- 130g caster sugar
- 40g cocoa, sifted
- 1/4 tsp sea salt, fine
- 3 Tbsps cornflour
- 800ml whole milk
- 4 egg yolks, large
- 130g dark chocolate, minimum 54% cocoa solids, chopped
- 50g butter, diced
- 1 tsp natural vanilla extract
Begin by combining the egg yolks, sugar, salt, cornflour, vanilla and cocoa with a hand whisk. You’ll have to add approximately 40mls of the milk to loosen it.
Now pour the rest of the milk in a saucepan and bring to a simmer. Pour the milk over the chocolate mixture, whisking all the time. Return the chocolate mixture to the pan on a medium heat. Heat and whisk for 3-5 minutes, it will thicken to the consistency of yogurt.
Remove from the heat and add the butter and chocolate, whisk until both have dissolved.
Pour into a bowl and place parchment paper directly on the surface of the custard. Once cool, place in the fridge for at least 3 hours to chill.
Serve in glasses topped with our delicious coconut kefir. Enjoy.
Prep time: 20 mins.
Total time: 3 hours 20 minutes (but most of that is chilling time – so you can too!)