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4 Ingredients Make a Decadent Dessert

4 Ingredients Make a Decadent Dessert

December 17, 2012
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I love uncomplicated, straightforward recipes that just take superb ingredients and let them shine. Have you noticed all the cooking shows, magazine articles and cookbooks devoted to creating delicious dishes with five ingredients or less? Me too. That’s why this recipe for Decadent Chocolate Custard intrigued me. How could four simple ingredients be transformed into the most luxurious, silken chocolate dessert possible?

The French call these custards "pot de crème au chocolat" and serve them in tiny lidded cups, but any small ramekin or bowl will work. After all, it’s important to remember that it’s what’s inside that really counts. Unlike the French version of custard, this recipe is cooked on top of the stove instead of baking in a water bath, so it’s much faster and easier. Of course, my chocolate-obsessed daughter just wants to know how soon she can get one of these inside of her, so let’s get started…

Gather the cream, milk, eggs (only the yolks are needed) and a high quality semi-sweet chocolate. Seriously—spend a little more on the chocolate, since the flavor of this recipe rests wholly on this.

Chop 6 oz. of chocolate into small pieces and set aside.

Place 1 C. cream and 1/3 C. milk in a heavy 2-quart saucepan and cook over medium-high heat until mixture just comes to a boil (around 3 minutes).

Immediately remove from the heat and add the chocolate.

Whisk until melted and smooth.

Whisk four egg yolks in a large bowl until just mixed.

Gradually whisk the warm chocolate mixture into the beaten yolks. If you dump this in all at once you’ll get chocolate scrambled eggs, so be sure to drizzle slowly and stir, stir, stir.

Return this chocolate mixture back to the same sauce pan.

Cook over medium heat, stirring constantly, until the mixture thickens and just begins to bubble (around 8 minutes). Do not let it boil. You can see the stir marks "hold" when it’s ready.

Pour custard evenly between six (3 oz.) cups and cool completely before serving (ideally about an hour in the fridge, covered).

A tiny dollop of whipped cream and a few chocolate shavings on top is a nice touch, but not necessary. Bon appétit!

Let me know if you think these Decadent Chocolate Custards are "le meilleur dessert jamais" --best dessert ever—or if there’s anything else you’d like to comment on about this recipe or blog.

Come back in a few days when Becky will share another delicious holiday treat.

Emily is paid to write for the Land O’Lakes Recipe Buzz® Blog.

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If I want to triple this recipe should I do it in three different batches, or just triple the ingredients and cook it in one batch? I have done this with banana pudding from scratch custard and it was extremely runny. Thank you for your comments.

Posted December 11, 2014 by Jane
Test Kitchen Comment
From: cindy
It is much better to make this recipe three times than to triple the recipe and try and do it once. There are too many things that could vary and contribute to the recipe not turning out when you triple the recipe.
Posted December 22, 2014

Yum! Definitely going to be making this!

Posted December 19, 2012 by Rhonda
Test Kitchen Comment
From: Cindy
Excellent! This is an easy but special dessert!
Posted December 20, 2012