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For a stimulating sweet, nothing beats chocolate. A study found that people are more turned on by the sensation of dark chocolate melting in their mouths than by kissing. The reason: it’s rich in phenylethylamine, a “love chemical” that releases feel-good endorphins. For best results, Kilham suggests using “the highest cocoa-solid content you can consume—preferably above 70 percent.”
1. Preheat oven to 300°F. Place 6 1/2-cup ramekins in large roasting pan.
2. Whisk together egg, egg yolk, and sugar in large bowl. Set aside.
3. Bring evaporated milk and milk to a boil in medium saucepan. Remove from heat, and stir in chocolate. Return to heat, and simmer 1 minute, or until chocolate is melted, whisking constantly.
4. Whisk 1/2 cup chocolate mixture into egg mixture. Add remaining chocolate mixture to egg mixture in steady stream, whisking constantly. Stir in vanilla, nutmeg, and salt.
5. Pour 1/3 cup custard into each custard cup. Place roasting pan in oven, and fill half full with boiling water. Bake 25 to 30 minutes, or until custards are set. Remove custard cups from water bath with tongs, cool, then chill. Serve garnished with whipped cream and sprinkling of ground nutmeg, if using.
- Serving Size Serves 6
- Calories 111
- Carbohydrate Content 13 g
- Cholesterol Content 75 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 3 g
- Sodium Content 72 mg
- Sugar Content 11 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g