This Chili Chocolate Custard is rich, creamy, with a little spicy kick! Just what we need on these long wintery days.
These chocolate custards are super easy to make, take about 10 minutes of prep time. If you’re feeling impatient, you can leave them to set in the freezer for 1-2 hours, but I found the fridge gave the best consistency. You could even make them the day before you plan to eat them and leave to set in the fridge overnight.
The amount of chili you add is totally up to you! Add a pinch then taste then add more until it has the kick you are after. Of course if you are not a chili fan you can completely leave it out.
With all of my healthy treats I always use an unscented coconut oil as otherwise I find the coconut oil taste can be a little overpowering. I buy Blue Coconut from Pak'nSave which comes in a 1L tub - perfect for cooking, baking, taking your make up off and giving to the dog too (it’s apparently very good for their ear health 👌).
Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊
Chili Chocolate Custard
1 can full fat coconut milk (or use coconut cream)
2 egg yolks
3/4 tsp cinnamon
1/8 tsp chili powder (add to taste)
1/4 cup cocoa powder
Pinch sea salt
2 Tbsp Blue Coconut coconut oil
2 Tbsp honey or maple syrup
Place all ingredients in a bowl and whisk to combine.
Pour the chocolate mixture into a saucepan and cook on medium heat whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon. Do not let it boil.
Pour the mixture into 4 individual ramekins and refrigerate for 6-8 hours or until set (or chill them overnight).
Sprinkle with a little extra cinnamon and cocoa powder before serving.
If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛
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