It has taken me ages to perfect this dessert. I have been playing around with the ratios to make it perfect, as close to the classic Australian YoGo, chocolate yogurt dessert as possible. So here it is my Vegan Yogo, Chocolate Custard recipe:
- ½ cup caster sugar
- ⅓ cup cocoa
- 2 tbsp. corn flour (corn starch)
- 2 cups soy milk
- 1 tsp. vanilla essence
- pinch of salt
Place all ingredients minus vanilla, into a large saucepan, place over medium heat and bring to boil, whisking continuously. Let boil, whisking constantly, for 2 minutes. Remove from heat and mix in vanilla essence. Pour into ramekins or small bowls and refrigerate for at least 2 hours prior to serving. Enjoy!
Hints & Tips:
- Even a tiny amount less or more of corn flour will make a huge difference to the consistency of your chocolate dessert.
- Trust me, you don’t want to add any more chocolate it will taste powdery.