Cold Chocolate Custard with Whipped Cream

photo of a glass of cold chocolate custard with chocolate sprinkles“That’s just too easy…that can’t be right.”

That was the first thought in my head when I started gathering ingredients for this recipe.  I have ghosts of economics professors past whispering into my ear, “If it sounds too good to be true, then it probably is.” And, this does sound too good to be true. It is too good to be true. It is creamy and thick and cool. It is elegant and smooth. It is deep and rich and chocolaty. And, it is made in 5 minutes flat, using a blender. It is suspiciously easy. It is a goofy method that should yield a goofy and unappealing result. But, it doesn’t. I try to find fault with recipes like this. I really search for the problem. Purists might quibble about whether this is a mousse or a pudding or just an un-categorized custard. It is a little denser than a mousse and sets a little better than a pudding. I truly care not a whit what you end up calling it. I only know it is not a pot de crème…for the one reason that it is not cooked in its cute little cup, which I understand to be categorically significant. That lack of cooking may be this dish’s one potential hitch, actually, if you consider such things problematic…which I do not. It uses an egg that is not technically heated past the “safe” point.

So to my ghost professors, I say, “Well, it does use a raw egg , so you shouldn’t try this if you have a compromised immune system.” And, the ghosts say, “ahh…risk…risk brings potential for great reward…carry on, woman.”

photo of ingredients for cold chocolate custardWhile I was rooting around on the internet checking the provenance of this recipe, I learned that this little method is no big secret. I first ran across it in the 1979 copy of the Junior League of Tuscaloosa, Alabama cookbook Winning Seasons. I have made a few little changes but this is generally the version that makes the rounds. The Tuscaloosa recipe is attributed to Mrs. Gene Bennett, to whom I am very thankful. This garage sale cookbook adoption looks to be a great bit of luck.

All that you need to make this are semi-sweet chocolate morsels, whole milk, an egg, a little sugar, a pinch of salt…and a little vanilla if you choose to use it. You will want to make the whipped cream, too. You probably have all of this in your pantry and fridge. There is no excuse for you not to go make this right this minute.

photo of how to make chocolate custard in the blender

Cold Chocolate Custard with Whipped Cream
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Recipe type: Dessert
Author:
Prep time:
Total time:
Serves: 5
This is a wonderful and easy way to have a little sweetness on hand. Remember to plan for 3 hours cooling time before serving.
Ingredients
  • ¾ cup whole milk (2% works, too)
  • ½ teaspoon vanilla extract (optional)
  • 1 egg
  • a pinch of salt
  • 2 Tablespoons sugar
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
Instructions
  1. Place the milk in a small saucepan and bring it to a boil. Meanwhile, put the egg, salt, chocolate chips and sugar in the blender. When the milk comes to a boil, remove it from the heat and add the vanilla. In a swift series of motions, pour the milk into the blender, place the lid on the blender and turn on the blender. Be swift, because otherwise you will have scrambled eggs in your pudding. Allow the blender to run for 1 minute.
  2. Pour the custard into the containers of your choice. Place the custard cups into the refrigerator for a minimum of three hours to allow them to thicken and cool.
  3. When you are ready to serve the custard, make the whipped cream. In a clean and cold bowl, whip the cream until thickened. Add the confectioners’ sugar and whip just until soft peaks form. Place a dollop of cream on each custard cup.

photo of putting whipped cream on custard[This is not a pastry bag, by the way. It is just a ziploc with the corner snipped off. Works fine in a pinch.]

Notes:

This recipe is totally in keeping with my lax outlook on cooking this summer. It is hot and I don’t want to deal with any productions. Also, my kids only have a few more weeks of summer left. I am mom first, and they tire of cooking and writing and blogging seeming more important than swimming and playing. So, I’m just keeping it cool and simple. I hope you aren’t hopelessly bored with my summer selections. I will consider more ambitious fare once I get my days back to myself. For now, it is all light and breezy.

These cups are nothing but candle votives that I bought at Pier One a while back. They are cheap and handy. Each has about ½ cup capacity.

I used Ghiridelli Chocolate. I like it. I have also used Toll House and they were fine. With so few ingredients, you really taste all of them. If the chocolate is marginal, the custard will be too.

For a few other recipes where I throw caution to the wind in my use of runny or uncooked eggs, see Mustard Greens and Hollandaise Stacks, Croque Madame, Eggs in Cocotte, and Ruffled Egg Cups. The Mustard Greens recipe also uses another blender miracle recipe for the hollandaise. Undercooked eggs are all over the place in that one. Also, enjoy this recipe for Homemade Vanilla Ice Cream (which I simply tested once to see how it behaves with the custard cooked, since my family has never cooked this custard recipe, and the coroner has never ruled that as the cause of death of a family member…yet).  But truly, if you are immune compromised, pregnant or nursing, these might not be the best choices. Generally, I believe that if you buy good eggs, handle them properly and use them while they are fresh, the likelihood of a problem is very remote.

Comments

  1. Bernie says

    Rachel Ray has the same recipe on Foodtv.com. I’ve make it several times. Hers also has the addition of some “spirits”….I’ve used Baileys; coconut rum; Kahlua…..mmmm mmm good! I made them for my daughters bridal shower last summer and they were a big hit!

  2. Amy Bush says

    I made this custard tonight. I was leary of the raw egg, so I heated the milk, added the vanilla, and then poured small amounts into the egg. I then poured the egg mixture into the blender. My husband wants this custard poured into a pie crust. thanks for an easy, rich, and delious recipe.

  3. Shanna H says

    It’s the usual Saturday night here in my humble abode….two English Bulldogs at my feet while I lay on the couch, surf the web, do a little facebooking and watching 48 Hours. Then suddenly I pull up pie and there is it….something chocolate. Something I needed and now (Well, 3 hours from now.) Thanks for posting doll! BTW…still working on the cookie project!

    Best,
    Shanna

  4. Kelly says

    I’m one to gripe. At least I’m in an air conditioned kitchen. You are spending a generous portion of you cooking time outside playing with fire. That is serious summer cooking!

  5. Tim byres says

    Looks great and I’m with on the easy summer cooking. I am going to give it a try.

  6. Kelly says

    Cathey, thank you so much for the update. That sounds like a great modification. I’m going to have to try that. I’m glad to hear that another type of milk works just as well…now we know we can use 2%, whole, or almond milk. Fantastic. I love to have options.

  7. Cathey says

    I had to leave an update and let you know that I made these and just ate one! It’s amazing! I used unsweetened almond milk, since I was out of regular milk, and the texture and taste was wonderful!

  8. Memoria says

    Oh, if only I had some whole milk and chocolate chips! I love using Callebaut chocolate chips, so I may have to try this out with those. Thanks for the VERY clear process photos and the inviting photos of the finished dessert. Wow. I wish I could get my camera to make such lovely photos as yours.

  9. Cathey says

    This looks amazing! And when it’s 108º and getting hotter by the minute, any dessert that doesn’t require turning the oven on is perfect! Can’t wait to make it today!

  10. Susan Marie says

    I’m game for anything that’s cold, and doesn’t heat up the kitchen! I love your idea of using votive holders for individual servings.

  11. Kelly says

    Nancy, let me know what you think. I need some objective feedback. Do I LOVE it so much just because it is so easy and cold? Or is it genuinely guest worthy? I think it is. I want someone else to confirm (or deny) that, because I’m biased and in love with it because it is so darned quick and easy.

  12. Nancy Doctor says

    I’m going to make this today! It’s 100 + degrees in Houston, so anything cold sounds good.

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