Chocolate Custard Delight

Ingredients

For the Biscuit Base

• 1 1/2 cups (150g) digestive biscuits or graham crackers, finely crushed
• 4 tbsp (56g) unsalted butter, melted
• 1 tbsp granulated sugar
• Pinch of fine sea salt

For the Chocolate Custard

• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream (36% milkfat)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (30g) unsweetened Dutch-process cocoa powder, sifted
• 3 tbsp (24g) cornstarch
• 4 large egg yolks, room temperature
• 4 oz (115g) bittersweet chocolate (60–70% cacao), finely chopped
• 2 tbsp (28g) unsalted butter, softened and cubed
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt

For the Topping & Garnish

• 1 cup (240ml) heavy whipping cream, cold
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Dark chocolate curls or shavings , for topping
• Fresh raspberries or mint leaves , optional garnish

Instructions

Step 1: Assemble the Base

1. In a medium bowl, combine the finely crushed digestive biscuits, melted butter, granulated sugar, and salt. Stir until the crumbs are uniformly moistened and resemble wet sand. Divide the mixture evenly among 6 dessert glasses or ramekins (about 2 tablespoons per glass). Press the crumbs firmly into the bottom using the back of a small spoon to form a solid layer. Place the glasses in the refrigerator to set while you prepare the custard.

Step 2: Whisk the Dry & Egg Mixture

1. In a medium heat-proof glass bowl, whisk together the granulated sugar, sifted cocoa powder, cornstarch, and salt until no lumps remain. Add the 4 egg yolks and 1/4 cup (60ml) of the cold whole milk. Whisk vigorously until the mixture forms a smooth, thick, paste-like consistency. Set aside.

Step 3: Scald the Milk Mixture

1. In a heavy-bottomed saucepan, combine the remaining 1 3/4 cups of whole milk and 1 cup of heavy cream. Set the saucepan over medium heat. Heat the liquid just until tiny bubbles begin to form around the edges of the pan and steam rises from the surface (around 180°F / 82°C ). Do not allow the mixture to boil.

Step 4: Temper the Eggs

1. To prevent the egg yolks from curdling, slowly pour about 1/2 cup of the hot milk mixture into the egg mixture in a slow, steady stream while whisking constantly with your other hand. Once blended, gradually add another 1/2 cup of hot milk while continuing to whisk vigorously.

Step 5: Cook and Thicken the Custard

1. Pour the tempered egg mixture back into the saucepan with the rest of the warm milk, whisking thoroughly to integrate. Set the saucepan over medium-low heat . Whisk continuously, making sure to scrape the sides and bottom of the pan so the custard doesn’t scorch.
2. Cook for 6 to 8 minutes . As the cornstarch activates and the eggs cook, the mixture will thicken substantially from a liquid into a glossy, pudding-like consistency. Look for large bubbles breaking through the surface (a gentle boil); once boiling starts, whisk constantly for 1 full minute to fully activate the cornstarch and neutralize starch enzymes.

Step 6: Finish with Chocolate and Butter

1. Remove the saucepan from the heat immediately. Add the chopped bittersweet chocolate, cubed softened butter, and vanilla extract. Let the mixture sit undisturbed for 1 minute to allow the residual heat to melt the chocolate. Whisk until completely smooth, glossy, and uniform in color.

Step 7: Strain and Chill

1. For an ultra-silky finish, pour the hot chocolate custard through a fine-mesh sieve set over a clean bowl or measuring pitcher. Carefully spoon the smooth custard over the chilled biscuit bases in your dessert glasses.
2. To prevent a skin from forming on top, press a piece of plastic wrap directly onto the surface of the warm custard in each glass. Place the glasses in the refrigerator for at least 4 hours (or overnight) until fully chilled and set.

Step 8: Whip the Cream and Serve

1. Just before serving, place the cold heavy whipping cream, powdered sugar, and vanilla extract into a chilled bowl. Beat with a hand mixer on medium-high speed until medium-soft peaks form (about 2 to 3 minutes).
2. Remove the plastic wrap from the chilled custards. Pipe or dollop generous clouds of fresh whipped cream over each glass. Garnish with dark chocolate curls, fresh raspberries, or a leaf of fresh mint. Serve chilled.

Nutrition

Calories: 485 kcal · Protein: 7g · Fat: 33g Saturated Fat: 19g · Carbohydrates: 42g Dietary · Saturated Fat: 19g Trans · Fiber: 3.5g · Sugar: 30g · Sodium: 210mg