This is a basic dessert custard, with a hazelnut twist! I designed it to go with Chocolate Decadence, but you can serve it with many different desserts. This could liven up any pound cake or bread pudding. Change around the liqueur as you wish. I can picture this with Amaretto, Chambord, Gran Marnier, Kirsch…whatever your favorite happens to be. If you don’t want any liqueur, you could just add an extra teaspoon of vanilla.

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This is it! The ultimate chocolate lovers dream. It’s a bittersweet, melt in your mouth, intense chocolate experience. The Frangelico custard adds a creamy sweetness that balances the dark chocolate. I like the hazelnut taste of the Frangelico in it, but you can use any liqueur that you like. Chambord, Gran Marnier, or Amaretto would work well. Technically, it’s a custard, since the main ingredients are chocolate and eggs, but it cuts like a cheesecake. Since the chocolate is so intense, the higher the quality of the chocolate, the better the Decadence. I’ll post the recipe for the Frangelico Custard separately.

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