Thermomix Chocolate Custard Recipe | Fat Mum Slim (2024)

Thermomix Recipe: Chocolate Custard

There’s one thing I’ve learned while doing this Thermomix challenge, and that’s that Thermomix owners are quite passionate people. They love their machines. I’m starting to get why they do, but I’m afraid I don’t think I’ll ever be that person. I’m 15 days in and I’m glad I’m using it more. I’ve made two meals that only use the machine {one was steamed chicken, vege and rice that I forgot to photograph, and another chicken and vegetable with sauce combination}. If I can learn how to do more of those types of meals each week, I’ll be happy. Because a lot of the meals I’ve made so far haven’t been particularly healthy, my own fault I know.

And this is one of those not-so-healthy meals. It’s a chocolate custard. I made it for Hubby because it’s kinda his thing. I’m a vanilla girl. This recipe is from this blog.

Thermomix Chocolate Custard

Ingredients

6 squares of dark chocolate {I used leftover Easter eggs}
60g sugar
30g cornflour
1 Tbsp cocoa
700g milk
2 eggs

Method

♥ Place the chocolate, sugar, cornflour and cocoa into the Thermomix bowl. Mix for 20 seconds at Speed 9.
♥ Add milk and eggs. Cook for 7 minutes at 90 degrees on Speed 4.
♥ Eat straight away, or chill and serve cold.

15 thoughts on “Thermomix recipe: Chocolate custard”

  1. Chantelle , please don’t tell me that all your future recipes are going to be all Thermomix. Not everyone can afford a $2000 kitchen appliance. .

    • That’s a bit rude – she has already explained that she’s doing a month of Thermo recipes – to fall in love with it a bit more. And they are actually very affordable on interest free payment plans – you can pay less than a couple of coffee’s or other vices worth a week…. Not everyone likes to hear them being bagged!

      • Thanks for the explanation. I didn’t read the bit about the monthly recipes so that makes sense. I didn’t bag the Thermomix so don’t know how you read into that. Im aware how they have everyone hooked in , I have seen them in action and quite frankly I would rather payment plan an overseas holiday but that’s just me. Thanks for the clarification.

      • Thanks Naysie. You’re very sweet. x

    • Nope, as Naysie said it’s just a challenge I’m giving myself. Lots of non-Thermomix recipes coming up.

      P.S. I have never ever said that people should buy a Thermomix. I bought one thinking/hoping it would make my life easier, it hasn’t done so for me yet. This challenge {as explained here: https://fatmumslim.com.au/falling-love-thermomix-pretty-darn-good-choc-chip-cookies/ } is to see if I can fall it love with it by using it everyday.

      Sorry for the confusion.

  2. I’ve tried to love my Thermo, but I just can’t. Its a big fat waste’o’money imo. I used a slow cooker way more and that cost me $30! lol

    • Have you tried selling it?

  3. Oh I made this today – so yumbo! Thx for sharing. I’ve had my thermomix for about 18 months and I love her so, but I just seem to do the same old things all the time. I’m loving your challenge b/c it’s getting me to do other stuff.. so thanks again. 🙂

  4. Thankyou for this recipe! Our family loves it warm….nomnomnom! Thanks xx

  5. Fail.. Basically I got hot chocolate .. Added more corn flour and cooked it longer..

    No luck 🙁

  6. disgusting your recipe was terrible you just humiliated yourself for posting this. We tried to sell it but everyone tasted it and said it was filthy disgusting, so we just said a lady online made the recipe up. hahaaha they hate you

  7. I hated this recipe it was a recipe for disaster. I sent it to some friends so they could try it before I even tried it and they went online and were saying how bad it was. it is horrible boooo

  8. I agree they ARE RIGHT YOU ARE MEAN

  9. I’m going to make this recipe as soon as my Thermomix has finished making the porridge. I’m watering at the mouth already. Also, I usually don’t put my email into those initial pop ups but it was designed so nicely I couldn’t help myself. Your branding is gorgeous omg who is your designer or do you do it yourself?

Comments are closed.

Thermomix Chocolate Custard Recipe | Fat Mum Slim (2024)

FAQs

How to thicken custard without cornstarch? ›

Use tapioca instead of flour or cornstarch.

You will need less tapioca than flour or cornstarch, as tapioca does not need to be combined with cold water to add to your custard. Use about 1 teaspoon (4.9 mL) of tapioca for every 1 tablespoon (7.5 g) you would use of cornstarch.

What is the consistency of custard? ›

Depending on the recipe and inspiration and purpose, custard will in consistency from a thin pouring sauce for cakes, pies and rice pudding to a thick pastry cream used to fill éclairs and donuts or make crème brûlée (baked custard) or crème anglaise.

What can I use in replacement of cornstarch for custard? ›

What can I use instead of cornstarch for puddings? Cornstarch often teams up with egg yolks to thicken a custard or pudding. Swapping in all-purpose or rice flour is your best bet here, since tapioca, potato starch, and arrowroot powder can be finicky with respect to cooking and holding.

How to make custard thinner? ›

I kept my custard on the heat for too long and now it's too thick. How can I fix it? The easiest way to thin it out is to put it back onto a gentle heat and whisk in some more milk until it's your desired consistency. If you add too much milk, simply keep it on the heat until it has thickened again.

How to tell if custard is thick enough? ›

Most often, it's referring to nappe consistency, which means the mixture is thick enough to coat the back of a spoon. Dip your spoon or spatula into the custard, then run your finger through it. If the line made by your finger stays, the mixture is properly thickened.

Why won't my custard thicken? ›

Add one of these ingredients to thicken custard

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove.

What to do if custard is too runny? ›

The first option is to mix two tablespoons of flour with four tablespoons of cold water for every cup of custard you've made. Mix the flour into the water well, then whisk it into your custard mixture as it cooks on the stove. You can follow the same steps with cornstarch instead of flour if you prefer as well.

What ingredients can be used to thicken a custard? ›

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

What to use instead of cornstarch for thickening? ›

5 Best Cornstarch Substitutes
  • All-Purpose Flour. Yep, that's right — all-purpose flour is a very stable thickener. ...
  • Arrowroot Powder. If you happen to have this starch on hand, you're in luck: It has the same thickening power as cornstarch, and it creates a beautiful, shiny sauce. ...
  • Potato Starch. ...
  • Rice Flour. ...
  • Tapioca Starch.
Jun 23, 2023

How to make a slurry without cornstarch? ›

Using Flour Instead

If using flour, you'll still want to make a slurry: The ratio is two tablespoons of flour and 1/4 cup of cold water for each cup of liquid. Once you add the slurry to the hot sauce, stir until the mixture turns thick and bubbly.

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