- ⅛ teaspoon Kosher salt
- 1 cup sugar-free heavy whipping cream
- 6 ounces dark chocolate 85% cacao
- 1½ cups sugar-free heavy whipping cream
- Using electric mixer on high speed, beat egg yolks in small bowl until thick and lemon colored, about 3 minutes. Gradually beat in sugar substitute.
- In heavy 2-quart saucepan, heat 1 cup heavy whipping cream and salt over medium heat until hot. Gradually whisk half of the hot whipping cream into the egg yolk mixture. Then whisk back into the hot cream in saucepan. Whisk constantly over low heat for 5 minutes, or until mixture thickens but does not boil.
- Remove from heat. Stir in chocolate pieces until melted. Cover and refrigerate 2 hours, stirring occasionally, just until chilled.
- Pre-chill a medium bowl and beat 1.5 cups heavy whipping cream with mixer on high until stiff.
- Fold chilled chocolate mixture into whipped cream and spoon or pipe mixture into serving bowls. Refrigerate until served. Decorate with chocolate shavings or berries. Refrigerate leftovers in covered dish.