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Dark Chocolate Custard
November 13, 2013 by Jodi MacKinnon (QFG) Leave a Comment
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 minsEnjoy this silky dark chocolate custard on its own or as a pie filling. Add Frangelico, Cointreau or Amaretto to switch up the flavour.
Course:
Dessert
Cuisine:
American
Ingredients
- 83 g homogenized milk
- 1 g gelatin
- 100 g Michel Cluizel Couverture Elianza Noir , 55%
- 166 g whipping cream 35%
Instructions
- Heat the milk in a saucepan to just below a boil. Remove from the heat and mix in the gelatine to dissolve.
- Melt chocolate in a double boiler or microwave.
-
Whisk the hot milk into the chocolate.
- Beat cream to soft peaks and fold into the chocolate mixture.
- Chill in the refrigerator until set.
