Chocolate Custard Cups

5 from 1 vote

Rich and chocolatey, these chocolate custard cups are a decadent dessert. Sweeten to taste and feel free to vary the flavors using extracts or oils. A bit of whipped cream and some candied nuts or fresh berries would make for a beautiful presentation.

Course Dessert

Cuisine American

Keyword Chocolate, dairy-free, dessert, easy, nightshade-free, no-cook, nut-free, vegetarian

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 364kcal

Author Jenny Ross

Ingredients

2 ounces unsweetened chocolate
1/4 cup monk fruit powdered (or other sweetener), more or less to taste
pinch salt
2 teaspoons vanilla extract or 1 teaspoon vanilla and 1/2-1 teaspoon extract flavor of choice such as mint, orange, raspberry, pistachio, hazelnut, almond, coffee, etc.
4 eggs
1 cup butter unsalted (or butter flavored coconut oil if dairy-free)

Get Recipe Ingredients

Instructions

Add the eggs, chocolate, salt, extract, and sweetener to a high powered blender and process until the chocolate is well chopped. Start with a little bit of sweetner, blend, and add more as you go, to taste.
Melt the butter or coconut oil in a small pot on the stovetop or in the microwave until completely smooth and steaming hot.
With the blender running, pour the melted butter into the egg mixture. This will melt the chocolate and cook the eggs, forming a smooth chocolate custard. Taste and adjust with more sweetener, if needed.
Separate into individual serving dishes and serve right away or chill with plastic wrap pressed directly onto the surface of the chocolate to prevent a skin from forming and to prevent the chocolate from absorbing flavors from the refrigerator.

Notes

This gets rather firm in the refrigerator. If you like a softer texture, take it out of the refrigerator and let it come to room temperature before serving. Alternatively, you can use half butter and half cream (or half coconut oil and half coconut cream), which will produce a softer texture when chilled.

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