Ingredients:
- % Cocoa minimum), finely chopped
- % fat)
Instructions:
- Prepare the Raspberry-Rose Swirl: Combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat. Simmer until berries break down (about 8 minutes). Strain mixture through a fine-mesh sieve into a bowl, pressing solids to extract all liquid. Discard seeds/pulp. Stir in the rosewater. Let the resulting syrup cool completely.
- Prepare the Chocolate Base: Place chopped chocolate in a heatproof bowl. In a saucepan, heat heavy cream, whole milk, and salt until just steaming around the edges (do not boil). Pour hot cream mixture over the chocolate. Let stand for 5 minutes, then whisk gently until completely smooth and glossy. Set aside to cool slightly to lukewarm.
- Temper the Yolks: In a separate bowl, whisk the egg yolks and 1/4 cup sugar together until pale and slightly thickened. Slowly drizzle about one-third of the lukewarm chocolate mixture into the yolks while whisking constantly to temper the eggs gently.
- Combine: Pour the tempered yolk mixture back into the main bowl of chocolate and whisk in the vanilla extract until fully incorporated and smooth.
- Assemble and Bake: Preheat oven to 325°F (160°C). Place 4 standard 6-ounce ramekins inside a larger baking pan. Divide the custard base evenly among the ramekins. Drizzle about 1 teaspoon of the cooled raspberry swirl onto the top of each custard. Use a toothpick to gently swirl the raspberry into the chocolate.
- Create a Bain-Marie: Carefully pour boiling water into the baking pan until the water reaches halfway up the sides of the ramekins. Bake for 40–45 minutes. Custards are done when the edges are set but the centre still has a slight wobble.
- Chill: Carefully remove ramekins from the water bath. Cool to room temperature, then cover and chill in the refrigerator for a minimum of 4 hours, preferably overnight, before serving.