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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.