What could be more satisfying than rich, thick chocolaty cocoa custard? This cocoa custard is so thick and creamy and so full of chocolate flavor that just a little bit will satisfy your sweet tooth. I love to serve it piped into a very small bowl, with a slice of banana. Egg spoons are the perfect way to enjoy this dessert…the small helping and tiny spoon makes every little bite count. My kids love this treat, it’s such a fun surprise after dinner or in a lunchbox (where it makes a wonderful “dip” for apple slices). Who needs chemical-laden pudding cups when you can have homemade, grain-free custard instead?
This recipe calls for very simple, healthy ingredients. I wanted a custard that was thickened with eggs rather than grain or starch, so I took a basic pudding recipe and played around with it until it worked. Adding a few more egg yolks, substituting some of the sugar for honey, and using cream with the milk did the trick. Organic, cage-free egg yolks (this is the perfect way to use up the yolks when you make meringue), cocoa powder, evaporated cane juice, honey, and some cream and whole milk are all you need to make this delicious dessert. It will only take you a few minutes, too!
Just separate the eggs, beat the yolks and set them aside. In a saucepan, mix the sugar with cocoa, then pour in the cream or half and half and the honey and whisk together as you bring it to a boil. Once it’s boiling and the mixture is smooth, take it off the heat and very very slowly drizzle the egg yolks into the hot chocolate mixture. Whisk as you drizzle, so that the eggs don’t cook and leave lumps. Then, put the pan back on the burner and cook the custard, whisking as the mixture thickens. When it’s thick enough, remove it from the heat and let it cool a bit before you serve it. It’s good warm, or chilled…you decide!
Once it’s cool enough to handle, you might want to put the custard into a pastry bag and pipe it into small bowls. It really is a very rich, satisfying dessert and you don’t need much…a banana slice or a strawberry on top really makes a quick, easy dessert look elegant. Bon appetite!
- 6 organic, cage-free egg yolks, beaten
- ½ cup organic honey
- ¼ cup organic evaporated cane juice or rapadura
- ⅓ cup organic, fair trade cocoa powder (where to buy)
- 1 cup organic cream
- 1 cup organic whole milk
- Separate the eggs and beat the yolks, set aside.
- In a saucepan, mix together the sugar and cocoa.
- Add the honey, milk and cream. Whisk together and bring the mixture to a boil, stirring to make sure there are no lumps.
- Boil the chocolate mixture for a few minutes, stirring constantly. Remove it from the heat, and very slowly drizzle the beaten egg yolks into the hot chocolate mixture as you whisk. Make sure to drizzle it slowly and whisk continually, so that the eggs don't set up and cause lumps in your custard.
- Put the saucepan back on the heat, and whisk as you bring it back to a boil. Continue to whisk the custard as it cooks and thickens. When it's thick enough, remove it from the heat and allow it to cool.
- Serve warm, or chill first depending on your preference.
Serving suggestion: Pipe the custard into small bowls and garnish with a slice of banana or strawberry.
Store any leftover custard in the fridge.
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Photography by Jennifer Leung Johnson