Hot Chocolate Custard Slice must be perfect for this time of year. I am sharing today a vegan version. The slice is decorated with chocolate syrup, whipped cream, and fluffy marshmallows. It is not difficult to make, but it does take a bit of time to let it set. Also, there is some waiting time for the puff pastry to cool down. I used shop-bought puff pastry as the version I used is lighter than the one I could make at home. On top of that, with only a few ingredients and no added sugar, there is no point in making it at home.
This custard slice is not very sweet. I would suggest adding more sugar if you want a sweeter version. I prefer it like this, but, of course, it is a matter of taste.
Ingredients for 6 Hot Chocolate Custard Slices:
– 1l soy milk
– 3 spoons of cocoa powder
– 5 heaped spoons of plain white flour
– 1 tsp agar agar
– 6 heaped spoons of sugar
– 2 tsp vanilla paste
– 100g dark chocolate
– 1 pack of light puff pastry
– vegan whipped cream
– chocolate syrup Sweet Freedom
– vegan marshmallows, from Dandies
Start by heating the oven and baking the puff pastry, according to the instructions on the package. I had to leave mine in the oven for longer, so make sure the puff pastry is golden brown before you take it out of the oven. To bake it perfectly, put the puff pastry between two sheets of baking parchment, and place a tray on top of it, so it doesn’t rise too much. I do not recommend adding baking beans on top of the tray, as this is heavy enough. The puff pastry needs to have a bit of a rise.
While the puff pastry is baking, make the cream. In a saucepan, mix the cocoa, white flour, agar agar, and sugar with a bit of milk. Pour the rest of the milk and mix again. Add the vanilla paste and mix. Put the saucepan on the hob at medium heat and stir until the mix starts to thicken and bubble. Remove the saucepan from the heat. Add the chocolate cut in smaller pieces and stir so it dissolves. Leave the chocolate custard to cool.
Cut the puff pastry in half and put it on baking tray lined with cling film or baking parchment. This will be the mould to shape the dessert. When the chocolate custard is still slightly warm pour the cream on top of the puff pastry sheet and level it with a spoon or knife. Place the second layer of puff pastry on top. Leave the dessert to set in the fridge for a couple of hours or overnight.
Slice the dessert in 6 slices. Pour a bit of Sweet Freedom sauce on top and level it with a knife. Add a bit more if needed. Squirt whipped cream on top, just before serving, as it will melt slightly if left for too long. Add some delicious marshmallows on top and the Hot Chocolate Custard Slice is ready to be served. I would suggest serving it with a yummy cup of Hot Chocolate.