Easy Chocolate Custard Cups for Dessert Nights

When those post dinner cravings hit or you're looking to whip up a comforting treat for a cozy night in, chocolate custard cups are a no fuss, simple solution. These silky, rich cups of chocolatey indulgence come together with just a few ingredients, offering the perfect balance of sweetness, creaminess, and depth. Whether you're serving guests or treating yourself, this recipe is a dessert night essential that feels luxurious without demanding much effort. There's something timeless about custard. Its soft, velvety texture, the way it melts on your tongue, and the comfort it brings with every spoonful. Add chocolate to the mix, and it becomes irresistible. What makes them particularly delightful is how versatile and forgiving they are. You can use dark, milk, or even white chocolate, flavor them with coffee, orange zest, or vanilla, and top them off with everything from berries to sea salt. These custard cups are also a wonderful make ahead dessert. Just chill them in the fridge for a few hours or overnight, and they’ll be ready to serve without any last minute panic.

Ingredients:

• 2 cups full fat milk
• 2 tablespoons cocoa powder
• 1/2 cup semi-sweet or dark chocolate, chopped
• 1/4 cup sugar (adjust to taste)
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Optional toppings:
  • whipped cream
  • chocolate shavings
  • crushed nuts
  • fresh berries
  • sea salt flakes

Method:

1. In a saucepan, whisk together the cocoa powder, sugar, cornstarch, and salt. Slowly add the milk, whisking continuously to avoid lumps. For an extra silky texture, you can substitute part of the milk with heavy cream, or for a dairy free version, use almond or oat milk and dairy free chocolate. If you’re using a mix of milk and cream, add both now. Heat the mixture over medium flame, stirring constantly to prevent sticking or burning.
2. As the mixture heats, you’ll notice it starting to thicken, which usually takes about 5 minutes. Keep whisking gently but consistently. Once it reaches a pudding-like consistency that coats the back of a spoon, take the pan off the heat.
3. Immediately stir in the chopped chocolate and vanilla extract. The residual heat will melt the chocolate into the custard. Stir until the mixture is smooth, glossy, and uniform in color.
4. Divide the warm custard into small ramekins, bowls, espresso cups, or even shot glasses for a fancier presentation. If you’re planning to serve them chilled, press a piece of plastic wrap directly onto the surface of each custard to prevent a skin from forming.
5. The cups can be enjoyed warm, especially on chilly nights. But they’re also delicious when served cold after chilling in the fridge for 4 hours. The flavor deepens and the texture becomes dreamily creamy.
6. What makes this recipe so fun is how customizable it is. Here are a few flavor twists you can try:
   • Add a teaspoon of instant coffee granules along with the milk for a coffee chocolate duo.
   • Stir in a teaspoon of fresh orange zest with the vanilla for a citrusy note.
   • Add a pinch of cayenne pepper or chili flakes for a gentle heat that lingers.
   • Swap the vanilla for peppermint extract and garnish with fresh mint leaves.
7. How you serve your chocolate custard cups depends on the vibe you're going for. For something romantic or luxurious, top with a generous swirl of whipped cream, dark chocolate curls, and a few gold sprinkles. For a comforting night in, crushed walnuts and a dusting of cinnamon do the trick. You can also pair the custard with fresh fruits like strawberries, raspberries, or sliced bananas for a bright contrast. A sprinkle of flaky sea salt or a drizzle of caramel sauce adds gourmet flair with almost zero effort.
8. These custard cups store well in the refrigerator for up to 3 days. Just add toppings before serving so they stay fresh.

Tips:

• Since chocolate is the star of the show, choose one you love eating on its own. The better the chocolate, the richer your custard will taste.
• Don’t skip the cornstarch since it’s essential for thickening. If you leave it out, the custard won’t set properly.
• Strain if needed. If your custard ends up with any lumps, pour it through a fine mesh sieve before chilling to ensure that smooth, creamy texture.