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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.)
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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!
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