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Prep Time: Cook Time: Total Time:
2 cups whipping cream
3 ounces milk chocolate, chopped
6 tablespoons sugar
4 egg yolks
1 teaspoon vanilla
3 ounces semisweet or bittersweet chocolate, chopped
In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and
3 tablespoons of the sugar. 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. In a medium bowl, beat 2 of the egg yolks with a wire whisk.
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. Divide chocolate mixture evenly among 8 small glasses, dishes, pot de creme cups, or ramekins. Cover and refrigerate for 2 hours. 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. Divide dark chocolate mixture among chilled glasses. Cover and refrigerate about 4 hours or until firm. Makes: 8 servings
*Note: To have the darker layer on the bottom, make the layer from Step3 first and follow with the layer in steps 1 and 2.
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Double Deck Chocolate Custards
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Category: Recipes
Prep Time: Cook Time: Total Time:
2 cups whipping cream
3 ounces milk chocolate, chopped
6 tablespoons sugar
4 egg yolks
1 teaspoon vanilla
3 ounces semisweet or bittersweet chocolate, chopped
In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and
3 tablespoons of the sugar. 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. In a medium bowl, beat 2 of the egg yolks with a wire whisk.
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. Divide chocolate mixture evenly among 8 small glasses, dishes, pot de creme cups, or ramekins. Cover and refrigerate for 2 hours. 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. Divide dark chocolate mixture among chilled glasses. Cover and refrigerate about 4 hours or until firm. Makes: 8 servings
*Note: To have the darker layer on the bottom, make the layer from Step3 first and follow with the layer in steps 1 and 2.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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