Description
A luxurious, boozy dark chocolate custard baked in a water bath for a silky-smooth texture. Perfect as a sophisticated, make-ahead Halloween dessert.
Ingredients
Scale
- 6 oz high-quality dark chocolate (60% cocoa or higher), chopped
- 2 cups heavy cream, divided
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons boozy spirit (Grand Marnier, Kahlua, or Dark Rum)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F and place 6 ramekins inside a large baking pan.
- Heat 1 cup of heavy cream in a small saucepan until it just begins to simmer, then pour it over the chopped dark chocolate in a heat-proof bowl.
- Let the chocolate sit for 2 minutes, then whisk until smooth and glossy.
- In a separate bowl, whisk egg yolks and sugar until pale and thick; stir in vanilla extract and salt.
- Slowly whisk the melted chocolate mixture into the egg yolks, then stir in the remaining 1 cup of heavy cream and the boozy spirit.
- Strain the mixture through a fine-mesh sieve and pour evenly into the ramekins.
- Fill the baking pan with boiling water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes until the edges are set but the centers still jiggle slightly.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired