Frangelico Chocolate Custard Pots π«β¨
Frangelico Chocolate Custard Pots π«β¨
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 20 minutes | Kcal: 420 kcal | Servings: 4 servings
Ingredients:
300ml thickened cream
200g dark chocolate, finely chopped
1/4 cup (60ml) Frangelico liqueur
4 large egg yolks
1/4 cup (55g) caster sugar
1 teaspoon vanilla extract
Pinch of salt
Whipped cream and chocolate shavings, to serve
Directions:
In a saucepan, heat the thickened cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for 1-2 minutes, then stir until the chocolate is melted and the mixture is smooth.
Stir in the Frangelico liqueur and set aside.
In a separate bowl, whisk together the egg yolks, caster sugar, vanilla extract, and salt until pale and creamy.
Gradually pour the chocolate mixture into the egg yolk mixture, whisking constantly to combine.
Return the mixture to the saucepan and cook over low heat, stirring constantly, for 6-8 minutes or until the custard thickens and coats the back of a spoon. Do not let it boil.
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Divide the custard among serving glasses or ramekins. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Refrigerate for at least 4 hours or until set.
Before serving, top each custard pot with a dollop of whipped cream and a sprinkle of chocolate shavings.
