This gluten free chocolate custard is a rich, thick, and creamy chocolate dessert. It is perfect for any chocoholic! This chocolate custard is simple to make, and I also include a dairy-free option so everyone can enjoy my new recipe. Make it in just 40 minutes!
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This dark chocolate custard will make you weep tears of joy. It is made with dark chocolate and melts in your mouth. (You can also use milk chocolate if you prefer!)
And I can guarantee that this easy dark chocolate custard recipe is good enough to be that special “Valentine’s Day” dessert for a romantic night or a special family dessert.
You may want to make this custard dessert recipe in ramekin dishes so you don’t devour the entire chocolate custard in one sitting. If you love chocolate as much as we do, check out my best gluten free chocolate desserts!
Why our family loves this dark chocolate custard:
- This gluten free custard makes an incredible stand-alone dessert.
- It is amazing as a gluten-free chocolate cream pie or tart filling!
- It is so easy to learn how to make this chocolate custard. You can enjoy it warm or chill it in the refrigerator to have it cold.
Allergen Information:
This thick and creamy chocolate custard is gluten-free, soy-free, nut-free, and oat-free. You can make it dairy-free using a dairy-free heavy cream. (So Delicious and a few other brands now make this. Look in the refrigerated section in your grocery store.)
Tips For Success
1. Slow is good! Use low heat and constantly whisk to prevent your chocolate from burning on the bottom of the pan.
2. Temper the eggs. (See recipe steps for directions.)
3. Bake the ramekins in a pan with water so the custard stays moist and creamy.
Here are even more gluten free desserts for Valentine’s Day.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Dark Chocolate – This dessert is simple to make with dark chocolate chips, though I have to give an unsolicited plug for Ghirardelli dark melting pieces. Their flavor is a winner in this recipe. They also make milk chocolate melting wafers. Use these if you prefer milk chocolate.
- Heavy Cream – you can substitute cold coconut cream to keep this recipe dairy-free.
- Coconut Milk – I used canned coconut milk, but you can use regular coconut milk. You may consider reducing the added sugar in this recipe if you use sweetened.
- Whipped Cream – Optional. If you use it, be sure to check if Cool Whip and other store-bought toppings gluten free.
Step-By-Step Photos and Directions:
Step 1: You will love the simplicity of this recipe. Add the heavy cream, coconut milk, and sugar to a pot and bring it to a gentle boil, whisking frequently.
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Step 2: Add the dark chocolate, whisking constantly. For best results, you can use melting wafers or chocolate chips. Cook over low heat until the chocolate is melted.
Step 3: This is a chocolate custard with egg yolks, so it’s very important to temper them carefully before mixing them in.
How to temper your eggs:
To temper your eggs, add the egg yolks to a cup and mix them with a fork. Add a small spoonful of the hot chocolate mixture and stir it into the eggs until it is mixed in. Repeat this step two more times to temper the eggs. Now, the eggs can be safely added to the pot.
This step is critical because if you add your eggs to the pot of hot chocolate, the heat will cook the eggs, and they will not mix in.
Step 4: Pour the hot chocolate mixture into ramekins or small mason jars. Put the ramekins into a pan filled with 1 inch of water.
Step 5: Bake the custard at 350º F for 25 minutes. Remove and allow cooling for 20 minutes, then put into the refrigerator.
👀 Sandi Says: You don’t want your custard to dry out, so ensure there is at least an inch of water in the pan around the ramekins!
I topped this chocolate custard with shavings, whipped cream, and fresh strawberries. Feel free to top anything you like or with your favorite berries. If you want more chocolate recipe ideas, try these Gluten Free Brownie Cookies!
Frequently Asked Questions:
You can use milk chocolate or even white chocolate instead of dark chocolate.
I personally love using Ghirardelli Dark Chocolate Melting Wafers for this chocolate dessert. You can also use high-quality chocolate chips or other melting chocolates.
This custard will keep fresh for up to 4 days in an airtight container.
Honestly, I haven’t tested this recipe with cocoa powder. I worry the chocolate texture will be grainy. If you try this, please comment and let us know how it turned out.
More Gluten Free Chocolate Desserts:
- Gluten Free Chocolate Crinkle Cookies
- Easy Gluten Free Chocolate Brownies
- Gluten Free Crock Pot Lava Cake
- Gluten Free Chocolate Raspberry Layer Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- In a saucepan, add 3 tablespoons cane sugar, 1 cup heavy cream, and 1 cup coconut milk.
- Bring the mixture to a boil over medium heat.
- Add 1 cup dark chocolate and whisk continuously. Turn the stove down to simmer.
- In a small dish, add 4 egg yolks.
- Temper the eggs by putting a little of the hot chocolate mixture into the eggs, whisking quickly.
- Pour the egg mixture back into the pot and whisk to blend.
- Cook one more minute.
- Spray coconut oil into each ramekin.
- Pour the hot chocolate mixture into the ramekins. (I had enough chocolate to fill six ramekins.)
- Place the ramekins into a pan.
- Pour hot water into the pan so that it comes up halfway to cover the sides of the ramekins.
- Bake the custard cups for 25 minutes.
- Remove and allow to cool.
Nutrition
Video
Notes
- You can use any melting chocolate wafers or chocolate chips in this recipe.
- If you want to use a different flavor of chocolate, you can use milk chocolate or white chocolate.
- To make this dairy-free, substitute the heavy cream for coconut cream.
- If you can’t have coconut, feel free to use different dairy-free milk.
- This is a chocolate custard with egg yolks and it is important to do this mixing carefully. Add your egg yolks to a cup. Add a spoonful of the hot chocolate mixture and stir quickly until it is mixed in. Repeat this step two more times to temper the eggs. This step is very important because if you add your eggs to the pot of hot chocolate, the heat will cook the eggs and they will not mix in.
- This recipe should keep fresh in the refrigerator up to 4 days. Cover the ramekins with plastic wrap.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This recipe post was updated from an older January 2019 post with more details.
I mostly use almond cashew milk do you think this will work as well ? As well as Swerve Sugar replacement? 🤗
I haven’t tested this recipe with non-dairy milk, though I do recall a reader saying they used coconut milk. I haven’t used Swerve.
If I am substituting heavy cream for coconut milk, do I double the heavy cream amount?
I haven’t used heavy cream but I would think it should be equal amounts to keep the liquid ratio.
What can I substitute for the coconut milk? My allergy….we stay away from coconut
Hi Sharon, you can substitute heavy cream instead of the coconut milk :-).
How long can you keep it in the fridge? And can you freeze it?
Hi there. I would say these will keep for up to 3 days. I haven’t tried freezing them…it would probably depend on the container you freeze them in. If you try freezing them, could you please come back and let us know how it worked out?
Yes, I will, thanks!
This sounds and looks amazing going to have to make it one day soon
I hope you like it Anita 🙂 Chocolate custard is one of my favorites.