Chocolate Custard.
If classic Custard is a must, its chocolate version is the temptation that is impossible to resist. Presenting Chocolate Custard …a super quick and super delicious variation, ideal for adding an extra touch to all your desserts.
Forget complicated preparations: just add unsweetened cocoa at the end of the custard preparation.
It’s perfect for filling Sponge Cake, tarts, cakes, or to enjoy as a luxurious spoon dessert with some crunchy cookies.
Ready to make this version that will make you fall in love? Come with me and let’s start baking. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the chocolate custard
With this quantity, you can fill:
A round Sponge Cake with a diameter of 10-11 inches, achieving two generous filling layers.
If you need to fill a small Sponge Cake (7-8 inches), I suggest you halve the doses to avoid excessive leftovers.
- 1 quart milk
- 9 oz granulated sugar
- 1/4 cup cornstarch
- 4 eggs
- 1/4 cup unsweetened cocoa powder
Steps for the chocolate custard
Pour the milk into a small pot and heat it over medium-low heat. It should not boil, just become very hot.
Meanwhile, in a bowl, quickly whisk together the sugar with the eggs. Then add the cornstarch and vanillin (or vanilla extract) and mix well to remove any lumps.
Pour a bit of the hot milk into the egg mixture in a thin stream, mixing vigorously. This step is to “temper” the eggs and prevent them from curdling.
Pour the entire contents of the bowl into the milk pot. Place over very low heat and stir continuously with the whisk. Continue cooking until the custard thickens and reaches the desired consistency.
Remove the pot from the heat. Add the unsweetened cocoa that you have previously sifted (this is essential to avoid lumps). Stir vigorously and quickly with the whisk until the cocoa is completely blended, and the custard takes on its magnificent dark color.
Cooling: Immediately pour the custard into a container.
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Advice
Quick Cooling: To prevent the custard from spoiling or forming a “skin” on the surface, pour it into a low and wide container. If in a hurry, place the empty container in the freezer for 15 minutes before pouring the hot custard into it. This will greatly accelerate cooling.
Plastic Wrap on Contact: As soon as it’s poured into the container, cover it with plastic wrap making it adhere directly to the surface of the custard. This will prevent the formation of the annoying “crust” and keep it smooth and velvety.
Storage: Once cooled, chocolate custard can be stored in the refrigerator for 2-3 days, always covered with plastic wrap.
