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”!)
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.
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.
Recipe inspired by An Edible Mosaic’s recipe for Dark Chocolate Coconut Pudding.
- Yields: 2 cups
- 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
- 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
- Lightly beat the egg yolks in a medium bowl; while beating, gradually whisk in the maple syrup until incorporated. Set aside.
- 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.
- 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).
- 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.)
- Turn off the heat and whisk in the vanilla.
- Strain the custard through a fine mesh sieve and pour into individual serving dishes.
- 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.
- Serve chilled. (Optionally, you can top each with a dollop of whipped cream or coconut “whipped cream” and a sprinkle of cocoa powder.)
Nutrition Information: For this recipe, the nutrition information was calculated without any toppings.