Natilla de Chocolate
Natilla de Chocolate is a velvety, rich chocolate custard offering a perfect blend of sweetness and creamy texture, ideal for a luxurious dessert experience.
Equipment
- Saucepan
- Mixing bowl
- Whisk
- Serving containers
Ingredients
- 500 ml Milk
- 200 g Chocolate for desserts
- 2 Eggs (size M)
- 35 g Cornstarch
- Crispy almonds (optional, for garnish)
Instructions
- Chop the chocolate and gently melt it in a saucepan with the milk over low heat.
- In a separate bowl, whisk together the eggs with a glass of milk until fully integrated.
- Once the chocolate is melted into the milk, add the egg mixture, continuously whisking to avoid lumps.
- Cook for about 5 minutes until the mixture thickens, being careful not to overheat.
- Pour the mixture into serving containers and refrigerate for a couple of hours.
- Garnish with crispy almonds before serving.
Video
Notes
- Chocolate Quality Matters:The type of chocolate used significantly impacts the flavor. For a richer, more intense chocolate taste, use a high-quality dark chocolate bar. For a sweeter, milder flavor, milk chocolate is a good option.
- Consistency Check:The natilla should coat the back of a spoon but still be pourable. Avoid overcooking, as it will thicken more upon cooling. If it's too thick, it can be thinned with a little extra milk.
- Flavor Variations: Feel free to add a teaspoon of vanilla extract, a pinch of cinnamon, or even a splash of your favorite liqueur for an extra layer of flavor.
- Egg Temperament: To prevent the eggs from curdling when added to the hot chocolate mixture, temper them by gradually adding a small amount of the hot mix to the eggs, whisking constantly, before incorporating everything back into the pot.