Triple Layer Chocolate Custard Dream

Triple Layer Chocolate Custard Dream

by

This Triple Layer Chocolate Custard Dream is the kind of dessert that disappears faster than you can say “save me a slice.” With a rich chocolate biscuit crust, a silky vanilla custard center, and a glossy chocolate ganache topping, it’s indulgent, elegant, and dangerously addictive. The layers are distinct yet harmonious—each bite delivers crunch, creaminess, and deep cocoa richness.

It’s a no-fuss, no-bake (or minimal-bake) dessert that’s perfect for weekly cravings, dinner parties, or sharing with friends—if you can manage to keep it in the fridge long enough. The custard is made from scratch, infused with real vanilla, and chilled to perfection. The ganache adds a luxurious finish, while the biscuit base provides structure and a satisfying contrast. Whether served in neat squares or scooped with a spoon, this dessert is a guaranteed crowd-pleaser.

INGREDIENTS:

For the Chocolate Biscuit Base:

  • 2 cups (200g) crushed chocolate biscuits (like Digestives or Oreos, without filling)
  • ½ cup (115g) unsalted butter, melted
  • 2 tbsp cocoa powder (optional, for deeper flavor)

For the Vanilla Custard Layer:

  • 2 cups (480ml) whole milk
  • ½ cup (120ml) heavy cream
  • ½ cup (100g) granulated sugar
  • 3 tbsp cornstarch
  • 2 egg yolks
  • 1 tsp pure vanilla extract
  • 2 tbsp unsalted butter

For the Chocolate Ganache Topping:

  • 1 cup (170g) dark or semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 tbsp butter (for shine)

Optional Garnish:

  • Chopped nuts (walnuts, hazelnuts, or almonds)
  • Sea salt flakes
  • Shaved chocolate or cocoa nibs

INSTRUCTIONS:

  1. Prepare the Base:
    In a bowl, mix crushed chocolate biscuits with melted butter and cocoa powder until the mixture resembles wet sand. Press firmly into the bottom of a lined 9×13-inch tray or glass dish. Use the back of a spoon or flat-bottomed glass to smooth it evenly. Chill in the fridge while you prepare the custard.
  2. Make the Vanilla Custard:
    In a saucepan, whisk together milk, cream, sugar, cornstarch, and egg yolks until smooth. Place over medium heat and stir constantly until the mixture thickens—about 8–10 minutes. Remove from heat and stir in vanilla extract and butter until glossy. Let it cool slightly, stirring occasionally to prevent a skin from forming.
  3. Layer the Custard:
    Pour the custard over the chilled biscuit base. Smooth with a spatula and tap the tray gently to release air bubbles. Cover and refrigerate for at least 2 hours to set.
  4. Make the Ganache:
    Heat cream in a small saucepan until just simmering. Remove from heat and pour over chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth. Add butter and mix until glossy.
  5. Top the Dessert:
    Pour the ganache over the chilled custard layer. Spread evenly and sprinkle with chopped nuts or sea salt if desired. Chill for another hour until the ganache is firm.
  6. Serve:
    Slice into squares using a sharp knife wiped clean between cuts. Serve chilled and watch them vanish.

Narrative Notes:
This dessert is a triple threat—texture, flavor, and visual appeal. Hassan, it’s a perfect addition to your comfort-meets-elegance collection. It’s rich without being cloying, and the layers make it feel like a patisserie-level treat with home-kitchen ease.

Let me know if you’d like a sugar-free or keto version next, or if you’re building a layered dessert series. I’ve got plenty more where this came from.

Leave a Comment