Chocolate Custard in a Jar

Processing: N/A
Storage:
Refrigerator (use within a few days)
Freeze (up to 2 weeks)
Yield: 3-4 cups
     
This chocolate custard is a family favourite. It only uses four ingredients and takes only minutes to prepare. The recipe is also very versatile: try out a flavoured version for the kids, add a nip of liqueur for an adults-only indulgence, or substitute with a sugar substitute and skim milk for a low-sugar, low fat version ...   more ideas at the end :)
  
Ingredients:
3 cups milk
4 tablespoons good quality cocoa (or 2 tablespoons cooking/baking/strongly flavoured cocoa)
4 tablespoons cornflour (cornstarch)
1/2 cup white sugar (add 1-2 tablespoons extra if you are using a bitter cocoa)
  
Prepare jars.
Heat your jars by covering in water and bringing to a boil for 10 minutes to heat through while you prepare the chocolate custard dessert.
  
Heat milk.
Place 2 cups of milk in a saucepan and place on medium heat while you prepare the chocolate mixture. You don't want the milk to boil, so keep an eye on it!
   
Prepare chocolate mixture.
Combine the cocoa, cornflour (cornstarch), sugar and remaining milk in a bowl. Whisk to combine. Whisk the chocolate milk into the heated milk, whisking well to combine. Continue whisking for a few minutes over medium heat until it thickens (3-5 minutes).
    
  
Ladle hot chocolate mixture into hot jars.
Pour into your pre-heated jars, filling almost to the top. You want the smallest amount of air between the lid and chocolate custard so it doesn't develop a "skin" on top. Twist on your lid to seal (I used the white plastic mason jar lids). This makes about 4 cups of chocolate dessert per batch.  
  
Refrigerate.
Place jars into your refrigerator, serve once cold. I allowed about 6-7 hours and it was nice and thick by then - so you can prepare this in the morning or at lunch time for dessert that night!
  
Enjoy!
    
LOW FAT CHOCOLATE DESSERT
   Use hi-lo or skim milk.
LOW SUGAR CHOCOLATE DESSERT
   Replace sugar with 1/2 cup Xylitol (or 1/4 cup Stevia).
LOW FAT AND LOW SUGAR CHOCOLATE DESSERT
   Use hi-lo or skim milk and 1/2 cup Xylitol (or 1/4 cup Stevia) instead of sugar.
DAIRY FREE CHOCOLATE DESSERT
   Use soy milk instead. Be careful heating it while it thickens, as soy milk tends to burn easier than cows milk.
CHOC STRAWBERRY DESSERT
   Replace 1/2 (or all) of the cocoa with strawberry flavoured Nesquik (powdered, flavoured milk drink). You'll also want to cut back the sugar to 1/4 cup instead of 1/2 cup.
CHOC MILO DESSERT
   Replace 1/2 (or all) of the cocoa with Milo (powdered, flavoured milk drink).
SERVING SUGGESTION FOR ADULTS
   Add whipped cream and shaved dark chocolate.
ADULTS-ONLY VERSION
  Add a nip of your favourite liqueur.
FREEZING
   Freeze for up to two weeks, kids enjoy it in icy pole moulds :) it may separate a little upon defrosting, so stir before serving.
   

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