INGREDENT
- 1 package (200g) tea biscuits or graham crackers
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 100g (3.5 oz) dark chocolate, chopped
- Whipped cream or chocolate shavings (for garnish, optional)
Instructions
- Prepare the Crust:
- Crush the tea biscuits or graham crackers into fine crumbs.
- Mix with the melted butter until the mixture resembles wet sand.
- Press into the bottom of a 9×9 inch pan or individual serving glasses.
- Chill in the refrigerator while you make the custard.
- Make the Chocolate Custard:
- In a saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt.
- Gradually add the milk while whisking to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5–8 minutes).
- Remove from heat and stir in vanilla extract and chopped dark chocolate. Mix until smooth.
- Assemble the Dessert:
- Pour the warm custard over the chilled crust.
- Smooth the top with a spatula.
- Let it cool slightly, then refrigerate for at least 4 hours or until fully set.
- Serve:
- Top with whipped cream or chocolate shavings before serving, if desired.
- Slice and enjoy this silky, chocolatey treat!
Let me know if you want a vanilla version or want to add layers like bananas or whipped mousse!