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Double-Deck Chocolate Custards

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“How to end a heavy meal on a sweet note? Try velvety chocolate custard. The cook time given is chill time.”
READY IN:
6hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and 3 tablespoons of the sugar.
  2. 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).
  3. In a medium bowl, beat 2 of the egg yolks with a wire whisk.
  4. 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.
  5. Divide chocolate mixture evenly among 8 small glasses, dishes, pot de cr�me cups, or ramekins.
  6. Cover and refrigerate for 2 hours.*
  7. 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.
  8. Divide dark chocolate mixture among chilled glasses.
  9. Cover and refrigerate about 4 hours or until firm.
  10. NOTE:.
  11. 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.

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