Ingredients

For the Base (Custard Cream Layer):

  • 3 cups whole milk
  • 4 egg yolks
  • ½ cup sugar
  • 3 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter

For the Chocolate Layer (Ganache):

  • 200 g (about 1 ½ cups) dark chocolate (semi-sweet or milk chocolate, chopped)
  • 1 cup heavy cream
  • 1 tbsp unsalted butter (for shine)

Instructions

Step 1: Make the Custard Cream

  1. In a medium saucepan, heat 2 ½ cups milk over medium heat until it begins to steam (don’t boil).
  2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, flour, and the remaining ½ cup milk until smooth.
  3. Slowly pour the hot milk into the egg mixture while whisking constantly (this tempers the eggs).
  4. Return the mixture to the saucepan and cook over medium heat, whisking continuously until thick and creamy (5–7 minutes).
  5. Remove from heat and stir in the vanilla extract and butter until glossy.
  6. Pour the custard cream into a glass dish (as shown in the picture). Smooth the top and let it cool. Refrigerate for 30–40 minutes until firm.

Step 2: Prepare the Chocolate Ganache

  1. Heat the heavy cream in a small pot until it just starts to simmer.
  2. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2–3 minutes.
  3. Stir gently until smooth and shiny. Add the butter and mix until fully incorporated.

Step 3: Assemble the Dessert

  1. Once the custard layer is set, gently pour the chocolate ganache over it.
  2. Spread evenly with a spatula to cover the entire surface.
  3. Chill in the refrigerator for at least 2 hours (or overnight) to set completely.

Serving

  • Cut into slices with a sharp knife dipped in warm water.
  • Serve cold as a refreshing, creamy dessert.