Thursday, December 8, 2011

Chocolate Custard with Raspberry and Dark Chocolate Center


All the fanciness are to represent how special Christmas is! This recipe is not only amazing because of its flavor but also because of its texture and appearance. The gold raspberry on top sets the Christmas theme to the dessert and the fact that it's covered with cocoa powder makes it a mystery, you can't tell its texture until you spoon in and after you do, oh well...what an amazing surprise: a dark chocolate custard center with a raspberry. 
Just like any other custard, this one is slowly baked in a bain marie (water bath) and most of its creaminess comes from the condensed milk instead of using the most usual "milk and sugar" combination. The dark chocolate custard on the inside is basically  a truffle involving a raspberry  and the only way to describe this whole dessert is the word perfection.
Christmas is time to spend even more time in the kitchen making all kinds of deliciousness for the beloved ones and even people who doesn't really cook on a regular day basis, end up attempting some yummy recipe to contribute with the traditions of the holiday.
My only wish on this Christmas is that all of you get very inspired by the festivities and continue cooking all year long, proving that the culinary world is reachable and everybody can contribute for a more fair, slow and pleasant way of eating.






Ingredients:
dark chocolate center (truffle):
120g dark chocolate - at least 60% cacao
6 tbsp heavy cream
9 raspberries (it depends on how many custards you are making)
custard:
butter for the pan
1 can condensed milk (save the can to measure the next ingredients)
1/2 can heavy cream
1/2 can whole milk
3 tbsp unsweetened cocoa powder plus for dusting (I used Valrhona)
2 large eggs
for the raspberry garnish:
Raspberries
edible gold glitter dissolved in a tsp of vanilla extract
or gold spray

Utensils: individual tin molds or ramekins, little brush to painting the raspberries.



Merry merry merry Christmas ;)


69 comments:

  1. perfect ones :) and music You added to this video - makes me feel like dancing :D keep cooking!

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  2. What an funny/beautiful/fun video and the recipe looks divine! On a different note, I wish you would do a post on how you style/cut your hair because I love it!

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  3. Fantastic! I love raspberries in chocolate :D

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  4. It looks so delicious! I love the way ou describe food (I certainly got the "creaminess" of these beauties haha).

    Thanks for your amazingly happy videos.

    Hugs from Spain.

    The apple of my eye.

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  5. So elegant looking. And that hidden center is such a great surprise to find.

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  6. I just watched three of your videos back to back and I'm convinced you're the best thing that happened to food blogging in a long time. You're awesome! :)

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  7. What a great recipe especially for someone like me that's a chocoholic. Most of all though I loved your video demo on making these cute little truffle cakes. Very fun!

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  8. i love you and your video so much...! so informative and so fun! you're so funny, you really make me smile :D I can't wait to make this...!!! Merry Christmas..!!

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  9. Love raspberries with chocolate :) Perfection :)

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  10. Oh my God ! This is a divine combination! Bravo!!!!

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  11. Where to start? Great blog, well made videos, love your sense of humor and choice of recipes. I just made this chocolate custard and loved it. It reminded my wife and I of "brigadeirão" from Brazil. Obviously this one was 100 times better. Thanks again for sharing the recipe and please keep up the great work!

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  12. i'm also curious, what's the song that you used on the video? i love it..! and fancy gold spoon.. :D

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  13. Oh this is absolutely stunning and you are beyond charming (as always)!

    Thank you for sharing this recipe (your own creation) with us. It looks too gorgeous not to try!

    Merry Christmas!!! :)

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  14. So beautiful!!! I need to try to make this soon!

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  15. looks great and I think they are delicious!
    PS: i love your video recipe,you are a wondeful person ! xoxo

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  16. looks great and I think they are delicious!
    PS: i love your video recipe,you are a wondeful person ! xoxo

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  17. looks great and I think they are delicious!
    PS: i love your video recipe,you are a wondeful person ! xoxo

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  18. Are you brazillian? I am, and I love all brazillians song that play in all recipes! And you love condensad milk, do you? In Brazil this kind of milk is very popular! We used this in almost sugar recipe, cakes, pies and of course in our famous "brigaddeiros" http://www.youtube.com/watch?v=XHOtPxJ9rdc
    kisses!!
    Monica

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  19. It is amazing! Do you use sweetened condensed milk or unsweetened? I don't have these tin moulds, do you think a silicone muffin mould would also do?

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  20. Amei a receita! Este creme de cacau deve ser uma delicia, e depois o efeito surpresa de uma trufa de chocolate preto e framboesa! nhamiii! ;) Receita que fez babar os jurados do Masterchef! eheh

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  21. Muito boa a receita, mas gostaria de saber se da para trocar as framboesas por outra fruta.
    obrigado XD

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  22. Oi Juliano,
    Da sim, pode sim, uva, morango ( o problema é que solta muita agua) e pode inclusive deixar a a trufa sem fruta ;)

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  23. Raiza, parabéns pelo seu trabalho incrível! Seus vídeos são maravilhosos, e suas receitas mais maravilhosas ainda! =)
    Estou louca pra fazer essa receita, mas gostaria de saber o que é esse "heavy cream", é creme de leite?
    Bjs.

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  24. @ Cibele: Sim, é o creme de leite fresco ;)

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  25. Raiza, bom dia! Adorei esta receita... já é a 3a. vez que tento fazer o macaron.. da 1a. vez que fiz, tudo ficou perfeito... a massa, o merengue... qdo foi para o forno, ele começou a fazer o pezinho... porém... quase no fim ele enrugou TODO!!! Murchou mesmo.. kkk ficou tipo um brownie... aí pensei q fosse o forno... fiz a 2a. tentativa colocando corante em gel... não enrugou nada, fez pezinho, cresceu.. mas no fim afundou um pouco em cima.. mas lisinho lisinho... da 3a. fui de novo pra receita com cacau em pó... e novamente enrugou!!! Sabe o que pode ser? Será que é o cacau??? Bjsss

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  26. Oi, queria saber qual e a temperatura do forno, pois nao ouvi direito no video, obrigada!

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  27. Olá, adorei seus vídeos e suas receitas. Parabéns!!! Gostaria de saber como foi cozido em banho maria, no forno ou na boca do fogão. Parabéns e tudo de melhor pra você, que continue transmitindo esta alegria e simpatia. Beijos.

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  28. @Cacarecos e gulodices : Foi assado no forno 180C ;)

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    1. Obrigada pelo retorno linda! Tentei fazer mais acho que deixei tempo demais no forno, ficou meio durinho!!!rs Quanto tempo no forno? Obrigadinha miss simpatia, e se cuida viu?

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  29. Oi Raiza!

    Eu quero fazer essa receita para esse Natal e já estou ansiosa! =)

    Você pode me tirar uma dúvida? O "heavy cream" que você se refere é o creme de leite que tem no Brasil em caixinha ou lata? Ou é aquele leite que se você misturar com batedeira vira uma espécie de chantilly? Eu fiquei na dúvida porque moro na Irlanda e existem as duas versões.

    Ah, você tem algum vídeo com tutorial de como você fez aquela obra de arte com açúcar no programa Masterchef?

    Super obrigada por dividir conosco essas delícias!

    Beijo, beijo!

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    Replies
    1. Oi Daiane, o creme de leite é fresco, aquele que vira chantily mesmo ;)

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  30. Where to start? Great blog, well made videos, love your sense of humor and choice of recipes. I just made this chocolate custard and loved it. It reminded my wife and I of "brigadeirão" from Brazil. Obviously this one was 100 times better. Thanks again for sharing the recipe and please keep up the great work!

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    1. Thank you, happy to hear that. Yes, it really is similar and just as delicious.hahaha

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  31. I loveeeee this recipe!!!!!!
    Thank you so much for uploading such a lovely video ; )
    But I would like to ask if I need to preheat the oven before baking them and at what degree should I bake them with?
    Moreover, how many grams are there in one can of condensed milk?
    Thank you very much and I am definitely trying this out in Christmas<333

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    1. Hi Elenor,
      The oven has to be preheated at 350F. A condensed milk can is about 395g ;)

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    2. if is degee is how much ??

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  32. I love all of your recipes, but this here impressed me from the beginnig, because i know that the jury of masterchef loved this too :D wasn't it a great feeling?
    so for me, i want to try this chocolate custard too, but here in my country, i can hardly find condensed milk in cans - we only have c. milk in tubes. so strange. I would like to know how much grams there are in a can you used, so i can simply eyeball it with a cup or something. please tell me :D

    super sweet-chocolate greetings from europe :)

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    1. I'm sorry, I didn't read Elenors comment & your answer.
      But once more: thank you for this wonderful recipe, can't wait to try it out. <3
      I hope you'll keep up with the good work and continue making beautiful posts and lovely videos. Have a great december and smowy white christmas '12!

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  33. hi Raiza I am Loubna from Morocco and i love your recipes !!!
    can you please give me the ingredient in the international units of measurement?!
    and happy chrismas !!

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  34. Hii there :) It's Geetika - I just loveee your videos and your recipes,
    For this one I wanted to ask if you could tell me the actual size of your tin molds and of your little cake boards ?
    Thank you :)

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  35. And if I can't get raspberries, can I substitute them with something else?

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  36. This comment has been removed by the author.

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  37. Hello, amazing dessert!! I want to try it for my family in Christmas Eve...
    Can you tell me how many custard can you do with the ingrendients that you show in the post?

    muito obrigado!!

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    1. i would like to know that too for the same reason! :) thanks!

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  38. hey, I just tried out this recipe for xmas tomorrow :D but when trying to cover the rasperry in the chocolate the chocolate refused to set like yours did.. :(

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  39. Can i use fresh cream or sour cream instead of heavy cream

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    Replies
    1. Fresh cream YES, sour cream NO NO . ;)

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  40. Thank you for sharing this amazing recipe! I'd like to ask if I can use frozen raspberry as we don't hv fresh ones in my country.

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  41. Hello! I really ove you enthusiasm.

    I'm living in Japan and i cant find rasberries here. Can i replace it with kiwi? Is it going to taste weird?

    Thank you so much! =D

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  42. This comment has been removed by the author.

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  43. Dear Raiza,
    I love you,your Yorkie, and of course your recipes. Can't wait to make these creamiest chocolate custard! Thank you so much for sharing~~~

    Andria in California

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  44. Raiza, where did you get those little tin molds? :) <3

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  45. Hey great blog but I just want to know how big the condensed milk can is?

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  46. Hi Razia,
    I loved the styling you've done on these custards and god your pics look fab! Thanks for sharing your talent with us. I tried these and they turned out quite good. Only thing was my chocolate truffle melted and spread into the custard and made a little mess...We don't get raspberries in India so I just made the truffles. Does the raspberry play any role in holding the truffle together? Won't the truffles melt when you bake them? I really want to get perfect ones like yours..Please help!!!!!
    Thanks,
    Subha

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  47. Hello sweet Raiza!! i 've got 2 questions for you! :)
    how many portions does this recipe make?
    and after i make it, do i have to keep it in the fridge? is it ok if i make it 1-2 days before i serve it or is it better on the same day?
    thank you so much!

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  48. helo, what can i use instead of condensed milk,

    greetings from Slovenia :)

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  49. Hi!

    I tried this recipe 2 days ago and I'm quite unhappy with the results because it didn't turn out anything like yours :( I used ramekins instead of your metal moulds. My custard had way too much air bubbles in it and thus had a really weird texture, plus my custard tasted too much of condensed milk and not chocolate.

    Moreover, my truffle centre melted so badly and it seems like baking it for 1 hour is too much as my custards seemed overcooked, especially on the top.

    Can I ask if I used ramekins, is the baking time the same? And, how do i prevent so much air bubbles trapped inside the custard after blending it? (I did let it stand on the table top for quite long like you did).

    Thank you very much!

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  50. I became your fan!!! everything you cook looks delicious!! I'm really inspire to bake now, and trust me I DON'T BAKE OR COOK EVER!

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  51. Very fun to watch this... I have learned much. With a bit of tweaking, (As I don't have the quality of chocolate yet, nor the sizes you have), it came out amazing. Have ordered the finer chocolates and cannot wait to give samples to my friends. It's not Christmas... but who cares?!! I will enjoy these throughout the year (Hopefully I can keep the pounds off :o)

    P.S. Love the tip on shaking them to hear when they are loose enough to release.

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  52. Hello! I'm from Spain, yesterday I watched Masterchef and I saw your plate in the audition program and I loved your dessert and the thing that you made with candy, this kind of round sculpture with the raspberry inside. Please, I need to know hoy you did it because it is beautiful and I would like to try. I don't know what other plates did you cooked in the program, because I've only saw the auditions, hope there were a lot. Greetings!

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  53. I love this!!!!!! You're so talented and pretty! I want to make these and bring to a party. Is it ok if I put these custards in my car for about 3 hours?

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  54. Hey raiza, I was going to make this but wen I tried to watch your video, it said that it got shut down because music or something :c can PLEASE PLEASE PLEASE reupload???? Pleaase~~ :c

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  55. Is there difference in the ingridients in every country? Mine turned out nothing like yours:((( very disapointed :(

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