Chocolate Espresso Custard

When I gave myself the gift of summer, I hoped for adventure and I hoped for leisure. While adventure is on the horizon (I'm headed off to France in two weeks!), this week was spent catching up on a year's worth of much needed relaxation. I pulled a deck chair out into the sun, slathered on the sunscreen, and read my way through a couple good books. With a tall glass of ice water at my side, it felt very much like a dream.

I have been savoring these little moments, taking them in and bundling them up for a rainy day. When summer ends and the responsibilities start up once again, I'll take one of these memories out, smooth out the edges, and remember the feeling of the sun and the smell of the grass.

Custards are among the things I do not need to be reminded to savor. As a part of my own tradition, I use the smallest spoon in the drawer. Eating it slowly, one small bite at a time, letting the flavor linger. These custards are simple to prepare, an afterthought to create after dinner, but they can be enjoyed for several evenings after.

Chocolate and espresso go together effortlessly and it shows in this simple dessert. Perhaps this can be your own reminder to slow down and take in the moment with a little more awareness than before.

Chocolate Espresso Custard is a sweet, cool treat to enjoy any time of the year. While this version is dairy-free, utilizing coconut milk and coconut whipped cream, I have added substitutions to make it a bit more traditional. The smooth flavors of chocolate and espresso are both pronounced. When garnished with whipped cream, chocolate shavings, and chocolate covered espresso beans, this custard will disappear in no time.

One Year Ago: Rhubarb Ginger Bars and Nutty Rhubarb Oatmeal
Two Years Ago: Coconut Waffles, Dark Cherry Fruit-On-The-Bottom Yogurt, and Mocha Granola
Three Years Ago: Creamy Grape Salad, Cornmeal Parmesan & Poppy Seed Crackers, and Piña Colada Cupcakes
Four Years Ago: Chocolate Orange Miniature Cakes, Simple Rhubarb Jam, and Twix Cookies

Chocolate Espresso Custard

Yields 4-6 servings

14 ounces (400 grams) full-fat coconut milk (can also substitute half and half or whole milk)
1 tablespoon espresso powder
1/4 teaspoon salt
4 large egg yolks
4 ounces (113 grams) bittersweet or semi-sweet chocolate, chopped finely
1 teaspoon vanilla
Coconut Whipped Cream (or regular whipped cream), optional
Shaved chocolate, optional
Chocolate covered espresso beans, optional

In a large saucepan, whisk together the coconut milk, espresso powder, and salt. Bring to a simmer over medium to medium-high heat. Turn the heat down to low.

In a separate bowl, whisk together the egg yolks. Pour a small amount of the milk mixture into the eggs and stir quickly to prevent the eggs from cooking. Pour the egg mixture back into the saucepan and whisk everything together.

Turn the heat back up to medium and continue cooking, while stirring. Once the pudding thickens enough to thickly coat the back of a spoon, about 5-10 minutes or more, remove from heat.

Stir in the chopped chocolate until the pudding is smooth and completely melted. Stir in vanilla extract. Pour pudding evenly between serving dishes, cover, and place in the refrigerator to cool.

Just before serving, garnish with coconut whipped cream, chocolate shavings, and chocolate covered espresso beans.

Comments

[Jessica @ Sweet Menu]

Wow impressive! I just love your gorgeous photography and I bet it tastes divine!

[Samina | The Cupcake Confession]

Have a great time in France!!!!!!! :* These custard pots look DELISH!!!!! I loveee the chocolate espresso combination. <3

[Ellen]

These look so good! (btw, so did that chocolate banana bread recently! Loved the look of the sliced bananas on top).

I'm planning to go to France in the fall. Have an amazing time! Let us know any recommendations? :)

[EG]

Looks delicious! I'm going to have to make this. Yum!

[Pang]

i have an "open mouth" reaction every time I come to your blog!!!
your photos are exquisite, and the recipe is so wonderful. i love love love your post.
have a wonderful vacation :)

[Molly @ Toffee Bits and Chocolate Chips]

yum!!!!!!!!! Love the idea of coconut milk! This looks delicious!

[Cristina]

Thank you for the vicarious relaxation! These custards don't look too shabby either.

We leave for France on Thursday. If you'll be in Paris, make sure to stop into La Pâtisserie des Rêves (get anything), and also the La Grande Épicerie at Le Bon Marché. (While there, pick up some Christine Ferber jam. It's expensive, but worth every penny. They don't call her "the jam fairy" for nothing.) A hot chocolate at Angelina would also be nice. And crêpes at West Country Girl. Ok, I'll stop now, but feel free to email me for more!

[Laura]

this looks amazing!! and there's hardly any sugar in it, only the sweetness of the chocolate, that's awesome!
have a great time in France and be safe ;)

[Grace]

It has been a long day- a little reminder to relax and breathe was just what I needed to hear! .... and chocolate and coffee are always what I want to be eating, so it's no wonder that I enjoyed your post so much ;)

[Stina Sæm]

Chocolate Espresso Custard!! sounds delicious,and I bet it tastes divine.
And oh my.... I just love your gorgeous photography

[Katrina @ Warm Vanilla Sugar]

There's such a sweet spot when you hit the balance between relaxing and having leisure time! These custards would be perfect for both, actually! They take time to make, but booooy would they be satisfying at the end!

[dixya]

these look so freaking good. hope you have a wonderful time in France.

[Sudhakar]

They look lush.

[Maggie]

Love how you add a pinch of your own musings to every recipe. Thanks for your delicious, contemplative posts.