Chocolate, what else must we say? This dairy-free Chocolate Custard pairs perfectly with tart, fresh raspberries. It's rich, decadent and so smooth. Dig in.
Author: Maddie Augustin
Ingredients
½cupoat milk
4large eggs
¼cupmaple syruphoney or granulated sweetener will work too!
1tspground espresso
½cupdark chocolate chips
Instructions
Prepare custard by setting up a double boiler over medium high heat. Fill the bottom half with water just below touching the second half.
Whisk eggs until slightly foamy. Add oat milk, eggs, espresso, and maple syrup to double boiler and heat to 160F, whisking continuously to avoid a scrambled-egg mess.
Once custard reaches 160F, remove from heat and pour mixture over chocolate chips, stirring and folding until melted and smooth.
Distribute into serving bowls and chill until set, at least 2 hours.