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Chocolate Delight

July 21, 2019



One of the things I like the most about this recipe is that it involves three of my favorites - chocolate, of course, Pepperidge Farm Brussels cookies and Disaronno. The other thing I love is that it allows me to use this cherished heirloom crystal. If you have lovely crystal, china or linens, use and enjoy them as often as possible.



8 Pepperidge Farm Brussels cookies

4 Tablespoons Disaronno

Ghirardelli ground sweet cocoa

Shaved Hershey bar

1 Cup heavy whipping cream

1/3 Cup milk

6 Ounces semi-sweet chocolate (I use half a bag of Ghirardelli chocolate chips)

4 Large egg yolks

Whipped cream topping (I beat one cup whipping cream with just under 1/8 cup powdered sugar)


  1. In a small bowl, whisk egg yolks and set aside.

  2. Heat milk and cream in a medium-sized saucepan on medium-high heat, stirring until it just comes to a boil. Remove from heat and whisk in chocolate chips until completely melted. Then, while whisking the chocolate/cream mixture quickly, slowly pour in egg yolk until completely combined.

  3. Cook on medium heat 8-10 minutes, stirring constantly as custard thickens. Allow to cool completely. (I let it sit on the counter until cool enough to handle and place plastic wrap on top of the custard to keep a film from forming.)

  4. Crumble two cookies in each of four glasses. Pour one tablespoon Disaronno over each serving of cookies. Add custard, sprinkle each with ground sweet cocoa, then shaved chocolate, and a dollop of whipped cream. Top with more shaved chocolate, sliced strawberry or a chunk of cookie.












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