I love vanilla custard but sadly it doesn’t quite go with everything so I like to make a chocolate version for those very dishes that this pairs well with.
This chocolate custard is basically the same as my regular vanilla custard recipe, simply adding some cocoa for that rich chocolatey taste. If you don’t like the bitter taste of cocoa you can swap this with hot chocolate powder however it may not have the same chocolatey taste you would get from cocoa so maybe just add a little cocoa at a time until you get it to your taste.
I highly recommend using whole milk to get the traditional creamy custard you would generally buy already made in the shops, however other milk will work but will be a thinner consistency and sometimes a little grainy but if you don’t mind that then that’s fine.
You can find our vanilla custard recipe here > Vanilla Custard <
Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
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- 200ml whole milk
- ½ teaspoon vanilla extract
- 2 teaspoons sweetener
- 2 teaspoons Morrison’s cocoa powder
- 3 egg yolks
- 1 tablespoon cornflour
- In a milk pan bring the milk to a slow simmer, don’t bring it to the heat too fast or it will scorch the bottom.
- In a bowl whisk together the egg yolks, vanilla, sweetener, cocoa and cornflour.
- Pour the hot milk into the egg mixture and whisk as you do to prevent scrambling.
- Transfer the custard back into the milk pan and simmer on a low heat whilst whisking the whole time until thick to your liking.