Liège chocolate

Liège chocolate recipe - Lilie Bakery

An easy and comforting dessert: Liège chocolate ! Dip your spoon into this melting chocolate cream (without eggs) and its vanilla mascarpone whipped cream. For the final touch, a few chocolate shavings, and that’s it! A quick recipe to prepare, to serve chilled, in a glass or small verrines…

What you will like with this Liège chocolate

  • flavors : the (almost) magical duo of chocolate and whipped cream! Milk chocolate + dark chocolate and lightly sweetened whipped cream lightly flavored with vanilla.
  • texture : the chocolate cream part is very melting (not too liquid), and the whipped cream part is very creamy.
  • difficulty level : very simple to prepare: the cream in a single pan, and the whipped cream with drummer or the family pastry robot according to your preferences! For serving, I recommend glasses that are not too large or verrines.
Easy Liège chocolate - Lilie Bakery

Ingredient details

  • milk : it is the main ingredient of this Liège chocolate. I use semi-skimmed milk, you can also make them with vegetable milk.
  • liquid cream : I add 30% liquid cream to give a smoother side to the preparation.
  • chocolate pastry : for this recipe, I mix dark chocolate (65-70% cocoa) and milk chocolate. This allows you to obtain a taste rich in flavors, and above all not too strong in cocoa.
  • light brown sugar : I prefer it to classic sugar in this recipe because it brings a more delicious side, which goes perfectly with the chocolate. I add little to prevent the Liège chocolate from being too sweet in the end.

How to make homemade Liège chocolate?

  1. we dilute the cornstarch in milk
  2. In the caserole, we heat milk, cream, brown sugar
  3. we add cornstarch
  4. we melt chocolate pieces
  5. we whip, we whip!
  6. once thickened, we pour cream in glasses
  7. we place the glasses in the fridge
  8. we prepare mascarpone whipped cream
  9. we draw up whipped cream domes on creams
  10. we sprinkle the Liège chocolate with Chocolate chips

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My advice for making your Liège chocolate a success

  • whisk the cornstarch well in the milk to dilute it and avoid any lumps in the final cream.
  • chauffer over low heat throughout cooking : we don't want to overcook the chocolate, otherwise we won't have a smooth cream.
  • we stop cooking as soon as the cream seems to thicken (it takes me about 4 minutes).
  • pour quickly into glasses because the cream thickens quite quickly as it cools.

How to store Liège chocolate?

Once ready, the Liège chocolates are best tasted during the day because of the whipped cream on top. You can still keep them in the refrigerator for up to 2/3 days – if possible, keeping the whipped cream aside and adding it at the last moment. 

Liège chocolate spoon - Lilie Bakery

Possible variations for this recipe

I like to mix dark chocolate and milk chocolate in this Liège chocolate, but it is possible to make a version only dark chocolate ou only with milk chocolate. Be careful to adjust the sugar dose accordingly.

To add a little crunch, you can add crumbled biscuits on the chocolate creams just before adding the whipped cream to the piping bag. This adds a third layer to the Liège chocolate, and it’s delicious! (I tested).

Other recipes to try

If you like easy chocolate recipes, I advise you to take a look at these other recipes from the blog:

If you make this Liège chocolate, don’t hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your lovely desserts!

Easy Liège chocolate recipe - Lilie Bakery
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5 on 8 votes

Liégeois Chocolate, The Easy Recipe

A delicious chocolate dessert cream topped with lightly vanilla mascarpone whipped cream. A quick and easy dessert to prepare for your guests!
Prep time20 minutes
Cook time5 minutes
Total25 minutes
Recipe type: Dessert
Cuisine: French
Keyword: Custard
Yield: 4 glasses


Chocolate cream

  • 480 g semi-skimmed milk
  • 120 g heavy whipping cream 30%
  • 15 g light brown sugar
  • 30 g cornstarch
  • 90 g dark pastry chocolate with 65-70% cocoa
  • 70 g pastry milk chocolate

mascarpone whipped cream

  • 200 g heavy whipping cream 30% very cold
  • 100 g mascarpone very cold
  • 25 g icing sugar
  • 0,5 cc natural vanilla extract


Chocolate cream

  • In a bowl, pour the cornstarch. Dilute by adding 150g of milk little by little, whisking well so that there are no lumps.
  • In a saucepan, pour the remaining milk (330g), the liquid cream and the brown sugar. Start heating over low heat.
  • Quickly add the diluted cornstarch. Continue to whisk while heating the mixture.
  • Before boiling (do not heat too hot), add the dark chocolate and the milk chocolate pieces so that it melts. Do not stop whisking until cream forms, about 4-5 minutes on low heat.
  • Pour the mixture into a measuring cup then into 4 dessert glasses, filling them no more than 3/4 full (you may be able to make more glasses depending on their size).
  • Leave to cool then place in the refrigerator for 2 hours.

mascarpone whipped cream

  • In a large container or mixer bowl, pour the very cold liquid cream, the mascarpone, the icing sugar and the vanilla. Start whipping on medium speed until the whipped cream forms. Once the whipped cream forms, very smooth, it is ready. Do not insist or it will seed.
  • Pour the whipped cream into a piping bag fitted with a large fluted tip (see materials above). Place the piping bag on top of the cold chocolate cream. Draw a circle from the outside to the inside of the glass, making several turns to create a nice dome of whipped cream.
  • Grate some chocolate shavings: scrape the slice of a chocolate bar using a peeler. Place the shavings on the whipped cream.
  • Keep the glasses in the refrigerator until serving.


Once ready, Liège chocolate is best enjoyed during the day. 
You can still keep them in the refrigerator for up to 2/3 days – if possible, keep the whipped cream separately and add it at the last moment. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
March 1, 2024



  1. Reply


    March 15, 2024

    This is a dessert that I like, easy and very delicious!
    I tried your Far Breton with prunes yesterday, it is very good and really easy to make.

    • Reply

      Lilie bakery

      March 18, 2024

      Thank you Floriane! Liège chocolate is super simple to make. Glad you liked my Far Breton! See you soon :)

  2. Reply


    March 17, 2024

    5 stars
    These Liège chocolates are superb!

    • Reply

      Lilie bakery

      March 18, 2024

      Thank you Lady :)

  3. Reply


    March 20, 2024

    5 stars
    This recipe is perfect! I made this for my son's birthday and it worked! The whipped cream is divine. For my part, I use vanilla powder rather than the extract but it's a question of taste. And always a question of taste, I prefer to eat them the next day. The flavors are much more present! 5/5! Well done Aurélie!

    • Reply

      Lilie bakery

      March 23, 2024

      Wow, thank you very much Snowy! Really happy that you and your family like this Liège chocolate :) See you soon

  4. Reply


    6th May 2024

    5 stars
    Hello, thank you for the recipe! Would it be possible to make it with praline? If so, what would be the dose of chocolate and sugar? Thank you in advance for your help.

    • Reply

      Lilie bakery

      21th May 2024

      Hello Elodie, to answer you, without having tested it is delicate – but I advise you to replace the milk chocolate with praline (same quantity) and you remove the brown sugar. Several tests may be necessary to make this recipe different from my original. See you soon :)


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