Instructions

1. Make the Custard Base
   In a saucepan, whisk together the egg yolk, sugar, cornstarch, and vanilla. Gradually add the milk while whisking to ensure a lump-free mixture.

2. Cook the Mixture
   Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens into a smooth custard (about 8–10 minutes). Remove from heat.

3. Add Chocolate & Butter
   Stir in the chopped dark chocolate and butter until fully melted and incorporated into the custard. The result should be glossy and rich.

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4. Assemble the Dessert
   Line the bottom of a square or rectangular baking pan with a layer of ladyfinger biscuits. Pour the hot chocolate custard over the top and spread evenly.

5. Chill
   Let the dessert cool to room temperature, then refrigerate for at least 2–3 hours until set.

6. Finish and Serve
   Top with chocolate shavings before slicing. Serve cold for the best texture.

Time & Serving

• Prep Time: 10 minutes

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• Chill Time: 2–3 hours

• Total Time: ~3 hours

• Servings: 8 slices

• Calories: ~320 kcal per serving

Tips & Variations

• Use semi-sweet or milk chocolate for a milder flavor.

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• Add a splash of espresso for a mocha twist.

• You can substitute vanilla extract with almond extract for a different note.

• Try layering with sliced bananas or berries between biscuit and custard layers.

Storage

• Refrigerator: Store covered for up to 4 days.

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• Freezer: Not recommended; the texture may become icy or grainy.

• Make Ahead: Perfect for preparing the night before an event.

Tools You’ll Need

• Medium saucepan

• Whisk

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• 9×9 inch square pan or similar

• Rubber spatula

• Grater (for chocolate shavings)