Double Chocolate Custard


A few years ago, Food & Wine Magazine included this recipe in a piece called “30 Best Fast Recipes Ever” … (it) has everything one could ask for in a chocolate pudding-an intense flavor and a silky texture that’s still firm enough to stand a spoon in.” This is a dense, chocolate purist’s delight and a perfect pairing for our 2013 REININGER Mr. Owl’s Red. 

We recommend using a dark chocolate bars– 71/72 % cocoa – but semi-sweet is fine too. Just be sure and use top quality cocoa powder and chocolate. 

Serves 6


2 ¼ cups whole milk
½ cup sugar
Pinch of salt
2 Tbsp. cornstarch
3 Tbsp. unsweetened cocoa powder
1 large egg
2 large egg yolks
6 oz. bittersweet or semisweet chocolate (use bars), finely chopped**
2 Tbsp. unsalted butter, cut into pieces
1 Tsp. vanilla extract
Lightly whipped cream, and a few fresh raspberries for garnish


  1. In a medium saucepan, combine 2 cups of the milk with ¼ cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.
  2. In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining ¼ cup of sugar until blended. Add the remaining ¼ cup of milk and whisk until smooth.
  3. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
  4. In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, the scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
  5. Pour the pudding into a medium heat-proof bowl. Add the chopped chocolate, butter and vanilla and whisk until fully incorporated and smooth. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. Serve with lightly whipped cream and a raspberry garnish.

Make ahead: The pudding can be covered with plastic wrap and refrigerated for up to 4 days.

** Use Bar Chocolate (not chips – too waxy.)

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