There is nothing in this world like a big bowl of guilt-free Chocolate Custard.
Of course, this isn’t a guilt-free version – if there is such a thing. But the good thing about this recipe is that you can reduce or omit the amount of sugar contained by as much or as little as you like, or even substitute the sugar for an alternative sweetener.
My son had his tonsils out just yesterday so I’ve made a huge batch of Chocolate Custard as a treat, and something soft to go down his throat. Now this recipe is easy to make, but it is best when served cold. It also thickens as it is refrigerated, so don’t cook it until it is nearly stiff, once it starts to thicken, take it off the head right away and place in the fridge. You will get a much better result that way!
Here’s how to make Chocolate Custard!