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5 from 5 votes

Rhubarb Crumble & Custard Chocolates

Rhubarb Crumble & Custard Chocolates are a fun take on the much loved classic British dessert
Prep Time1 hr
Total Time1 hr
Course: Chocolate
Cuisine: British


  • 200-250 g/ 7-9 oz White chocolate
  • 1 tsp Custard powder (see notes)
  • 8 tsp Double (heavy) cream
  • ¼ tsp Vanilla pean paste
  • 75 g/ 3 oz rhubarb
  • 50 g/ 2 oz White sugar
  • 30 g/ 1 oz Shortbread biscuit


Temper the Chocolate

  • Chop or grate 200g of the chocolate - the smaller it is the better since the quicker the chocolate will melt and temper. Set aside 25-30% of the chocolate
  • Heat the rest of the chocolate by microwaving it on half-power, stirring the mixture every minute until it is almost completely melted. This will take approximately five minutes
  • Remove the bowl of chocolate from the microwave and stir to cool it slightly. Those remaining lumps of chocolate will melt as you stir. Using a reliable food thermometer, such as a Thermapen, check the temperature of the melted chocolate -  it should be between  37 – 40°C (99 – 104°F). If the chocolate temperature falls short of this range heat it gently in 15-second bursts until it is there and stir again
  • Next, add spoonfuls of the grated chocolate set aside earlier (the seeding chocolate). Stir until melted and smooth, then add more seeding chocolate, continuously in this fashion. Stop when the desired temperature (29 – 30°C/ 84 – 86°F) is reached and the chocolate is smooth. You may not need to add all of the chocolate. Don't be surprised if this part takes up to 15 minutes
  • Use immediately to line your chocolate molds - there are a few tips in the notes for this recipe

Make the Ganache

  • Weight the leftover tempered chocolate and make up to 100g/ 4 oz
  • Gently melt the chocolate over a Bain Marie. Once melted stir until completely smooth
  • Meanwhile put the cream into a small jug and heat until scalding (but not boiling) in the microwave
  • Use a mini whisk to mix in the custard powder until smooth (ensure no lumps remain)
  • Pour the milky mixture over the white chocolate, add the vanilla bean paste and mix in. Let cool to room temperature

Make the Rhubarb compote

  • Remove any tough stalks from the rhubarb then chop the remaining stalks into thin slices 
  • Put into a small saucepan with the sugar and cook on a moderate heat, stirring occasionally with a wooden spoon, until the fruit has softened and the sugar has melted 
  • Turn up the heat and continue to cook, stirring often, to prevent burning, until the compote is thick and jammy
  • Let cool to room temperature

Assemble the chocolates

  • Put approx ½ tsp rhubarb compote into the base of each chocolate. Any leftover compote goes well with yoghurt
  • Spoon the ganache into a piping bag and top the rhubarb compote with it - filling the chocolate mold almost to the top
  • Crush the shortbread until it resembles breadcrumbs and scatter over the top of the chocolates
  • Best eaten within 2 days


I used Birds custard powder - the type that comes in a drum and is blended with milk. I do not recommend using the Instant powder from sachets that is made with boiling water.
How to prepare chocolate molds:
  1. Pour the tempered chocolate into the mold cavities
  2. Use a metal kitchen scraper to remove the excess chocolate (collect it in a bowl)
  3. Shake the mold tray a few times and tap it on a worktop to help remove air bubbles (as my mold was flexible, I put it onto a chopping board to do this).
  4. Next, turn the mold tray over the bowl and allow the excess chocolate to fall into it
  5. Turn the tray back over and use the scraper to remove the excess chocolate, so a clean edge forms around the chocolate cavities
  6. Lay face down on greaseproof paper - leave for 2 minutes
  7. After 2 minutes turn the mold back over and scrape off any excess chocolate that has dripped down. Leave to set at room temperature for approx 5 minutes (or in the fridge for 2 minutes)