Mushroom + Cacao Custard

1/4 cup milk
3 tablespoons sugar
1 large egg yolk
3 ounces finely chopped dark or bittersweet chocolate
1/4 tsp salt
2 TBS softened, unsalted butter

1/2 cup heavy cream
1 tsp Spring Equinox Mushroom Cacao Bitters

WHIPPED CREAM

1 cup heavy cream
1 tsp Spring Equinox Mushroom Cacao Bitters
2 TBS powdered sugar
Add all to a bowl & whisk or mix with a hand held blender until stiff peaks form

Method

1. In a small saucepan, combine milk and sugar.
   Heat until steaming and the sugar is dissolved. Watch carefully and be sure you DO NOT BOIL.

2. Add egg yolk to a small bowl, and in small batches, whisk in the warmed milk to prevent curdling.

3. Return the entire mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.

4. Once combined & thickened, remove from the heat

5. Add the chopped chocolate, salt and bitters.

6. Whisk until very smooth.

7. Then, finally whisk in the softened butter.

8. Pour custard into shallow bowls / ramekins and refrigerate until ready to serve.

9. Make whipped cream & Serve with a dollop on top.
   

   Notes: Can make a few days ahead. Cover in plastic wrap and refrigerate.

   Can double or triple this recipe to make a fun Trifle - all you need are some cookies or brownie bits (or both!)