Chocolate Truffle Dessert

Easy, delicious and only a little decadent.


250 g milk chocolate broken into small pieces (or dark chocolate)Chocolate Truffle Dessert

250 g ready made custard

400 ml thick cream

2 tablespoons cocoa powder, sifted for dusting

Creme fraiche to serve


Place chocolate in a bowl over a pot of simmering water.  When melted, set aside to cool slightly.

Beat in custard and cream, folding until combined.

Divide into 8-10  ramekins or espresso cups.

Refrigerate for at least 6 hours.

Serve with dusted cocoa powder and a dollop of creme fraiche.

5 responses

  1. Unfortunately we have lactose intolerance to consider as well………..but we could make custard with GF custard powder and almond milk, use coconut cream instead of dairy some 70% cacao choc and we’d have a reasonable facsimile. Thanks for the inspiration!

    1. I hope the substitutions will work for you. It will open the concept up to those with multiple allegies.

  2. I am going to have to give these a try, they look amazing!

    1. Hope you enjoy them. I fold in the custard first and then the cream. You might find that when you add the cream the chocolate sets in little flecks through the dessert rather than remain totally creamy. But it does not affect the taste.

      1. Thank you for the heads up 🙂

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