chocolate custard, whipped cream & almond biscotti crumbles

In a heatproof bowl, melt the semisweet chocolate over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt the Chocolate

In a medium saucepan, heat 200 ml of heavy cream until it just begins to simmer. In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until pale and creamy. Slowly add the hot cream to the egg mixture, whisking continuously to temper the eggs.

Prepare the Custard

Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the melted chocolate until fully combined.

Combine and Cook

Transfer the chocolate custard to serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours or until set.

Chill the Custard

Whip the remaining heavy cream until soft peaks form. If desired, add a little sugar for sweetness.

Whip the Cream

Once the custard is set, top each serving with a dollop of whipped cream and sprinkle with crushed almond biscotti.

Serve

semisweet chocolate

heavy cream

egg yolks

granulated sugar

vanilla extract

almond biscotti

Crema Alla Ciocolata

Make Crema Alla Ciocolata Recipe in just 30m. chocolate custard, whipped cream & almond biscotti crumbles

Crema Alla Ciocolata Recipe

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