Ingredients for Double Deck Chocolate Custards
- 2 cups (480ml) heavy whipping cream
- 6 ounces (170g) milk chocolate, chopped
- 6 tablespoons (72g) granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Semisweet Chocolate
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How to Make Double Deck Chocolate Custards
- In a heavy small saucepan, combine 1 cup (240ml) heavy whipping cream, 6 ounces (170g) milk chocolate (chopped), and 3 tablespoons (36g) granulated sugar.
- Cook over medium heat, stirring constantly, for about 5 minutes, or until the mixture comes to a full boil and slightly thickens.
- In a medium bowl, whisk together 2 large egg yolks.
- Gradually whisk the hot chocolate mixture into the beaten egg yolks, ensuring a smooth consistency. Temper the eggs slowly to prevent scrambling.
- Stir in 1/2 teaspoon pure vanilla extract.
- If using glass serving containers, cool the mixture slightly to prevent cracking.
- Divide the milk chocolate mixture evenly among 8 small glasses, dishes, or ramekins.
- Cover and refrigerate for at least 2 hours.
- Repeat steps 1-7 using 1 cup (240ml) heavy whipping cream, 6 ounces (170g) dark chocolate (chopped), 3 tablespoons (36g) granulated sugar, 2 large egg yolks, and 1/2 teaspoon pure vanilla extract to create the second layer.
- Once the milk chocolate layer is chilled, carefully pour the dark chocolate mixture on top.
- Cover and refrigerate for at least 4 hours, or until completely firm.
- For a darker bottom layer, prepare the dark chocolate layer first, then add the milk chocolate layer on top, and chill.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
60g
Fat
96g
Carbs
6g
