Ingredients
- •2 cups heavy cream
- •6 oz dark chocolate (70% cacao), finely chopped
- •5 large egg yolks
- •¼ cup granulated sugar
- •2 tbsp unsweetened cocoa powder
- •1 tsp vanilla extract
- •Pinch of salt
- •Whipped cream for serving
- •Dark chocolate shavings for garnish
- •Flaky sea salt for finishing
Instructions
Place finely chopped dark chocolate in a heatproof bowl and set aside
Heat heavy cream in a saucepan over medium heat until steaming (not boiling)
Pour hot cream over chopped chocolate
Let sit for 2 min, then whisk until completely smooth
In a separate bowl, whisk egg yolks, sugar, cocoa powder, and salt until well combined
Slowly pour warm chocolate cream into egg mixture while whisking constantly
Whisk in vanilla extract
Strain custard through fine-mesh sieve into a large measuring cup
This ensures silky-smooth texture with no lumps
Skim off any foam or bubbles from surface
Pour custard into six 4-oz mason jars or ramekins, filling to 3/4 full
Finger-tighten lids on jars (or cover ramekins with plastic wrap)
Preheat sous vide water bath to 176°F (80°C)
Carefully place jars in water bath, ensuring they're fully submerged
Cook for 1 h until custard is just set with slight wobble in center
Remove jars from water bath and let cool at room temperature for 30 min
Refrigerate uncovered for at least 4 h or overnight
The custard will firm up as it chills
Just before serving, let sit at room temperature for 10 min
Top each pot with a generous dollop of whipped cream
Use vegetable peeler to create chocolate shavings
Garnish with chocolate shavings and a tiny pinch of flaky sea salt
Serve immediately
Notes
- •Use quality dark chocolate (70% cacao) for the best flavor
- •The custard should have a gentle wobble when done, not be completely firm
- •Can be made up to 3 days ahead - keep refrigerated
- •The salt garnish enhances the chocolate flavor beautifully