This is an eggless custard. It can be made up to 2 days in advance, without the garnish. When ready to serve, serve with whipped cream on top.
Recipe courtesy of Gale Gand
Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 1/2 cups sugar
  • 3/4 cup cocoa powder (preferably Dutch-processed)
  • 1/2 cup cornstarch
  • 1/8 teaspoon (heaping) kosher salt
  • 4 cups whole milk
  • 2 cups half-and-half
  • 3 ounces bittersweet chocolate
  • 1 tablespoon vanilla extract
  • 3 ounces white chocolate, chopped
  • Whipped cream, for garnish

Directions

Watch how to make this recipe.

In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, pour in the milk whisking until smooth. In a thin stream, add in the half-and-half and whisk until smooth.

Pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Transfer the custard to a mixing bowl.

Fill a large bowl with ice cubes, rest the mixing bowl on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently with a rubber spatula, about 15 minutes.

Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups or mugs.

Refrigerate until well chilled. Serve cold with dollops of whipped cream.

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