Dark Chocolate Custard with Fresh Berries

Chocolate, what else must I say? This dairy-free and refined-sugar-free Dark Chocolate Custard with Fresh Berries pairs a classic combination. Deep and rich dark chocolate with tart, fresh raspberries. It’s rich, decadent, and so smooth. Dig in.

This recipe is not your average custard. If you’re used to eating single-serve pudding cups, get ready to experience the sophisticated and elevated version of that! Forget that childhood favorite. Nostalgia is nice, but it has nothing on this deliciousness.

The first time I tried making my own custard, I was nervous. I wanted a smooth and creamy dessert but was afraid I would end up with scrambled eggs! Please don’t feel intimidated! I will take you through it. As long as you keep whisking and keep an eye on the temp, you won’t fail! Just keep on whisking.

What are you waiting for?! Let’s get cooking!

Here’s what you’ll need:

½ cup oat milk
4 large eggs
¼ cup maple syrup, honey or granulated sweetener will work too!
1 tsp ground espresso
½ cup dark chocolate chips

Directions:

1. Prepare custard by setting up a double boiler on medium-high heat. Fill the bottom half with water just below touching the second half.
   1. Note: I’ve also tested this recipe with a small pot as well and had success. Just be careful to whisk continuously to avoid scrambled eggs.
2. Whisk eggs until slightly foamy. Add oat milk, eggs, espresso, and maple syrup to double boiler and heat to 160F, whisking continuously to avoid a scrambled-egg mess.
3. Once custard reaches 160F, remove from heat and pour mixture over chocolate chips, stirring and folding until melted and smooth.
4. Distribute into serving bowls and chill until set, at least 2 hours.
5. Top with fresh berries and enjoy!

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Dark Chocolate Custard with Fresh Berries

Chocolate, what else must we say? This dairy-free Chocolate Custard pairs perfectly with tart, fresh raspberries. It's rich, decadent and so smooth. Dig in.

Author: Maddie Augustin

Ingredients

• ½ cup oat milk
• 4 large eggs
• ¼ cup maple syrup honey or granulated sweetener will work too!
• 1 tsp ground espresso
• ½ cup dark chocolate chips

Instructions

1. Prepare custard by setting up a double boiler over medium high heat. Fill the bottom half with water just below touching the second half.

2. Whisk eggs until slightly foamy. Add oat milk, eggs, espresso, and maple syrup to double boiler and heat to 160F, whisking continuously to avoid a scrambled-egg mess.
3. Once custard reaches 160F, remove from heat and pour mixture over chocolate chips, stirring and folding until melted and smooth.
4. Distribute into serving bowls and chill until set, at least 2 hours.
5. Top with fresh berries and enjoy!