Happy National Chocolate Custard Day

Happy National Chocolate Custard Day
Happy National Chocolate Custard Day
Happy National Chocolate Custard Day

Sous vide is really known for meat - as well it should be! If you haven’t experienced a sous vide steak yet, you’re not living.

But did you know you can produce incredible desserts with sous vide, too? The best desserts to try with sous vide are the ones that are tricky to get just right.

In celebration of National Chocolate Custard Day (it’s a thing!), we’re teaching you how to make sous vide chocolate custard! This custard is silky smooth and as decadent as it sounds. For the ultimate dessert, make sure to serve it with plenty of whipped cream and fresh raspberries.

As good as this dessert is for date night at home, sous vide desserts are perfect for feeding a crowd because they’re cooked in cute, perfect, little individual servings that make serving and cleanup so easy.

Make sure the chocolate you use is of relatively high quality - this will help ensure that your custard stays smooth, not gritty.


Sous Vide Chocolate Custard
Serves 5
Prep Time: 20 minutes
Cook Time: 90 minutes

1 cup (180 g) dark chocolate chips
2 cups (500 g) heavy whipping cream
7 egg yolks from large eggs
½ cup (100 g) granulated sugar
½ tsp (4 g) salt
Whipped cream (optional)
Fresh berries (optional)


Heat water bath to 115 degrees F (46 degrees C).

Add chocolate and heavy whipping cream to a disposable zipper top bag. Place in the water bath for 15 minutes to melt chocolate. Massage the bag every few minutes to blend the mixture.

Remove the bag of chocolate from the water and begin preheating the water bath to 165 degrees F (74 degrees C).

Add egg yolks to a large bowl. Add sugar and salt to the egg yolks and whisk together.

Cut the corner off of the bag with the melted chocolate. Squeeze chocolate into bowl with egg yolk mixture and whisk until completely incorporated. Pour the mixture into jars evenly between 5 half pint jars.

Carefully lower the jars into the bath and cook for 90 minutes.

Remove from water bath and let cool on the counter for 15 minutes.

Refrigerate for 6 hours up to overnight. 
Serve topped with whipped cream and berries if desired.