Prep 20 mins
Cook 6 hrs
How to end a heavy meal on a sweet note? Try velvety chocolate custard. The cook time given is chill time.
- 2 cups whipping cream
- 3 ounces milk chocolate, chopped
- 6 tablespoons sugar
- 4 egg yolks
- 1 teaspoon vanilla
- 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, chopped
- In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and 3 tablespoons of the sugar.
- Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens (If chocolate flecks remain, use a wire whisk to beat mixture until smooth).
- In a medium bowl, beat 2 of the egg yolks with a wire whisk.
- Gradually stir all of the hot mixture into the beaten egg yolks; stir in 1/2 teaspoon of the vanilla. If using glass serving containers, cool slightly.
- Divide chocolate mixture evenly among 8 small glasses, dishes, pot de cr�me cups, or ramekins.
- Cover and refrigerate for 2 hours.*
- Make the second layer of dessert using the same method with the remaining 1 cup whipping cream, the dark chocolate, the remaining 3 tablespoons sugar, the remaining 2 egg yolks, and the remaining 1/2 teaspoon vanilla.
- Divide dark chocolate mixture among chilled glasses.
- Cover and refrigerate about 4 hours or until firm.
- To have the darker layer on the bottom, make the layer from Step 3 first and follow with the layer in steps 1 and 2.
This is a nice ending to a summer meal. It was chocolatey, but over the top. The light chocolate layer took longer than the darker chocolate layer to set up, but it was worth the wait. Made for Photo Tag.
Easy to make and a very tasty dessert. I've made this twice, with better results the second time (the first time the dark layer was thick, almost solid, while the light layer never quite solidified), but the flavour was fantastic in both cases! I will keep making this again and again!