Instructions
- Add ½ cup milk, sugar, cocoa powder, and cornflour in a saucepan. Stir to form a smooth paste. Add the remaining milk gradually, keep stirring.
- Cook mixture over medium heat until thick, stirring constantly.
- Keep stirring, Bring to a simmer, cook until thick and bubbling.
- Pour into small serving containers. Set aside to cool.
- Cover plastic wrap and refrigerate.
- Serve cold. Sprinkle with cocoa powder.
Eggless Chocolate Custards is a simple stovetop custard that skips eggs entirely, relying on cornflour instead to do the thickening work, which makes it a lighter, more approachable dessert than a traditional baked custard. Cocoa powder and brown sugar dissolved into milk build the chocolate flavor from the start, with brown sugar adding a slightly deeper, more caramel-like sweetness than white sugar would.
Whisking the cornflour mixture smooth before gradually adding the rest of the milk is what keeps the custard silky rather than lumpy, and cooking it slowly while stirring constantly lets the cornflour thicken the milk gently into a smooth, pudding-like consistency. Because there’s no egg to worry about curdling, the process is fairly forgiving, just steady heat and constant stirring until it thickens and bubbles. Chilled afterward, it firms up further into something with a texture the recipe compares to chocolate truffles, rich-tasting but only lightly sweet rather than cloying, since the chocolate flavor here comes through cleanly without eggs muting it. A dusting of cocoa powder on top before serving reinforces that chocolate note, and the whole thing works just as well warm as it does cold, making it a flexible, no-fuss way to satisfy a chocolate craving with minimal ingredients.
Notes
You can substitute regular milk with soy milk for a dairy-free version.