With Valentines Day just around the corner, it’s time to step away from my larger share type desserts (and somewhat annoying talent to over-cater) and bring you these cute little Frangelico Chocolate Custard Pots. The recipe makes just two – perfect to woo that someone special.
I don’t know about you but Valentine’s day to me says chocolate. Chocolate, chocolate and more chocolate. And, since Valentine’s Day often falls on a weekday, just like it does this year, we need a quick treat that’s totally delicious and worthy of a special occasion but also able to be made in minutes. This is one such treat.
If you saw my last post, you may recognise the cute little truffles on top. Those are my Hazelnut Praline Chocolate Truffles so just perfect to go with the Frangelico in this recipe. Truffles are such a cute little treat and another great one to spoil your Valentine with. Try these Toffee Pecan Chocolate Truffles or Strawberry White Chocolate Truffles too.
How to make chocolate custard
This recipe uses a basic custard recipe and then amps up the flavour to total chocolate indulgence. Additions such as cocoa, dark chocolate and Frangelico make these little pots of chocolatey goodness a pure delight to eat. Soft, melt-in-your-mouth custard feels such a luxury.
Start by heating the milk, cream, butter, cocoa, sugar and some Frangelico on the stove until you have a smooth creamy chocolate mixture. While that’s happening, you can whisk together the corn flour (cornstarch), water and egg yolks then slowly drizzle the hot mixture into it while continuing to whisk.
Once it’s all combined, return it to the stove and heat for another 5-6 minutes over low heat until you have a thick chocolate custard. But clearly, we can’t stop there – this is for Valentine’s Day after all. Add some melted dark chocolate and mix it all together and you end up with this…
Dark, glossy, creamy and totally delectable.
Tip: When making any type of custard, as long as you won’t see the top easily on serving, cover them with plastic wrap touching the surface. This will stop a skin from forming. If it does form a skin, just cover it with something like a cream topping.
So smooth, so creamy and the perfect quick fix treat. Whilst the recipe makes only 2 serves, (2 good Valentine’s style serves) you could certainly increase the quantities by double or triple to make 4 or 6 of these Frangelico Chocolate Custard Pots.
- Other alcoholic options: Think Cointreau for an orange hit or for coffee flavour, try Kahlua, Baileys or Tia Maria. Maybe some Malibu might be nice for a coconut twist.
- Non-alcoholic options: You could add a little more milk in place of the liqueur (to keep the end consistency the same) or use a flavoured syrup. If using a flavoured syrup, make sure to only use half as much and water it down to match the liqueur quantity, as it has a much more concentrated flavour and sweetness.
Can I make these ahead?
Yes you can make these a day ahead. They will keep for up to 3 days in the fridge, covered with plastic wrap.
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Frangelico Chocolate Custard Pots
- 70 g dark (70%) chocolate, finely chopped
- 1/2 cup milk
- 1/2 cup cream
- 1 tablespoon Dutch processed cocoa (plain unsweetened is fine) notes
- 2 tablespoons (30g) unsalted butter
- 1/3 cup caster sugar
- 2 tablespoons Frangelico liqueur notes
- 2 tablespoons corn flour (cornstarch) notes
- 2 tablespoons water notes
- 2 egg yolks
- TO SERVE: Whipped cream, ice cream, chocolate shavings, crushed hazelnuts, truffles
- Melt the chocolate in 30 second bursts in the microwave, stirring well between each until melted and smooth. This should not take more than 1 1/2 to 2 minutes.
- Pour the milk & cream into a heavy based saucepan, and add the cocoa, butter, sugar and Frangelico, then heat on very low heat until steaming, stirring regularly.
- While the milk mixture is heating, mix together the water and cornflour until smooth. Pour it into a large bowl (or the bowl of a stand mixer) and add the egg yolks, then beat on high until light and pale yellow.
- Once the milk mixture is steaming, remove from heat. Turn the mixer down to low and slowly drizzle the milk mix into the egg mix. Don’t pour it too quickly or the heat will scramble the eggs.
- Return the entire mix to the saucepan. Heat over low heat, stirring with a flat whisk or balloon whisk constantly, until it gets very thick. This will happen quite suddenly after about 5 minutes or so, so it’s important to keep gently whisking increasing intensity as it gets very thick. You will end up with lumpy custard if you don’t.
- When the custard is very thick (drops on top won't disappear straight away and all the froth has gone), remove from the heat and add the melted chocolate. Whisk until everything is smooth and well combined.
- Transfer the custard to a piping bag and pipe into serving glasses. Refrigerate for 2 hours.
- Right before serving, top with whipped cream, ice cream, hazelnuts, strawberries or truffles.
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