Duo of Chocolate Custard shots

Literally shots.

Not because they're in these adorable micro mini Tic Tac Toe shooter glasses that are as big as my thumb, but because they're boozy. I was quite generous on the alcohol, so the custard refused to set properly, thus these alcohol-ish creamy chocolaty concoctions came to life.

Dark chocolate & Kahlua. White chocolate & Cointreau. Who said intentional accidents are bad?

Dark chocolate & Kahlua (or I like to say Dark MoKahlua... get it??? Fine... never mind....)
(my recipe is adapted from this one)

• 2 cups skimmed milk
• 4-6 oz 70% chocolate (depending on how intense you like it, I just basically poured in until I liked the taste)
• 2 egg yolks
• 1 whole egg
• 3 tbsp corn starch
• 2 tbsp butter
• 1-3 tbsp Kahlua (I obviously put 4 or something... lol!!!!)

White chocolate & Cointreau

• 2 cups skimmed milk
• 3-4 oz white chocolate (you can put more if you like, but remember that white chocolate is very sweet, so taste as you go)
• 2 egg yolks
• 1 whole egg
• 3 tbsp corn starch
• 2 tbsp butter
• 1-3 tbsp Cointreau

Use the same method for both

Over medium heat, melt chocolate in milk in a pot. In a bowl, whisk eggs & corn starch together well.

When the chocolate milk starts bubbling gently, slowly pour it into the egg mixture, in a thin stream while constantly whisking the egg mixture.

Pour everything back into the pot. Stir constantly until mixture thickens. Drop in the butter, continue to stir until it melts. Take it off the heat and stir in your alcohol. If you want to fill a tart shell, keep the alcohol at 1 tbsp. Cover with plastic wrap directly pressed onto the surface so it doesn't form a skin. Chill for a couple of hours before serving.

Cheers!!! XOX