Notes: The custard can be made up to three days in advance. Store in an airtight container.
Here’s a great shortcut for melting chocolate: Pour boiling water from the urn in a bowl. Place chocolate ingredients in a good-quality ziptop bag and seal well. Place the bag in the hot water and let sit for a few minutes, taking it out at intervals and massaging to mix it. No mess!
Photo by Chana Rivky Klein