This decadent chocolate custard combines the lightness of a mousse with the creaminess of a pudding. For chocolate lovers, this delightful dessert is a must.

Yield: 8 servings

Serving size: 1 Ramikin

Ingredients:

  • 6 large eggs
  • 2 cups (476g) heavy whipping cream
  • 1 tsp. (1g) instant coffee powder
  • 2/3 cup (54g) unsweetened cocoa powder
  • 2/3 cup (128g) Allulose
  • pinch of salt

Directions:

  1. Preheat the oven to 325°F (163°C).
  2. Starting with the cocoa powder, place all the ingredients into a clean bowl.
  3.  Using an electric mixer, beat the ingredients until well combined, scraping down the sides as needed. Set aside for now.
  4. Place eight ramekins or oven-proof dessert cups into a deep lasagna pan or roasting pan. Make sure to space them evenly apart.
  5. Evenly distribute the custard mixture into the ramekins. To do this more easily and with less mess, first transfer the custard mixture into a large pitcher with a pouring spout, and then pour it from there into your ramekins.
  6. Add water to the inside of the roasting pan, around the custard cups. Be careful not to get any water into the custard. The water should come about 1/2 way up the sides of the ramekins.
  7. Place the entire pan with the water and custards into the center of the preheated oven.
  8. Bake for approximately 65-75 minutes, or until the custard has set.
  9. Place the entire pan onto a wire rack to cool for about 5 minutes, or until the ramekins are cool enough to handle. Carefully remove the ramekins of custard from the pan. Set them on a wire rack to cool for another 15-20 minutes.
  10. Place the custards into the refrigerator to chill.
  11. Once the custards are completely chilled, cover them with plastic wrap.
  12. Serve as is, or add a few berries, chopped nuts, or a dollop of whipped cream on top. Enjoy!

Nutritional Information Per Serving

Calories 270 * Total Fat 26g * Total Carbs 6g * Protein 8g

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