Description
This Chocolate Custard Dessert with Layers of Cookies and Cream is the ultimate indulgence—a rich, creamy chocolate custard layered with the satisfying crunch of cookies and topped with a light creaminess that makes each bite more delicious than the last. Perfect for any occasion, whether you’re serving it at a dinner party or enjoying a comforting treat at home, this dessert is sure to impress.
Ingredients
Scale
For the Chocolate Custard:
- 3 large egg yolks
- 80g (1/3 cup) sugar
- 400ml (1 2/3 cups) milk
- 30g (1/4 cup) corn starch
- 40g (1/3 cup) cocoa powder
For the Layering and Garnish:
- 12–15 chocolate cookies, crushed (such as Oreos or any of your favorite cookies)
- Whipped cream (optional, for topping)
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the egg yolks and sugar until smooth and creamy. Set aside.
- Mix Dry Ingredients: Sift the cocoa powder and corn starch into a separate bowl to remove any lumps, then set aside.
- Heat the Milk: In a saucepan, gently heat the milk over medium heat, stirring occasionally.
- Combine Wet and Dry Ingredients: Gradually add the sifted cocoa powder and corn starch mixture to the warm milk while stirring constantly until fully combined and smooth.
- Temper the Eggs: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens to a pudding-like consistency. Once thickened, remove from heat and let it cool slightly.
- Assemble the Dessert: In individual dessert cups or a large serving dish, layer the crushed cookies followed by the chocolate custard. Repeat the layers if necessary, finishing with a layer of custard.
- Chill and Serve: Refrigerate the assembled dessert for at least 2 hours or until fully set. Just before serving, top with whipped cream if desired.
Notes
- Make Ahead: This dessert can be made a day ahead. Let the custard fully chill and set in the refrigerator before serving for the best flavor and texture.
- Cookie Varieties: Feel free to experiment with different types of cookies. Chocolate chip cookies, shortbread, or vanilla wafers can work just as well as traditional chocolate cookies.
- Vegan Option: You can substitute the eggs with a plant-based alternative like aquafaba (the liquid from canned chickpeas) to make this dessert vegan. Use a plant-based milk, such as almond or oat milk, to further customize it.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-Inspired