Chocolate Kahlua Caneles

Prep Time: 15 mins | Cook Time: 40 mins | Course: Dessert | Yield: 30 

Rich moist French custard cakes are baked in canele molds and have a lovely crusty exterior. These little gems are best served warm out of the oven. Inspired by Victor at Taste of Artisan https://tasteofartisan.com/chocolate-canele-recipe/ 

1 ¾ cup milk

1 cup dark chocolate chips

2 oz kahlua liqueur or rum

1 Tbsp vanilla bean paste or vanilla extract

½ cup sugar

3 eggs

2 egg yolks

2 Tbsp flour

1 Tbsp cornstarch

1 Tbsp butter, softened for brushing the molds

Microwave the milk for 2 minutes in a microwave-safe measurer or bowl. Pour in the chocolate and whisk until smooth. Stir in the kahlua and vanilla. Whisk sugar, eggs, yolks, flour, and cornstarch together in a mixing bowl. Then whisk them into the chocolate batter. Cover with plastic wrap and let rest for up to 2 hours, or in the fridge overnight. Preheat oven to 375*. Butter the molds and set to one side. Whisk batter just before pouring into buttered canele molds and bake for 40 minutes. Allow to cool for 10 minutes, then turn over to release.