Connect with Us: Foodservice

Chocolate and Amaretti Custard Recipe

Craving chocolate? The perfect dessert after an Italian meal, this homemade egg custard by Chef Giuliano Hazan adds the element of finely chopped Amaretti cookies to semi-sweet chocolate for decadent texture with a hint of almond.

Servings: 8

Active time: 1 hour

Total time:


  • 4 c whole milk
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c granulated sugar
  • 1/2 c all purpose flour
  • 4 oz dry Amaretti cookies
  • 8 oz semi-sweet chocolate


  1. Put the milk in a saucepan over medium heat. When the milk begins to steam when stirred, but before it comes to a boil, remove it from the heat.
  2. While the milk is heating, whip the egg yolks and the sugar until they form pale yellow ribbons. Add the flour and mix it in until it is completely incorporated into the mixture. Transfer the milk to a pitcher and pour it into the mixing bowl very slowly while running the mixer at a low speed. After about one third of the milk has been poured in, and you can feel the mixing bowl begin to warm up, you can pour the rest of the milk in at a faster rate. When all the milk has been mixed in, pour the mixture back into the saucepan and place it over medium low heat. Cook and stir with a whisk until the custard thickens, about 10 minutes, then remove it from the heat.
  3. Put the Amaretti cookies in a food processor and chop finely. Cut the chocolate into coarse shavings and add it to the Amaretti in the food processor. Pulse the processor a few more times until the chocolate is uniformly chopped in small pieces.
  4. Transfer the hot custard from the sauce pan to a mixing bowl and stir in the chocolate Amaretti mixture. The chocolate should melt and you should get a fairly smooth consistency. Pour the custard into individual goblets or dessert cups. Once they have cooled down to room temperature, cover with plastic wrap and chill in the refrigerator for at least 2-3 hours before serving.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 370
Calories from Fat 140
Total Fat 16g (25% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 115mg (38% DV)
Sodium 70mg (3% DV)
52g (17% DV)
Dietary Fiber 2g (8% DV)
Sugars 40g
Protein 9g
Vitamin A 4%
Vitamin C 0%
Calcium 15%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • Perfect bunch recipe! More Spring Recipes
  • A new take on Strawberry Shortcake - Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe More Summer Recipes
  • Macadamia nuts and brownies recipe? #DontMindIfIDo #NomNom More Valentine's Day Recipes
  • @ Weelicious Egg and Bacon Muffin Cups recipe - great for breakfast or anytime of day! #Yum #DontMindIfIDo More Video Recipes
Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.