Amaretto Chocolate Custard Recipe

Prepare the Custard Base

In a saucepan, combine milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved.

Whisk in Egg Yolks

In a separate bowl, whisk together the egg yolks. Gradually add about 1 cup of the warm milk mixture to the egg yolks while whisking constantly to temper the eggs.

Combine and Thicken

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Add amaretto, vanilla extract, and cocoa powder. Cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.

Chill the Custard

Remove the custard from heat and let it cool slightly. Pour it into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or until set.

Melt the Chocolate

In a heatproof bowl, combine the semisweet chocolate chips and 1/2 cup of heavy cream. Set over a pot of simmering water, stirring until melted and smooth.

Add Coffee and Sugar

In a small bowl, dissolve the instant coffee granules in the remaining heavy cream. Add this mixture to the melted chocolate along with powdered sugar. Stir until combined.

Whip the Ganache

Let the ganache cool to room temperature, then use a hand mixer to whip until light and fluffy.

Prepare Brownie Crumbs

If using store-bought brownies, crumble them into fine pieces. If making homemade brownies, bake them first, then crumble after they've cooled.

Assemble the Dessert

In serving glasses, layer the brownie crumbs, followed by a layer of amaretto chocolate custard, then top with whipped coffee ganache. Finish with a scoop of coffee ice cream on top. Serve immediately.