Serves 6


  • 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 Tims Dairy Coconut Kefir. Enjoy.

Prep time: 20 mins.

Total time: 3 hours 20 minutes (but most of that is chilling time – so you can too!)


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