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Double-Deck Chocolate Custards


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Rate this recipe 4.6/5 (12 Votes)
Double-Deck Chocolate Custards 1 Picture


  • 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


Servings 8
Adapted from


Step 1

1. 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.)

2. 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.*

3. 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.

From the Test Kitchen* •To have the darker layer on the bottom, make the layer from Step 3 first and follow with the layer in steps 1 and 2.

Nutrition Facts (Double-Deck Chocolate Custards) Servings Per Recipe 8,
cal. (kcal) 378,
Fat, total (g) 31,
chol. (mg) 186,
sat. fat (g) 19,
carb. (g) 24,
fiber (g) 1,
pro. (g) 4,
sodium (mg) 31,
Percent Daily Values are based on a 2,000 calorie diet

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