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How to Make Chocolate Custard with Raspberry Dark Chocolate Center - Masterchef Recipe Video
|For the dark chocolate center (truffle):|
|Dark chocolate||120 Gram (At least 60% cacao)|
|Heavy cream||6 Tablespoon|
|For the custard:|
|Condensed milk||12 Ounce|
|Heavy cream||6 Ounce|
|Whole milk||6 Ounce|
|Unsweetened cocoa powder||4 Tablespoon (1 tablespoon for dusting)|
|For the raspberry garnish:|
|Edible gold glitter||1 Pinch|
|Vanilla extract/Alcohol||1 Teaspoon|
Calories 347 Calories from Fat 187
% Daily Value*
Total Fat 21 g32.6%
Saturated Fat 12.7 g63.6%
Trans Fat 0 g
Cholesterol 103.6 mg34.5%
Sodium 86.9 mg3.6%
Total Carbohydrates 36 g11.9%
Dietary Fiber 3.8 g15.2%
Sugars 28.7 g
Protein 8 g15.3%
Vitamin A 12.5% Vitamin C 6.3%
Calcium 17.2% Iron 13.1%
*Based on a 2000 Calorie diet
1. Preheat the oven to 325 degrees Fahrenheit.
2. In a small bowl, add the heavy cream to the chocolate and microwave for 20 seconds. Let it sit for 5 minutes for the chocolate to melt and then stir to incorporate.
3. Let the mix cool at room temperature until the hardens.
4. Grease your hands with a little butter so the chocolate mix doesn't stick too much. Take a ball of the chocolate mix and flatten out.
5. Place a raspberry inside and fold to coat it completely. Shape with your hands without crushing the fruit.
6. Place 3 tablespoons of the cocoa powder in a bowl and add the chocolate wrapped raspberry in the bowl and shake around to coat with the cocoa powder.
7. Repeat with all the raspberries, place in a container and freeze until it is ready to go in the custard.
8. Butter the tin molds and keep a baking tray ready that can accommodate all the tin molds.
9. In a blender, add the condensed milk, heavy cream, whole milk, unsweetened cocoa powder and eggs and blend together.
10. Fill a little less then 3/4 th of the buttered tin molds with the custard.
11. Let the mix sit for a couple of minutes.
12. Add water into the pan to fill halfway to the outside of the tin molds.
13, Drop the chocolate coated raspberries into the center of each tin mold. Using a spoon, add more of the custard over the top of the raspberries to coat it completely.
14. Pop into the oven for an hour. Remove from the oven and cool for 30-40 minutes.
15. Run a knife along the side of the tin molds and shake the mold to get the custard off the sides. Place upside down and give it a tap to remove the custard. Place onto a cardboard holder or the surface you want to keep it on.
16. Sprinkle with cocoa powder and plate.
17. For the raspberry garnish: In a small bowl, add a dash of the gold dusting powder to your extract or alcohol.
18. Using a brush, paint the raspberries carefully with the gold paint.
19. Add the gold coated raspberries over the custard.
20. Serve as a special Christmas dessert.