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Home » Custard » Chocolate Custard

Chocolate Custard

December 15, 2014 By faith 3 Comments

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Chocolate Custard

Despite its simplicity, there is something completely indulgent about classic Chocolate Custard.

(Especially when it’s topped with a dollop of whipped cream or coconut “whipped cream”!)

Chocolate Custard 2

Even though it’s a hands-on process, making custard is fast, and it’s much easier and more straightforward to make than you might think. I prefer the complex flavor of maple syrup in this recipe, but you could substitute honey if you like. Note that this custard isn’t at all too sweet, so depending how sweet you like your treats, you could add up to 1/4 cup more of maple syrup or honey to suit your tastes.

Chocolate Custard 3

I kept the serving size pretty small here because this custard is very rich and I find that a modest 1/4-cup serving is the perfect amount. You could easily double or triple this recipe and make enough to feed a crowd.

And here’s a quick tip: if you prefer the light, fluffy texture of mousse instead of thicker, richer custard, fold in 1 to 2 cups of whipped cream or coconut “whipped cream” once the custard is cool.

Chocolate Custard 4

Recipe inspired by An Edible Mosaic’s recipe for Dark Chocolate Coconut Pudding.

Chocolate Custard
Author: Faith
Prep time: 8 mins
Cook time: 8 mins
Total time: 16 mins
Serves: 2 cups
Smooth and rich chocolate custard that’s naturally-sweetened and gluten-free, and comes together super quick!
Ingredients
  • 3 large egg yolks
  • 1/2 cup (120 ml) pure maple syrup
  • 1 (13.5 oz/400 ml) can unsweetened, full-fat coconut milk
  • 1/2 cup (40 g) natural unsweetened cocoa powder (not Dutch-processed), sifted
  • 1/8 teaspoon fine salt
  • 1/8 teaspoon instant espresso powder (optional)
  • 1 1/2 teaspoons pure vanilla extract
Instructions
  1. Lightly beat the egg yolks in a medium bowl; while beating, gradually whisk in the maple syrup until incorporated. Set aside.
  2. Whisk the coconut milk, cocoa powder, salt, and espresso powder together in a medium saucepan over medium-low heat until it’s steaming, but not yet bubbling, about 2 minutes.
  3. Very slowly (starting with just a couple drops at first) add 1 cup of the coconut milk mixture into the egg yolk mixture while whisking continuously (this will temper the egg yolks and help prevent them from curdling).
  4. Add the tempered egg yolk mixture into the pot with the rest of the coconut milk mixture. Heat over medium-low heat until it comes to a very gentle simmer while whisking continuously, about 5 minutes. (At this point, it should be thick enough to coat the back of a wooden spoon.)
  5. Turn off the heat and whisk in the vanilla.
  6. Strain the custard through a fine mesh sieve and pour into individual serving dishes.
  7. Cool to room temperature, and then chill for 2 hours before serving (the custard will thicken more as it cools). To prevent a “skin” from forming on the top, place a piece of plastic wrap directly on top of each custard.
  8. Serve chilled. (Optionally, you can top each with a dollop of whipped cream or coconut “whipped cream” and a sprinkle of cocoa powder.)
Serving size: 1/4 cup Calories: 185 Fat: 11 Saturated fat: 9 Trans fat: 0 Carbohydrates: 20 Sugar: 14 Sodium: 177 Fiber: 3 Protein: 2 Cholesterol: 66
Notes
Recipe inspired by An Edible Mosaic’s recipe for Dark Chocolate Coconut Pudding.[br][br]Nutrition Information: For this recipe, the nutrition information was calculated without any toppings.
3.2.2885

 

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Filed Under: Custard Tagged With: Chocolate, Custard, Gluten-Free, Grain-Free, Naturally-Sweetened, Paleo, Primal, Pudding, Recipes

« Soft Hazelnut Mocha Cookies
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Comments

  1. Tempting Recipe says

    May 28, 2020 at 6:34 pm

    5 stars
    Loved this recipe of Chocolate Custard. Thanks for such amazing recipe.

    Reply

Trackbacks

  1. 43 No Bake Valentine's Day Recipes - Give Recipe says:
    January 23, 2015 at 10:05 pm

    […] Chocolate Custard from Healthy Sweet Eats […]

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  2. Avocado Chocolate Pudding Parfait with Easy Berry Sauce for Two says:
    May 3, 2019 at 10:00 pm

    […] Paleo Chocolate Custard […]

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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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anediblemosaic

anediblemosaic
Pelmeni are Russian meat dumplings frequently serv Pelmeni are Russian meat dumplings frequently served with a dollop of sour cream and a sprinkling of fresh dill. You can boil or fry them, they freeze like a dream (and they cook directly from frozen!), and they make a big batch so you’ll have a freezer stash of easy dinners for busy nights. But fair warning, these are definitely a labor of love. I made them last spring on a Zoom call with ma chérie Evelyne of @cultureatz that involved ridiculous amounts of laughter, and the shenanigans of us hand making about 100 dumplings each! I’m definitely a bad blogger for not sharing the recipe until now lol. But it’s (finally!) up and you can check it out on @anediblemosaic 🥰 —> https://www.anediblemosaic.com/pelmeni-recipe-russian-dumplings/ #dumplings #dumplingsfordays #russianfood #pelmeni #foodstyling #foodstylist #foodphotography #photography #moodygrams #lightandshadow
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What’s on the menu? Pan seared chicken in a savory cream sauce. Steamed green beans. And Fresh Blends Ready to Cook Idaho Potatoes!
 
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This small batch recipe of Red Velvet Cupcakes is This small batch recipe of Red Velvet Cupcakes is the perfect dessert for you and your sweetheart this Valentine's Day, and it's even more special because it was made for a cause. ❤️

This is the 5th year in a row that Julie from @thelittlekitchn has organized the Cookies for Kid's Cancer Valentine's Event to raise money and awareness for childhood cancer, and I'm honored to be part of it.

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I developed this recipe last year on a whim one af I developed this recipe last year on a whim one afternoon when I really just wanted a slice of chocolate cake. 🎉🙈 I wasn't going to post the recipe, but it was pretty and one thing led to another and I styled and snapped a few pictures. It really is crazy delicious and it whips up in just 10 minutes in the microwave (and it has just 5g net carbs per serving!). And so here it is, lol. Find the recipe on @anediblemosaic 😘 --> https://www.anediblemosaic.com/chocolate-keto-mug-cake-recipe/

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