Chocolate Custard with Cocoa Powder
This easy chocolate custard recipe is made with cocoa powder for a velvety rich flavour that’s not too sweet. Perfect poured over sponge or thickened to layer in trifles.
Servings: 8 people
Calories: 307kcal
Ingredients
- 8 egg yolks
- 100 g soft light brown sugar
- 40 g cocoa powder
- 2 tablespoons cornflour cornstarch
- ¼ teaspoons salt
- 700 g whole milk
- 300 g double cream
- 2 teaspoons vanilla extract
Instructions
- Whisk the egg yolks, brown sugar, cocoa powder, cornflour and salt until smooth in a large measuring jug or bowl.
- Pour the milk, double cream and vanilla into a large saucepan. Warm the ingredients at a medium heat until it reaches 60-65°C (140-149°F). If you don’t have a digital thermometer you can watch the surface carefully and when it starts to shimmer with tiny bubbles just underneath the surface then remove from the heat, it shouldn’t start boiling.
- Pour the heated cream into a large jug for easy pouring. Then pour into the chocolatey eggs in a long steady stream, whisking the eggs continually. Place a damp cloth under the egg bowl so it doesn’t move around.
- Pour the thin chocolate custard back into the original saucepan and heat to 80°C (176°F), stirring all the time until the custard thickens and starts to gently bubble.
- Remove from the heat and serve.
Video
Notes
This recipe is easy to size up or down. You need 1 egg yolk per person then calculate the rest of the ingredients according to that maths.
Egg yolks. This recipe uses medium sized egg yolks. The whole egg will weigh about 60g each with shell and the egg yolks weigh about 20g. Therefore you will need about 160g egg yolks in this recipe. The eggs used are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Dairy-free version. Replace the milk with your favourite plant based milk and replace the cream with an alternative cream like Coconut Collab’s Double Cre&m.
Storing. The custard will keep for up to 3 days in an airtight container in the fridge. Re-heat in a saucepan until it just reaches a boil, whisking well to smooth out any lumps.
Freezing. I don’t recommend freezing this recipe as the texture changes and becomes grainy.
Try this recipe served with this Chocolate School Cake.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving of custard, assuming the custard is portioned into 8 servings.
Nutrition
Calories: 307kcal | Carbohydrates: 23g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 247mg | Sodium: 130mg | Potassium: 281mg | Fiber: 2g | Sugar: 18g | Vitamin A: 953IU | Vitamin C: 0.2mg | Calcium: 173mg | Iron: 1mg