Triple Chocolate Custard
Introduction: Triple Chocolate Custard
This triple chocolate custard is a delicious and comforting dessert that is so easy to make and tastes incredible!!! why have one type of chocolate custard when you can have all three?? This is a staple in my house and I hope that you try it too.
Supplies
Ingredients
* 600ml Full cream milk
* 6 Egg yolks
* 100g Caster sugar
* 50g Cornflour
* 50g cold unsalted butter (keep it in the fridge until use)
* 1 Vanilla bean pod (or 1 tsp vanilla bean paste)
* pinch of salt
* 70g white chocolate
* 70g milk chocolate
* 70g dark chocolate
* Decorations (strawberries, whipping cream, extra chocolate)
Equipment
* Whisk
* Medium Saucepan
* Knife
* Small whisk
* Microwave
* Mixing bowls and spoons
* Serving glasses or bowls
* Piping bag
Step 1: Heat Milk
In a medium saucepan heat the milk and vanilla bean on medium heat until it lightly simmers. Allow it to cook for a few minutes if there are lumps from the bean sieve them out.
Step 2: Prepare the Egg Mixture
In a mixing bowl whisk together the egg yolks, sugar and cornflour for a few minutes until it becomes light and fluffy.
Step 3: Mix Together
Once both mixtures are ready pour a few tablespoons of warm milk into the egg mixture and whisk together. Ensure you add small amounts of milk so you don't cook the eggs with too much hot liquid. once it is all added place the custard back onto the heat and then continue to whisk for a few minutes until it thickens. this may take about 3-5 minutes. 604
Then take the custard off the heat, allow it to cool for 5 minutes and whisk in the cold butter.
Step 4: Melt and Add the Chocolate
Melt each of the white, milk and dark chocolates in the microwave at 30-second intervals, stirring in between. Then divide the custard into 3 separate mixing bowls. Then add one chocolate type to each bowl of custard and mix to combine.
Step 5: Pipe Into Serving Bowls
Place each chocolate custard into a piping bag or ziplock plastic bag. Cut the tips off the bag and then pipe the different custards into the serving bowls. I like the gradient of dark chocolate on the bottom, milk chocolate in the middle and white chocolate on top.
To decorate place some whipping cream, a serrated strawberry or grated chocolate, whatever you may want!
Step 6: Serve!
Serve it straight away as a warm custard or chill in the fridge for a few hours to serve cold.
I hope that you enjoy these beautiful desserts!! 136