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Creamy Chocolate Custard

Creamy Chocolate Custard

This dessert is all about rich dairy goodness- silky whole milk, luscious heavy cream, and a dreamy espresso whipped cream topping. Every spoonful is smooth, velvety, and melt-in-your-mouth decadent. Finished with candied pecans for the perfect crunch. If you’re craving something indulgent, creamy, and absolutely luxurious, this chocolate custard is your new go-to!
25 minutes
4 Servings
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Ingredients

Custard

  • 2 tbsp white sugar
  • 2 tbsp brown sugar
  • 5 egg yolks, room temperature
  • 1 ½ cups whole milk
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping ream
  • Pinch sea salt

    • Toppings

  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 tsp instant espresso powder
  • 1 tsp vanilla extract
  • ½ cup chopped candied/glazed pecans

    • Instructions

    1. In a small saucepan whisk together the sugar and egg yolks until combined, then whisk in the milk and cream until combined.
    2. Place the saucepan over medium-low heat and cook, stirring frequently for about 6-8 minutes or until the mixture has slightly thickened and can coat the back of a spoon. Be careful not to overheat the mixture as it will curdle slightly.
    3. Remove from the heat and stir in the chocolate and a pinch of sea salt until smooth and creamy.
    4. Divide between 4 small serving jars. Let cool and then place into the fridge for at least 4 hours or up to overnight to set.
    5. When ready to serve, add the heavy cream, powdered sugar, instant espresso, and vanilla to a large bowl. Use a hand mixer to whip until stiff peaks form.
    6. To serve, sprinkle a generous amount of the chopped candied pecans on top of the custard, followed by a generous dollop of the espresso whipped cream, and another sprinkle of chopped pecans.