Chocolate Custard

Custard is such an easy thing to get happening at a moment’s notice and chocolate custard is always a winner. We were off to friends’ tonight for dinner and our arrangement is ‘we bring cocktails and dessert’ and you do mains and sides. Problem was, I had so little time between a yoga class, a birthday party my little man was invited to, and then the BBQ… What was a girl to do? I came up with a new dessert to fit the time poor factor. If you’re really time poor just do the custard and serve with berries.  If you’ve got a little more time up your sleeve, add the ultra crunchy gluten free biscuits. Once the custard soaks into them, they melt in your mouth and it is oh. so. good!

Now remember, this pairs so, so well with these ultra crunchy biscuits / cookies broken up into chunks OR these super easy crunchy coconut & nut sprinkles and of course strawberries if they’re in season. Conventional strawberries are packed with pesticides, so best wait until the real strawberry season and enjoy a few delicious punnets when they’re not too expensive.

Lastly, if you like it, I’d so love if you’d pop back and say you’ve enjoyed it here or share it with your friends. Big thank you!

Real Food. Happy Bodies.

Chocolate Custard Recipe

Ingredients

Instructions

If you are using THEMOMIX

  • Throw it all into the thermomix (except chocolate pieces) and cook on speed 4, 80C, 7 minutes. Then stir in chocolate, speed 3, 20 seconds. You’re done. Pour into glass jug or jar

Traditional Method

  • Heat the coconut cream, vanilla, cinnamon and water in a saucepan.
  • Whisk the eggs, cacao, tapioca, salt and syrup together in a bowl to the side.
  • Once coconut cream / water starts to boil a tiny bit, you then pour it into the egg mixture very very slowly, whisking as you go. SLOW IS KEY so you don’t cook the eggs.
  • Then, pour the whole mixture back into the saucepan and stir continuously on low / med heat until the custard thickens.
  • Lastly, once thickened, turn off the heat and stir in the chocolate pieces.
  • Pour into bowl, jug or jar to cool. You’re done.

Notes

EGG FREE METHOD

You could thicken this with gelatin instead of eggs. Heat up everything on the stove together (spices, coconut cream / regular cream, tapioca, syrup) until just bubbling.
Whisk in 1 flat tablespoon gelatin powder and cool to thicken into a 'custard' without eggs.
Here's the gelatin I use.  It lasts months and is worth it for being ethical, free from antibiotic residue and hormones. 
chocolate custard with crunchy biscuits

 

Comments 12

  1. I made this for a dinner party on the weekend and everyone loved it. I served it with defrosted frozen rasberries and the crunchy biscuits. Really easy to prepare but looks fancy! Thanks Alexx.

    1. Post
      Author
      1. Post
        Author

        Hi Carolyn, grab a block of Green & Black’s from Coles or Woolies, it’s a great organic and Fairtrade option x

  2. Making a chocolate cherry trifle and I always come back to your custard, love it. Wondering if I could sub the 3 whole eggs with egg yolks, as I have a bunch to use up. If not, other ideas to use them up? Thanks in advance!

    1. Post
      Author

      Hi Rebecca – sorry I missed this just before chrissy. Hope you had a lovely one! Absolutely just use the yolks and then maybe add one whole egg to the three yolks (or 5 yolks instead if you’ve got that many) Cherry Trifle sounds delicious! x

    1. Post
      Author
    1. Post
      Author
    2. Post
      Author

Leave a Reply

Your email address will not be published. Required fields are marked *