Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 2 tbsp (16g) cornstarch
  • 1/4 tsp salt
  • 2 cups (480ml) whole milk
  • 3 large egg yolks
  • 4 oz (113g) bittersweet chocolate (60% cacao), finely chopped
  • 1 tsp vanilla extract
  • 1.5 cups (360ml) cold heavy whipping cream
  • 3 tbsp (22g) powdered sugar
  • 1 cup (100g) crushed chocolate sandwich cookies

Instructions:

  1. In a heavy-bottomed saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the whole milk and egg yolks until combined.
  2. Place the saucepan over medium heat. Whisk constantly until the mixture thickens and begins to bubble. Remove from heat immediately and stir in the chopped bittersweet chocolate and vanilla extract until the mixture is melted and glossy.
  3. Pour the chocolate custard through a fine-mesh sieve into a clean bowl to ensure a silky texture. Place plastic wrap directly on the surface of the custard and chill in the refrigerator for at least 2 hours.
  4. In a chilled mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  5. To assemble, layer the bottom of 4 glasses with crushed chocolate cookies. Add a layer of chilled chocolate custard, followed by a layer of whipped cream. Repeat the layers until the glasses are full. Garnish with additional cookie crumbles or shaved chocolate if desired.