Decadent Chocolate Blackout Custard
Indulge in the ultimate chocolate experience with this Decadent Chocolate Blackout Custard. This luxurious dessert balances rich flavors and creamy textures, reminiscent of the nostalgic chocolate puddings of childhood but with a grown-up twist. Crafted from wholesome ingredients, this recipe uses low-fat milk and high-quality chocolate to create an irresistibly smooth custard that’s lower in fat compared to store-bought options. Infused with notes of vanilla and a hint of brandy or Grand Marnier, this custard is perfect served cold, with a dollop of whipped cream for an extra touch of elegance. Whether you're treating yourself or impressing guests, this dessert is sure to satisfy even the most discerning sweet tooth.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
low-fat milk
3 cups (divided)
cornstarch or arrowroot
4 tablespoons or 5 tablespoons
egg yolk
1
egg
1
sugar
1/2 cup plus 2 tablespoons
cocoa powder
2 tablespoons (preferably Dutch-processed)
unsweetened chocolate
3 ounces (cut into small pieces)
semisweet or bittersweet chocolate
4 ounces (cut into small pieces)
vanilla extract
2 teaspoons
brandy or Grand Marnier (optional)
1 tablespoon
whipped cream (optional)
Instructions
1
In a small bowl, combine 1/2 cup of the low-fat milk with the cornstarch, whisking until smooth.
2
Add the egg yolk, whole egg, sugar, and cocoa powder to the cornstarch mixture, whisking thoroughly until well combined.
3
In a large, heavy saucepan, heat the remaining 2 1/2 cups of low-fat milk over medium-high heat until it starts to boil. Once boiling, gradually pour about half of the hot milk into the cornstarch mixture, whisking constantly to temper the eggs.
4
Pour the tempered mixture back into the saucepan. Reducing the heat to low, continue to whisk constantly for about 5 minutes, or until the pudding thickens to a consistency similar to yogurt.
5
Remove the saucepan from the heat and add the chopped unsweetened chocolate, semisweet (or bittersweet) chocolate, vanilla extract, and the alcohol (if using). Stir until all the chocolate is completely melted and the mixture is silky smooth.
6
Ladle the custard into individual serving mugs or ramekins. Allow to cool at room temperature before refrigerating. Chill for at least 1 1/2 hours until set.
7
Serve the custard cold, optionally topped with whipped cream for an added touch of richness.
Nutrition Information
3g
Fat
30g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Blackout Custard?
It is a luxurious, rich chocolate dessert that balances creamy textures with a sophisticated flavor profile, inspired by nostalgic chocolate puddings but made with wholesome ingredients.
Is this chocolate custard low in fat?
Yes, it is designed to be lower in fat than store-bought versions by using low-fat milk and having only 3 grams of fat per serving.
How many calories are in one serving of this custard?
Each serving contains approximately 200 calories.
What type of milk is recommended for this recipe?
The recipe specifically calls for 3 cups of low-fat milk.
Can I substitute cornstarch with something else?
Yes, you can use 5 tablespoons of arrowroot as an alternative to 4 tablespoons of cornstarch.
How many eggs are required for the custard?
You will need one whole egg and one additional egg yolk.
What kind of cocoa powder should I use?
Dutch-processed cocoa powder is preferred for this recipe to achieve the best flavor.
What types of chocolate are included in the ingredients?
The recipe uses a combination of 3 ounces of unsweetened chocolate and 4 ounces of semisweet or bittersweet chocolate.
How should the chocolate be prepared before adding it?
The chocolate should be cut into small pieces to ensure it melts smoothly into the custard.
Is there alcohol in this recipe?
One tablespoon of brandy or Grand Marnier is optional for an added hint of flavor.
What is the first step in making the custard?
Combine 1/2 cup of the low-fat milk with the cornstarch in a small bowl and whisk until smooth.
How do I temper the eggs in this recipe?
Gradually pour about half of the boiling hot milk into the egg and cornstarch mixture while whisking constantly.
How long does the pudding need to cook to thicken?
After tempering, cook the mixture on low heat for about 5 minutes until it reaches a yogurt-like consistency.
When should I add the vanilla extract?
Add the vanilla extract after removing the saucepan from the heat, along with the chopped chocolate.
How should the custard be cooled?
Ladle the custard into individual ramekins, let them cool at room temperature, and then refrigerate.
How long does the custard need to chill?
The custard should be chilled in the refrigerator for at least 1 1/2 hours until it is set.
What is the best way to serve this dessert?
Serve the custard cold, optionally topped with a dollop of whipped cream.
How much sugar is in the recipe?
The recipe calls for 1/2 cup plus 2 tablespoons of sugar.
What are the nutritional values for carbohydrates and protein?
One serving contains 30 grams of carbohydrates and 4 grams of protein.
Is this recipe considered a dessert?
Yes, it is tagged under categories like dessert, chocolate pudding, and custard.
Can I use bittersweet chocolate instead of semisweet?
Yes, you can use either 4 ounces of semisweet or bittersweet chocolate depending on your preference.
What is the total number of ingredients needed?
There are 11 ingredients in total, including optional items like alcohol and whipped cream.
Does the recipe use arrowroot?
The recipe allows for the use of either cornstarch or arrowroot as a thickening agent.
Is the custard served warm or cold?
The instructions specify that the custard should be served cold.
What containers are recommended for serving?
Individual serving mugs or ramekins are ideal for this custard.
What provides the 'blackout' chocolate intensity?
The combination of Dutch-processed cocoa powder, unsweetened chocolate, and semisweet chocolate creates the deep flavor.
Is whipped cream required?
No, whipped cream is an optional topping for added richness.
What happens if I don't whisk constantly while cooking?
Constant whisking is necessary to prevent the eggs from curdling and to ensure the pudding thickens smoothly.
Can I skip the alcohol if I prefer?
Yes, the brandy or Grand Marnier is entirely optional.
What is the target consistency before refrigeration?
The mixture should be whisked until it is silky smooth and has a consistency similar to yogurt before being ladled into ramekins.