Chocolate custard is a rich, thick and creamy chocolate dessert, perfect for any chocoholic! Be aware that this dark chocolate custard recipe will be your downfall. Keep reading, because I created a short video to walk you through all of the steps you need to make this delicious, gluten free chocolate custard!
You may want to make this custard dessert recipe in ramekin dishes so that 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!
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This is the dark chocolate custard that will make you weep tears of joy.
I think this would be the recipe my besties say is better than sex. (I had to say that because my friends are serious chocoholics!) And...if this recipe isn't better, this Gluten Free Chocolate Caramel Tart will be!!
Dark chocolate, melt in your mouth, creamy smooth.
And I can guarantee that this easy dark chocolate custard recipe is good enough to be that special "Valentines Day" dessert, for a romantic night, or for a special family dessert.
Here are even more gluten free desserts for Valentine's Day.
With dessert on my mind, I had to hide this chocolate custard dessert in our garage refrigerator and clean ALL traces of them from the kitchen before my kids came home from school. (If I didn't, my kids would have devoured all of this dessert.)
Because the days are so short now if I don't have a recipe ready to photograph by 1:00, I have to wait until the next day.
I KNEW there was NO way these would make it until the next day. My kids obviously have developed a reputation :-).
So, I scrambled to clean the kitchen and wash all dishes with even the smallest trace of chocolate. I wrapped the dark chocolate custards in plastic wrap and hid them behind a big bunch of kale. My kids won't go ten feet from the kale, so I knew these would stay safe.
This dish is simple to make with any dark chocolate chips, though I have to give an unsolicited plug for Ghirardelli dark melting pieces. Their flavor is definitely a winner in this recipe.
Simply add the heavy cream, coconut milk, and sugar in a pot. Bring to a gentle boil.
Can you make this recipe dairy-free?
You can make this dark chocolate custard recipe dairy-free by substituting coconut cream for the heavy cream.
Add the dark chocolate, whisking constantly. Follow the recipe instructions and then pour into the ramekins.
Can you use milk chocolate in this recipe?
You can definitely use milk chocolate instead of dark chocolate if you prefer.
What is the best chocolate for this custard recipe?
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.
You don't want your custard to dry out so make sure there is at least an inch of water in the pan around the ramekins.
I topped this chocolate custard with chocolate shavings, whipped cream, and fresh strawberries. Feel free to top any way you like, or with your favorite berries.
Can you use cocoa powder?
Honestly, I haven't tested this recipe with cocoa powder. I worry the chocolate texture will be grainy. If you do try this, please comment and let us know how it turned out.
More Delicious Gluten Free Chocolate Desserts:
- Gluten Free Chocolate Crinkle Cookies
- Easy Gluten Free Chocolate Brownies
- Gluten Free Chocolate Donuts
- Gluten Free Chocolate Raspberry Layer Cake
- These little ramekins are perfect for baking this custard in.
- Dark Melting Chocolate. This melts so smoothly.
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Dark Chocolate Custard
- 1 cup dark chocolate
- 1 cup heavy cream
- 1 cup coconut milk not light
- 4 egg yolks
- 3 tablespoons sugar
- Preheat the oven to 350 degrees.
- In a sauce pan, add sugar, heavy cream and coconut milk.
- Bring to a boil.
- Add chocolate and whisk continuously.
- In a small dish, add 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 25 minutes.
- Remove and allow to cool.
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