Description
Silky baked chocolate custard pots topped with colorful pick ‘n’ mix sweets for a festive Easter dessert that is creamy, rich, and fun to customize.
Ingredients
Scale
- 200 g dark chocolate, finely chopped
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1/4 cup (50 g) granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup mini marshmallows
- 1/2 cup jelly beans
- 1/2 cup mini chocolate eggs
- 1/3 cup candy coated chocolates
Instructions
- Preheat oven to 325°F (160°C) and boil water for a water bath.
- Heat heavy cream and whole milk in a saucepan until steaming. Remove from heat and stir in chopped dark chocolate until smooth.
- Whisk egg yolks and sugar until pale. Slowly pour in the warm chocolate mixture while whisking. Stir in vanilla extract.
- Strain mixture and divide into ovenproof cups. Place cups in a baking dish and pour hot water halfway up the sides.
- Bake for 25 minutes until edges are set and centers slightly wobble.
- Cool to room temperature, then chill for at least 2 hours.
- Top with mini marshmallows, jelly beans, mini chocolate eggs, and candy coated chocolates before serving.
Notes
- Do not overbake to keep the texture smooth.
- Always use a water bath for even cooking.
- Add toppings just before serving for best texture.
Nutrition
- Serving Size: 1 pot
- Calories: 420
- Sugar: 34 g
- Sodium: 95 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 165 mg