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Gingerbread Chocolate Custard Dessert
This crowd-pleasing, decadently rich, party-in-the-mouth dessert has been a favorite for a couple of holiday seasons and is now offered up on the inter-webs in hope that some more folks will find it satisfying as a dessert.
This Gingerbread Chocolate Custard dessert is really two desserts combined into one:
- Chocolate Ginger Cookie Crust
- Double batch of my Simple Primal Chocolate Custard with whipped cream (see below)
I recommend starting this in the early afternoon if possible, although chilling the custard in the freezer can greatly speed up the time needed. Be that as it may, its worth the effort for the exclamations and groans of delight you’ll get from your friends and family when they bite into it.
I’ve brought this to several dinner parties, and last year’s New Year’s Eve, and its always been a big hit.
Basic Whipped Cream
- 2 cups heavy cream
- 1/8 – 1/4 cup honey or maple syrup
Using the whisk attachment of a stand mixer, or a hand blender, whisk on high speed until medium to stiff peaks form. Make sure not to over-beat or you might end up with butter instead!
To Assemble Gingerbread Chocolate Custard Dessert
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Gingerbread Chocolate Custard Dessert (Grain Free)
- Category: Dessert
Ingredients
- Chocolate Ginger Cookie Crust
- Simple Primal Chocolate Custard (double batch)
- Whipped Cream
Instructions
- Prepare cookie crust recipe and press into dessert dish of choice (I use either a 9 x 13 or an 8 x 12 pan)
- Chill crust while you prepare the chocolate custard
- When chocolate custard is prepared, pour through a sieve and layer on top of chocolate ginger cookie crust
- Chill custard/crust until custard is set (this process can be sped up by chilling in the freezer for approximately 30-60 minutes)
- Prepare whipped cream and layer on top of chocolate custard
- Serve and enjoy!
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