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Recipe: Sous Vide Chocolate Custard

February 18, 2022

Recipe: Sous Vide Chocolate Custard

Check out this chocolate custard recipe from Chef Aaron, inspired by his new sous vide machine. This custard highlights Intrigue Sipping Chocolate, made right on the stone mill in the shop. Its rich and intense flavor profile is welcomed by the creaminess of the custard.


  • 6 eggs
  • 1c milk (or oat milk)
  • 8oz Intrigue sipping chocolate
  • 1/8t salt
  • Splash of Vanilla
  • 6T brown sugar
  • 2T olive oil

  1. Add milk to a small saucepan. Heat gently until steaming hot (right before simmer). Turn off the stove and stir in the sipping chocolate, whisking until melted and smooth. By this point it should be just warm to the touch.
  2. Add all ingredients to a blender and pulse until smooth.
  3. Carefully pour liquid into 8 oz mason jars, just up to the collar.
  4. Screw on the lids until just finger tight. (Do no overly tighten your lids; air needs to escape from the jars during the cooking process)
  5. Turn on your circulator and set it to 180 degrees Fahrenheit.
  6. Once your sous vide basin has come up to temp, carefully submerge your custard jars in the hot water, and set a timer for 60minutes.
  7. When the timer goes off, turn off your circulator and remove jars with tongs.
  8. Let cool for an hour on your kitchen counter.
  9. Place in fridge to store your custard
Serve chilled, maybe with a little chocolate sauce or a dollop of whipped cream, some sliced strawberries, or a mango fruit spread.

TIP: If you want this to go from “delectably dense” to “total cheesecake”, add 2 scoops of goat milk powder to the blender!

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