Bitter Chocolate Custard

Ingredients

• 1.4 eggs
• 2.0.67 cup sugar
• 3.0.25 cup water
• 4.0.25 teaspoon cream of tartar
• 5.200 gram dark chocolate, broken into pieces
• 6.2 tablespoon instant coffee powder, dissolved
• 7.0.25 cup water, boiling; for melting chocolate
• 8.2 tablespoon cocoa powder
• 9.1 cup Ultramel or double cream, 1 cup for custard; 2 cups if making ice cream

Method

1. 1.Beat eggs, add sugar and water. Stir over low heat using a double boiler until slightly thickened.
2. 2.Add cream of tartar.
3. 3.Melt chocolate with coffee powder and boiling water (use double boiler or pan on very low heat). Add cocoa.
4. 4.Add the chocolate mixture to the egg mixture, beating well.
5. 5.When cool, add cream.
6. 6.Use as a custard or churn/freeze as ice cream.
7. 7.Decorate with brown food colouring or piped chocolate if wished.

Notes

• Ultramel is a South African brand of long-life custard. Double cream can be substituted.
• Coffee powder: 'Surprise' brand was crossed out — any good-quality instant coffee powder works.
• As ice cream: use 2 cups cream and freeze using the standard deepfreeze-spin-refreeze method.