Today, I have the ultimate cold-weather beverage: hot chocolate custard. Made with a combination of dark chocolate and cocoa powder, the drink is enriched with a couple of egg yolks, making it super rich and creamy.
If you love hot beverages, you may also want to give my hot butterscotch a try. It’s also great for cold weather.
For ease of browsing, you can find all my beverage recipes in one place. Now let’s get on with the hot custard!
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Hot Chocolate Custard, At a Glance
✅Skill Level: Beginner
✅Skills: Heating, Whisking
✅Type: Hot Chocolate Beverage, Drinking Custard
✅Number of Ingredients: 7
✅Prep Time: 5 minutes
✅Cook Time: 10-15 minutes (including making the base and the finished drink)
✅Yield: 5 small servings (it’s rich!)
Related Reading: All About Custard
Jump Straight to the Recipe
The Ultimate Aprés Ski Beverage
I have been skiing exactly 1 1/2 times in my life. Suffice to say, that was enough.
Since my real experiences with skiing were less than idyllic, I have created a ski lodge in my mind. A lodge where actual skiing takes a back seat to chatting by a fire, an afterthought to a long, lingering, multi-course breakfast. In my lodge, shaggy area rugs are scattered around. There are roaring fires in stone fireplaces (one of which is arched), plenty of board games to choose from, tons of guilty pleasure books lining the bookshelves, and a hot beverage is never more than an arm’s length away.
Some beverages are made to be guzzled down to quench thirst. Other beverages are meant to be sipped and savored. Guess which kind of beverage this is?
This hot chocolate custard is rich enough to serve as dessert. Mini coffee marshmallows make a perfect, cute but sophisticated garnish as they slowly melt into the chocolate.
Why Add Egg Yolks?
A few years ago, I mentioned that I add an egg yolk to my hot chocolate, and lots of folks were appalled. But think of it as a hot chocolate eggnog and that might help. The yolk adds just a bit more richness, a little more body to the drink, allowing it to straddle the line between drink and dessert. The marshmallows push it over that line squarely into the dessert category.
Serve this is small portions. If you’d like to lighten it up a bit so it’s more a beverage than a dessert, by all means leave out the yolk and make it with all milk. Do try it in its original form at least once though. It is deeply satisfying and delicious. And it’s also the house beverage of my imaginary ski lodge.
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How to Make Hot Chocolate Custard
I suggest you make this drink in two steps:
- Making a base of chocolate, cocoa, milk, half & half, salt, and a little sugar. Bring to a boil to reduce it a little, then cool and chill.
- Add egg yolks whisked with a bit of milk to the finished base, and heat until steaming and hot.
Why?
Think of cocoa solids as if they were tea leaves–dried out little guys that greatly benefit from steeping in hot liquids to extract all the flavor.
When we make and then chill the base, the cocoa solids in both the chocolate and cocoa powder have a chance to bloom and deliver maximum chocolate flavor.
If you absolutely cannot wait, you won’t go to hot chocolate custard jail if you make the whole drink at one time. I do think making it in two stages yields a richer, more sumptuous drink, though. Your call.
If you don’t need further instruction, feel free to head straight to the recipe and get started.
Ingredients and Substitutions
Here’s what you’ll need to make this drink.
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- chopped dark chocolate: I use a 70% dark chocolate bar. You can use bittersweet or semisweet chocolate chips, but use the best quality you can find. And know you may not need the additional sugar if using chocolate chips
- cocoa powder: For more depth of chocolate flavor. You can use American or Dutch process (alkalized) cocoa powder. Either will work
- half and half: Makes up about 1/4 of the total liquid in the recipe. Half and half brings in a bit of additional body and butterfat to carry flavor
- whole milk: Makes up the majority of the total liquid in the recipe. I would not substitute for 2%. You need the milk fat in the whole milk for mouthfeel. For a slightly less-rich drink, use all whole milk rather than a combination of half and half and whole milk
- dark brown sugar: I find that my drink usually needs a touch of brown sugar to make it sweet enough, especially with the unsweetened cocoa powder along for the ride. You can substitute light brown sugar or granulated sugar, or even use some honey or maple syrup
- egg yolks: For richness. The egg yolks are what make this hot chocolate a custard-type of drink. I call for 2 yolks. You can lighten it up with just 1 yolk, or leave them out entirely. Then you’ll have a rich hot chocolate that can’t be called a hot custard. But it’s you’re drink, so make it like you want!
- salt: Dials in all the flavors and counteracts any bitterness from the cocoa powder. I use about 1/4 teaspoon of Morton’s kosher salt in mine
- vanilla: Rounds out all the flavors and adds some woody, creamy, floral notes. (affiliate) My favorite vanilla on Amazon
Procedure
This is a very easy drink to make (even if it is made in 2 parts).
Break up or chop the chocolate and add it to the cocoa powder milk, half and half, about 2 Tablespoons of dark brown sugar, and salt.
Bring to a slow boil and let it bubble at a high simmer for a couple of minutes. This concentrates the mix just a bit and results in a thicker final beverage.
Cool and then chill for up to two days.
When you’re ready to serve, pour the base into a saucepan, whisk together the egg yolks with a couple of ounces of milk and then whisk that into the base.
Heat over medium heat, whisking constantly until slightly thickened and steaming. There should also be a lot of very fine, dense foam on top.
Check the temperature. You want it at 165F to be sure the egg yolks are completely cooked.
Pour into small glasses, top with whipped cream and/or marshmallows, and enjoy!
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.
A Note About Measurements
My recipes are almost all written by weight, including liquids, unless otherwise specified.
For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.
I promise that baking and cleanup will be so much quicker and easier.
This is the scale that I recommend for home use. I have owned and used one for years.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
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Hot Chocolate Custard Recipe
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Ingredients
For the Base
- 4 oz dark chocolate a bar with 70% cocoa solids is a good bet
- 2 Tablespoons cocoa powder American or Dutch process
- 12 oz whole milk
- 4 oz half and half
- 2 Tablespoons dark brown sugar
- heavy pinch of kosher salt
To Finish
- 2 egg yolks
- 2 oz whole milk
- All of chocolate base
- 1-2 Tablespoons dark brown sugar (optional) Two tablespoons might be enough, but add 1-2 additional tablespoons now if you think it needs it
- ½ teaspoon vanilla extract
Instructions
For the Base
- Finely chop or grate the chocolate and add to a heavy-bottomed saucepan.
- Add the cocoa powder, half and half, whole milk, 2 Tablespoons of brown sugar, and salt.
- Heat over medium heat, whisking frequently, until all the chocolate has melted. Keep at a very low boil/high simmer for 2-3 minutes to concentrate and thicken the base slightly.
- Let this base sit for at least an hour or cool it down and refrigerate it overnight or for up to 2 nights.
To Finish
- In a small bowl, whisk together the whole milk and egg yolk.
- Whisk this mixture into the chocolate base and, whisking constantly, heat the chocolate to 165F.
- Taste and add additional sugar, if necessary. Remember it will be sweeter if serving with marshmallows or whipped cream. Whisk in the vanilla.
- Strain the mixture into a pitcher. It should be very frothy and have a nice head on it. If not, whisk and whisk until it does.
- Pour into demitasse or espresso cups, garnish with coffee marshmallows (or the garnish of your choice) and indulge.
Did You Make Any Changes?
Notes
Storing
Keep the base in the fridge for up to 48 hours before making the custard. Once made, you can keep the custard in the fridge for another 2 days. 1 recipe will make about 4-5 4oz servings. Remember, this is a rich drink, so start with a small serving!Variations
For a slightly less-rich custard, cut the yolks back to 1 and use all whole milk rather than half and half and whole milk. For a mocha version, add 1 Tablespoon of instant coffee, or to taste.Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
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I can guarantee you that one sip of this “drinkable dessert” will make memories of even the most humiliating ski outings fade into the background.
Thanks for spending some time with me today, friends. Enjoy!
Take care, y’all.
Join in Today!
Thank you for the delightful recipe! I’m having an annual Christmas lunch for 9 retired co-workers, (ladies). Nothing fancy just a fun get together. Having pizza delivered with a salad bar. I would like to finish this off with your hot chocolate & dessert! Do you think I could use a slow cooker so I’m not making it last minute? I value your input! Thank you
Tanya, hi! I approve of the pizza/hot chocolate combo! If you’re having 9 folks over, I’d double the recipe, so you’ll end up with about 40-42 oz of hot chocolate. Should be plenty if you serve it in espresso cups. The only reason I used the huge glass was for the photos! I think you can absolutely serve 8t in a slow cooker set to low to keep it warm, but I’d go ahead and make it on the stove top so you have more control over how quickly the eggs cook and so you can strain it to make sure it’s smooth before keeping it warm for serving. I’ll have the marshmallow recipe up very soon, too, in case you’d like to serve it with mallows! Please let me know if you have any other questions. Enjoy the hot chocolate custard, and enjoy your party!
Hi Can you make coffee marshmellows in a way that when you add boiling water on top it makes a cup of coffee? Thank you
Hi, Jim! Did you see my response on facebook? The short answer is yes, but you’d have to make sure the mallows were really intensely coffee-flavored. And then I guess there’s the issue of do you want gelatin in your cup of coffee, since there’s so much gelatin in mallows? Still, it would be fun to give it a try!
This hot chocolate custard looks just dreamy. I’m a chocolohic and would kill to have one or 2 cups of it! Be sure it will soon happen in my kitchen 🙂
It is pretty darned fantastic, Sylvie! I hope you enjoy it! It really is especially good with the coffee marshmallows, but if you don’t feel like making them, you could top each little cup with some espresso whipped cream. =)
I was a die-hard skier for many years – I chose San Francisco over LA solely on the basis that it was closer to decent skiing, and the company I worked for at the time had openings in both cities. I’m so happy you guys all hopped on board for my ski weekend party, and with such gusto. These hot chocolate custards look absolutely amazing. And your video for making marshmallows is wonderful!! I’m skiing tomorrow, and would give a lot to ski down the mountain to one of these.
I sometimes wish I knew how to ski, but honestly, I don’t like to be cold! lol I will be more than happy to meet you at the lodge and hand you a steaming cup of hot chocolate custard, Susan! I love this theme, though. Winter Ski Party could just as well mean “comfort food,” and I’m all for that!
Oh my heavens Jenni, this is just too much to take in at one shot, I guess I will have to have at least two or three just to make sure I really do like them, ROFL! And you’re not the only one who spent most of their time scooting down the hill instead of skis. After doing fairly well on the bunny slope, I made the mistake of letting my friends talk me into trying a bigger hill. I fell so many times that I gave up, put my skis over my shoulder and walked down! 🙂 I could have really used one of these custards to soothe my frazzled nerves that day! 🙂
At least you conquered the bunny slope! Only my bottom mastered that one! lol =)
I love making homemade marshmallows. Absolutely no comparison to store-bought is there?
You are so right! And so many more options for flavoring too, Lana!
This sounds and looks like a truly decadent apres-ski dessert. Love the coffee marshmallows and the hot chocolate custard sounds amazing!
Thank you so much, Jeanette! It is very rich, even made with mostly milk. That’s why it’s in tiny, tiny cups. Just enough! =)
Sounds so much better than ordinary hot chocolate. And homemade marshmallows really puts it over the top.
The coffee mallows were a late addition to the post, but once I got them in my head, I couldn’t not make them, Barbara! 🙂
You are braver than I am. I never even went up the slope so got saved from landing on my bottom. Not that I haven’t had “landings” on my bottom in a busy snowy streets (multiple times). Yes, I am that unbalanced. I don’t know how to walk on ice or snow.
Though I love your hot chocolate custard, it is the marshmallows that will be the weekend project with my teen. She will love it. Thanks for the video.
I don’t think so much brave and young and overly optimistic, Ansh! The mallows are fantastic–you guys are going to love them! It’s like beaten coffee Jell-o! =)
Coffee marshmallows? Ultra rich hot custard? I’d be happy to hang out with you in the lodge with one of these babies!
P.S. My first ski experience sounds EXACTLY like yours–except since I was an Iowan skiing in Wisconsin, many of us were wearing scotchguarded jeans :/
I’m glad I’m not the only one with a Scotch Guard horror story, Liz! Hanging out in the ski lodge with these little guys to keep us company more than makes up for it! =)