No, I haven’t made this delicious looking dessert yet, but chocolate and espresso go together perfectly that when I do make it, it will be the grande finale in a wonderful meal. Time isn’t always on my side so I experiment with new recipes on the weekend so that I have a Plan B backup if it ends not being eaten (or worse yet, tossed to the garbage). I know it’s really bad when even the dogs don’t eat the creation!
This dessert finds itself on a long list of recipes in my binder that are waiting to be enjoyed if I can only get to making it. I know all of you likely have the same kind of list, go ahead and admit it and you’re drooling right now!
So maybe you have more time than I do, you have all the ingredients on hand and have the creative mindset to make this right now. So here’s the recipe for you to try when you can get to it, and hope it’s a wonderful choice that you end up calling it a “keeper.” Enjoy!
Chocolate Espresso Custard is a sweet, cool treat to enjoy any time of the year. While this version is dairy-free, utilizing coconut milk and coconut whipped cream, there are substitutions to make it a bit more traditional. The smooth flavors of chocolate and espresso are both pronounced. When garnished with whipped cream, chocolate shavings, and chocolate covered espresso beans, this custard will disappear in no time.
Chocolate Espresso Custard
Recipe from Pastry Affair – www.pastryaffair.com
Yields 4-6 servings
14 ounces (400 grams) full-fat coconut milk (can also substitute half and half or whole milk)
1 tablespoon espresso powder
1/4 teaspoon salt
4 large egg yolks
4 ounces (113 grams) bittersweet or semi-sweet chocolate, chopped finely
1 teaspoon vanilla
Coconut Whipped Cream (or regular whipped cream), optional
Shaved chocolate, optional
Chocolate covered espresso beans, optional
In a large saucepan, whisk together the coconut milk, espresso powder, and salt. Bring to a simmer over medium to medium-high heat. Turn the heat down to low.
In a separate bowl, whisk together the egg yolks. Pour a small amount of the milk mixture into the eggs and stir quickly to prevent the eggs from cooking. Pour the egg mixture back into the saucepan and whisk everything together.
Turn the heat back up to medium and continue cooking, while stirring. Once the pudding thickens enough to thickly coat the back of a spoon, about 5-10 minutes or more, remove from heat.
Stir in the chopped chocolate until the pudding is smooth and completely melted. Stir in vanilla extract. Pour pudding evenly between serving dishes, cover, and place in the refrigerator to cool.
Just before serving, garnish with coconut whipped cream, chocolate shavings, and chocolate covered espresso beans.