Mini Chocolate Custard With Cocoa Bean Crumble

Name: Mini Chocolate Custard With Cocoa Bean Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/16 cups dark chocolate; heavy cream 3 dl.; milk 2 dl.; 1 cup powdered sugar; 6 eggs; 1 3/8 tablespoons butter; 4 beans toasted cocoa; 3/4 cup flour; 3 5/16 tablespoons brown sugar; 3 3/4 tablespoons cocoa bittersweet, powdered; 2 13/16 tablespoons butter; fleur de sel

Servings: persons

1 3/16 cups dark chocolate
heavy cream 3 dl.
milk 2 dl.
1 cup powdered sugar
6 eggs
1 3/8 tablespoons butter
4 beans toasted cocoa
3/4 cup flour
3 5/16 tablespoons brown sugar
3 3/4 tablespoons cocoa bittersweet, powdered
2 13/16 tablespoons butter
fleur de sel

1
Place the heavy cream and the milk in a medium saucepan, heat to a boil, add the chopped chocolate, remove the saucepan from the heat and stir.
2
Allow the cream to cool and distribute it in the individual serving bowls and refrigerate the cream to thicken it. At this point, you may serve the custard on its own, sprinkled with some bittersweet cocoa.
3
Preheat the oven to 160C.
4
Butter 6-1/2 cup molds and coat with some powdered sugar.
5
Beat the eggs with the remaining powdered sugar for 5 minutes until foamy, slowly incorporate this mixture to the chocolate and stir.
6
Place the cream into the molds and bake in a double boiler for 45 minutes.
7
Remove the molds from the double boiler and allow the custard to cool.
8
In the meantime, crush the cocoa beans with a meat pounder.
9
Use the tips of your fingers to combine the flour with the brown sugar and the butter into an oatmeal consistency.
10
Add a pinch of fleur de sel and the crushed cocoa beans.
11
Sprinkle the crumble onto a wax paper-lined baking sheet.
12
Bake the crumble at 180 C for 15 minutes and let it cool.
13
Turn the custard out onto a serving dish and top with the crumble. You can also put the crumble directly onto the custard in the serving bowl, use a dessert torch to create a crust effect, and serve it with a sprinkling of cocoa.

1214

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/16 cups dark chocolate, heavy cream 3 dl., milk 2 dl., 1 cup powdered sugar, and more.

Yes, Mini Chocolate Custard With Cocoa Bean Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!