Jul 14 2026
Restaurants›Pacific Coast Grill›Dark Chocolate Custard Recipe

Dark Chocolate Custard Recipe

Inspired by Pacific Coast Grill
Time3h
Serves8

black lava salt pretzel crust served with Kona coffee gelato, black pepper-berry sauce & macadamia nuts

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Ingredients

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Pretzel Crust

Dark Chocolate Custard

Kona Coffee Gelato

Black Pepper-Berry Sauce

Garnish

Method

Pretzel Crust

  1. 1

    Prepare the Pretzel Crust

    In a medium bowl, combine pretzel crumbs, melted unsalted butter, and black lava salt. Mix until well combined.

  2. 2

    Form the Crust

    Press the pretzel mixture into the bottom of a greased 9-inch pie dish or tart pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from oven and let cool.

Dark Chocolate Custard

  1. 3

    Melt the Chocolate

    In a heatproof bowl, melt dark chocolate over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Set aside.

  2. 4

    Heat the Cream and Milk

    In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until just below boiling, stirring occasionally.

  3. 5

    Prepare the Custard Base

    In a separate bowl, whisk together egg yolks and vanilla extract. Gradually pour the hot cream mixture into the yolks, whisking constantly to temper the eggs.

  4. 6

    Combine and Cook

    Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

  5. 7

    Add the Chocolate

    Remove from heat and stir in the melted chocolate until fully combined. Pour the custard into the prepared crust. Refrigerate for at least 4 hours or until set.

Kona Coffee Gelato

  1. 8

    Prepare the Gelato Base

    In a saucepan, combine Kona coffee, milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.

  2. 9

    Mix in Egg Yolks

    In a bowl, whisk together the egg yolks. Gradually add a small amount of the warm coffee mixture to the yolks, whisking constantly. Then pour the yolk mixture back into the saucepan.

  3. 10

    Cook the Gelato Base

    Cook over low heat, stirring constantly until the mixture thickens slightly (about 5-7 minutes). Do not let it boil. Remove from heat and stir in vanilla extract.

  4. 11

    Chill and Freeze

    Let the mixture cool at room temperature, then refrigerate for at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions.

Black Pepper-Berry Sauce

  1. 12

    Cook the Sauce

    In a saucepan over medium heat, combine mixed berries, sugar, and black pepper. Cook until the berries break down and the sauce thickens slightly (about 10 minutes).

  2. 13

    Cool the Sauce

    Remove from heat and let the sauce cool. Strain if desired for a smoother texture.

Garnish

  1. 14

    Prepare the Garnish

    Chop macadamia nuts and set aside for garnishing the dessert before serving.

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