Ingredients
For the Custard
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
4 large egg yolks
6 ounces dark chocolate, finely chopped
1 teaspoon vanilla extract
For the Topping
Whipped cream
Chopped nuts (such as almonds or peanuts)
Chocolate syrup
Instructions
Prepare the Custard Base
In a medium saucepan, combine the milk, heavy cream, sugar, cocoa powder, cornstarch, and salt. Whisk until the mixture is smooth and there are no lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
Temper the Egg Yolks
In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.
Slowly pour the tempered egg yolks back into the saucepan, whisking constantly to combine.
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