How to Make Chocolate Custard
There is nothing in this world like a big bowl of guilt-free chocolate custard. Of course, this isn’t a guilt-free version – if there is such a thing. But the good thing about this recipe is that you can reduce or omit the amount of sugar contained by as much or as little as you like, or even substitute the sugar for an alternative sweetener.
My son had his tonsils out just yesterday so I’ve made a huge batch of Chocolate Custard as a treat, and something soft to go down his throat. Now this recipe is easy to make, but it is best when served cold. It also thickens as it is refrigerated, so don’t cook it until it is nearly stiff, once it starts to thicken, take it off the head right away and place in the fridge. You will get a much better result that way!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 4 tbsp Cocoa
- 4 tbsp Cornflour
- 1/2 cup Caster Sugar (reduce To Required Taste)
- 800 ml Skim Milk
- Sift the cornflour and cocoa to ensure there are no lumps or bumps in the mixture.
- Mix in 300ml of the Skim Milk into the dry mixture and add the caster sugar.
- Stir until there are no lumps.
- Heat the remaining skim milk in the microwave until nearly boiling.
- Whisk the cornflour and cocoa mixture into the hot milk.
- Place in microwave and heat in 30-second increments on HIGH, then remove and whisk.
- Continue this until the mixture starts to thicken.
- Place a piece of plastic wrap on top of the custard (so a skin doesn't form) and refrigerate for at least two hours.
- Serve cold.