Wednesday, July 31, 2013

Thick, Creamy Chocolate Custard Yogo

Where do you keep your chocolate stash? Come on, I know you all have one, even if it is just an unintentional stash. Sometimes I find myself in the pantry with my hand in the cooking chocolate bag.
Last night I sneaked the block of chocolate out of my hospital bag. It was meant to be a midnight treat for after the baby is born, but now baby is overdue and  necessity calls--the chocolate is out, paired with girlie movies and other feel good things when the night comes and the babies are tucked up in bed. Why is the waiting game so hard?
I don't know...but chocolate sure makes everything feel a little better.
And I have just found the ultimate chocolate feel good recipe that pleases little people and big people alike. It reminds me of the chocolate custard recipe my mum used to make--or those yummy chocolate yogo tubs you get at the supermarket (although they're never big enough.) This super thick, creamy chocolatey goodness is easy and simple to make and cost effective--considering you buy a tub of the stuff for about 5 or 6 dollars. This probably costs a dollar. And I could seriously eat a litre of this stuff in a sitting. Although I can't, because my stomach isn't big enough anymore to do something as reckless as that. Just as well!
You can use cocoa powder instead of Milo powder for this recipe, but I used Milo/chocolate drinking malt for it's added nutritional benefits, and lowered the sugar from the original recipe. My kids can't get enough of this stuff and it makes a nice and not too naughty treat for them that they can scoop on their own from individual little plastic tubs. It's a winner all around.



THICK, CREAMY CHOCOLATE CUSTARD YOGO (Adapted from Best Recipes)

3 cups milk
1/2 cup Milo powder
1/3 cup sugar
4 tbsp. corn flour
1/2 cup boiling water

Place two cups of milk in a medium saucepan over a medium heat. Heat until it boils. Meanwhile, in a medium bowl, place the chocolate powder, sugar, corn flour and boiling water. Stir to combine and dissolve. Add the final cup of milk to this mixture and stir.
When the milk on the stove-top is coming to a boil, pour the chocolate milk mixture into the saucepan through a sieve or strainer. Lower the heat and whisk continuously until the mixture begins to thicken, approximately 5 minutes. Remove from heat and pour into a container or individual tibs. Place a layer of plastic wrap directly over the top of the custard to avoid a skin forming. Refrigerate until cool before serving. Custard will thicken on refrigeration.

NOTES: Makes about 700mL. You can use cocoa powder instead of Milo for this recipe. Some brands of cocoa are stronger than others, so adjust accordingly. You may also like to add a little more sugar if you use cocoa, as Milo is sweetened.




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