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Ever since the original Hot Custard recipe made its debut in November 2014 (3 years ago!!), people have been asking for a chocolate version. Well guess what? (Yeah, you probably guessed by the title photo so I won’t insult your intelligence.)
Hot Chocolate Custard DETAILS:
- THM Deep S – custom-made for a Fuel Cycle!
- Big bowl – twice the volume of the original recipe (but not twice the calories, no sirree!)
- Melt-in-your-mouth milk chocolate
- Easy to make (like, laziness personified right here, because who wants to temper eggs??)
Basically I just used all the concepts from the recently-posted Hot Pumpkin Custard recipe and made a chocolate version. This time of year calls for warm breakfasts – who agrees? When I’m not making my go-to chocolate oatmeal (which is more often than not), this chocolate custard is the perfect start to the day. I know that my metabolism is being turned up by the pure, healthy fats (like coconut oil) so I’ll be warm from the inside out! If you need another THM:S (low carb) hot breakfast option (that also happens to be chocolate), try this Chocolate Cranberry Almond Porridge!
Speaking of coconut oil, I am picky about the brands I like! When Sam’s Club started carrying a new brand that didn’t taste very good, we decided to try Nutiva refined coconut oil from Amazon. Game changer. This coconut oil is the best in taste and texture that I have ever tried, all for an amazing price and eligible for Prime shipping! I like to keep refined coconut oil on hand because it doesn’t taste like coconut and can be used in any type of recipe. (I’m personally not a fan of my fried chicken tasting like coconut, but maybe that’s just me.)
Click here for all my Deep S recipes!
You may also enjoy:
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STARTING THM
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my recipe index
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recipe index by fuel type/allergy/theme
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Hot Custard
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Hot Pumpkin Custard
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You can pin this recipe here:
- 2 eggs
- 1 c. unsweetened almond milk
- 1 T. cocoa powder
- 1 T. THM Super Sweet Blend (or more, to taste)
- 2 tsp. refined coconut oil
- ½ tsp. vanilla extract
- ⅛ tsp. salt
- ¼ tsp. glucomannan
- 1 tsp. salted butter
- Additional THM Super Sweet Blend
- Whisk the eggs in a small saucepan. Add the rest of the ingredients and whisk again. (Don't worry - the coconut oil will melt eventually.) Add the glucomannan while whisking so it doesn't clump. Heat the custard on high heat until it's just starting to bubble, whisking often. When the custard starts to bubble, turn the burner off, pull the custard off the stove, and whisk it continuously. Once the burner has cooled off a bit, put the pan back on the burner and keep whisking until the custard thickens. Pull the custard off the burner a little bit before you think it's done so the custard doesn't get too hot and curdle. This is my lazy woman's way of avoiding tempering eggs to make a nice smooth custard and it usually works. Just keep whisking and when in doubt, use less heat.
- Top the custard with a teaspoon of butter and additional Super Sweet Blend. Enjoy!
This is a lifesaver for me during fuel cycles. I seriously eat it three times a day during DS days! Thank you, Briana😍😋
This is a favorite of mine, especially when trying to get back on track after going off plan. I’ve made it with coconut, almond and cashew milks with no problem. I use xanthan gum with great results, and I use pyure for my sweetener. I’ve found using my immersion blender after cooking smooths out any graininess or lumps caused by my inattentiveness. Thank you for this great recipe!
It is super silky. I found the custard to be a bit salty, I would reduce the salt next time and try a different sweetener. I will definitely try it again.
My husband and I both tried to make this using coconut milk as a sub and each time it broke. Any ideas??
Typically the culprit is a burner turned up too high. 🙂 Try cooking it lower and slower and pull it off the heat before you think it’s done. It should continue to thicken up with residual heat. If it doesn’t, slide it back over the burner for a few seconds at a time until it’s right, continuing to whisk.
This was amazing. It tastes exactly like warm stovetop pudding. Brings back wonderful memories for me. Thank you so much for sharing. ❤️
I had this for breakfast this morning. It tastes just like the stovetop chocolate pudding my dad would make for us! Brought back lots of memories! It’s delicious!
I made this custard for breakfast this morning and it was so good. I told my husband I can’t believe that this is good for you, I felt like I was cheating! Thank you for this recipe. PS. Now if you only had a butterscotch version my life would be complete, lol.
I’m so glad you liked it, Sherri! I’m not very familiar with butterscotch but maybe I’ll have to experiment with that sometime.
Tonight I was determined to try to make a version of butterscotch pudding and I came pretty close! I just left out the cocoa powder and added a tablespoon of butter and a 1/4 teaspoon of maple flavoring and it turned out close to the real thing. I have a major sweet tooth and butterscotch pudding is one of my favorite desserts so this will help keep me on plan. The color isn’t quite right but I can live with that. Thanks again for the original recipe.
Thank you for sharing, Sherri! I’ll have to experiment with that sometime. Thanks for giving me a place to start!
So good! I added 1/2 tsp chaga extract powder for the power punch and it was delicious! Thank you!!
I can’t even get over how delicious this was! I was browsing for an S breakfast that was different from my usual and came across this. I admit the first batch I had to throw away because I forgot the milk and it looked like chocolate scrambled eggs. ? Tossed it and started over and this was such a fabulous breakfast this morning. Thank you! I’m happy I discovered your blog yesterday.
Delicious! This totally saved me tonight.
So I basically just ate delicious chocolate soup. I’ve gotta try this again, because even as soup it was awesome! I have an electric stove, but maybe I heated it too fast? I had a couple little bits of egg in there, oops. Or should I have added more xanthan gum when it didn’t thicken? I’d love your feedback, thanks!
That’s interesting! I don’t think I’ve heard of that problem before! I’m sorry you had trouble with it, but I’m glad you still liked it! Did you use 2 eggs and 1/4 tsp. glucomannan with 1 cup of almond milk? As long as those ratios are correct, you shouldn’t have a thickening problem unless it wasn’t cooked long enough. I would try cooking it on a lower heat a little longer next time and see if that helps. Also, let it cool for a few minutes before enjoying because it will thicken up even more.
It turns out I didn’t cook it enough the first time! I’ve made it again since this, it’s fantastic! We just moved and I’m about to try it on a gas range, wish me luck!
Good, I’m glad it was an easy fix! On a gas range, you’ll probably need to use a lower temperature than on an electric stove and whisk more frequently. The heat is more “direct” so it’s easier to burn and get lumpy.
I have made this twice, and I love it! Btw: I cook it at work, in the microwave, stirring every 30-45 seconds. ?
What can i use in place of the coconut oil as i am allergic.
You could use butter instead. 🙂
Can you make this ahead for the next day or 2 and then rewarm?
I doubt the texture would stay smooth if you reheat it, but you could probably eat it cold!
It is great cold! Like those little pudding cups in the dairy section that my mom used to through in our lunchbox!!
Hey, that’s neat! I used to love those things!
Can xanthan gum be used in this recipe as a substitute for Glucomannan?
Generally they can be interchanged in a 1:1 ratio, so I’m assuming that would work here as well but have never tested it in this recipe myself. 🙂
THAnks!
Oh my, this was good and very satisfying! I used coconut milk and the taste did come through, but I love it! I used my stick blender after to came off the heat and it made it kind of like a mousse! This recipe is a keeper!
I made this for breakfast ??? It’s so good!!!! I’ve never made custard so I was nervous. But it was easier than I thought. I can’t wait to make this for my husband ?
I have a couple of questions… Is there something you can use besides Glucomannan? I do not think my stomach could tolerate it from what I’ve read. Also I have Pyure, how is it different from Super Sweet Blend?
You can generally substitute glucomannan and xanthan gum in a 1:1 ratio. 🙂 I’ve never used Pyure, so I’m not sure how it compares in sweetness. If you know how Pyure compares to sugar in sweetness, you could use this sweetener conversion chart to help: https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
Or you could just sweeten to your own personal tastes, which is the safest way to go since taste buds vary so much!
Oh! This tastes like the pudding I was used to before THM days! I used twice as much and a bit more puyre sweetener as I didn’t have enough Super Sweet. Thank you, Briana!
YAY!!! My family loves warm homemade chocolate pudding! My kids and I split one recipe three ways for a lovely finish for our S lunch. I added a little cinnamon and cayenne pepper to spice it up for our Tex-Mex tastebuds. It was delicious. Oh, and I made it on my gas range by whisking constantly over medium-low heat until thickened.
Good to know, Kristal – thanks so much! And thank you for sharing your additions. That sounds delicious.
I am just wondering if I could use gelatin as the thickener.
That wouldn’t work if you want to eat this custard warm because gelatin will not thicken a lot until chilled. 🙂
Oh wow! I used to make the Hershey’s version of this, right out of their cookbook. Such comfort food. Now I can have it again! It is amazing and even better without the guilt and sugar rush of the old version! (just a bit too hot to eat right now so took a moment to thank you, Briana! )
Aw, thank you, LaRae! I’m so glad it brings back good memories!
Um this was seriously yummy! I didn’t want eggs for breakfast again and this popped up this morning and so I thought I would try it! I’m always craving chocolate! This hit the spot! Yum!
Bri – I have a gas stove and make pudding a lot, no problem at all. Thanks for this chocolate recipe!
Good to know – thanks, Sherry!
Oh wow, Brianna! I know it’s not in the Bible, but I somewhat expect to see pretty much all your recipes lined up on a table in heaven, right beside the chocolate fountain. So good!! (I hope that’s not sacreligious, but God did create this stuff, so why couldn’t it be there too? For now I’ll enjoy the earthly version. ?)
Haha…love it, Marion!
The recipe came in just on time to try it for my breakfast this morning. Very good! I saved a little bit to put in the refrigerator to see how it will set up when it is cold. Thanks for your awesome recipes.
Thanks so much for trying it, Janelle! I’m glad you like it!