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Chocolate Base (For Coconut Macaroon Custard)

Categories: Pudding

Submitted by: Jackie Ourman


  • 1/2 cup semi sweet chocolate chips
  • 1/2 tsp vanilla extract
  • 1 1/4 cup milk 2%
  • 2 tbsp sugar
  • 1/2 tsp kosher salt
  • 2 egg yolk
  • 1 tbsp Rumford Cornstarch



Melt chocolate in a medium microwave-safe bowl in 30-second intervals until it can be stirred smooth with a spatula.  Add vanilla extract and set aside.




Heat milk in a medium saucepan over medium heat until just beginning to simmer. In the meantime, whisk egg yolks, sugar and salt together until sugar begins to liquefy. Whisk in cornstarch until well combined. Once milk is simmering, pour 1/3 into bowl with cornstarch and egg yolks and whisk until blended. Add the mixture into the saucepan with the rest of the milk and whisk continuously over medium heat until liquid is thickened to a custard-like consistency and whisk is beginning to make tracks on the bottom of the pan, about 3-5 minutes.




Pour custard over melted chocolate and stir with a spatula until well combined. Allow to cool for 5 minutes and divide evenly into small serving glasses as the base for your dessert.