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Introduction
If you're a true chocolate lover, the French classic Chocolat Liégeois is your dream come true. Think rich, silky chocolate custard layered with whipped cream—served chilled for that perfect balance of indulgence and refreshment. Originally inspired by the Belgian city of Liège, this dessert has found a cozy home in Parisian cafés and French households alike. Now, you can bring this luxurious treat to your own kitchen with this easy-to-follow recipe!
Ingredients:
For the Chocolate Cream Base:
2 cups (500 ml) whole milk
1/2 cup (125 ml) heavy cream
4 oz (120 g) dark chocolate (70% cocoa or more), chopped
1/4 cup (50 g) granulated sugar
2 tbsp cornstarch
2 egg yolks
1 tsp pure vanilla extract
For the Whipped Cream Topping:
1 cup (250 ml) heavy cream, cold
2 tbsp powdered sugar
1/2 tsp vanilla extract
Optional Garnish:
Chocolate shavings
Cocoa powder
Crushed nuts or chocolate curls
Directions:
Make the Chocolate Base:
In a saucepan, heat the milk and cream over medium heat until it starts to steam (do not boil).
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Slowly pour a bit of the hot milk into the egg mixture while whisking (to temper it), then return everything to the saucepan.
Stir continuously over low heat until the mixture thickens—about 5–7 minutes.
Remove from heat, add the chopped chocolate and vanilla extract. Stir until smooth and glossy.
Pour into serving glasses or bowls. Let cool to room temperature, then refrigerate for at least 2 hours.
Whip the Cream:
Just before serving, whip the cold cream with powdered sugar and vanilla until soft peaks form.
Assemble:
Spoon or pipe the whipped cream generously on top of the chilled chocolate custard.
Garnish with chocolate shavings or a dusting of cocoa powder if desired.
Serving and Storage Tips:
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