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4.95 from 18 votes

This gluten free 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.

Two ramekins filled with chocolate custard. They are topped with whipped cream and sliced strawberries.

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 This Chocolate Custard Is Great:

  1. This gluten free custard makes an incredible stand-alone dessert.
  2. It is amazing as a gluten-free chocolate cream pie or tart filling!
  3. 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.

Here are even more gluten free desserts for Valentine’s Day.

Tips For Sucess:

  • Slow is good! Use low heat and constantly whisk to prevent your chocolate from burning on the bottom of the pan.
  • Temper the eggs. (See recipe steps for directions.)
  • Bake the ramekins in a pan with water so the custard stays moist and creamy.
A close up of the chocolate custard in white ramekins.

Ingredient Notes:

  • 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.

Recipe Step-By-Step Directions:

Melting dark chocolate into cream to make gluten free chocolate custard.

Step 1: You are going to love the simplicity of this recipe. Add the heavy cream, coconut milk, and sugar to a pot and bring it to a gentle boil. Whisk frequently.

Cooking chocolate custard and stirring with a whisk.

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 is essential to mix them in carefully by tempering them.

To temper your eggs, add your egg yolks to a cup. Mix them with a fork to blend them. Add a small spoonful of the hot chocolate mixture and stir the hot chocolate 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.

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6 chocolate custard desserts in a hot water bath, ready for baking.

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.

TIP: 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!

Expert Tips and Recipe FAQ:

Can you use milk chocolate in this recipe?

You can use milk chocolate or even white chocolate instead of dark chocolate.

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.

How long will this chocolate custard keep?

This custard will keep up to 4 days in an air-tight container.

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 try this, please comment and let us know how it turned out.

Check out this fun chocolate custard web story, too! It is a quick walk-through of making this recipe.

The top view of two ramekins filled with chocolate custard on a table.

More Gluten Free Chocolate Desserts:

two ramekins filled with chocolate custard. They are topped with whipped cream and sliced strawberries

Dark Chocolate Custard

Sandi Gaertner
Easy creamy homemade creamy dark chocolate custard.
Love this recipe?Give it a star rating!
4.95 from 18 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6 ramekins
Calories 447 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 cup dark chocolate * see note
  • 1 cup heavy cream * see note
  • 1 cup coconut milk canned, not light
  • 4 egg yolks * see note
  • 3 tablespoons sugar

Instructions
 

  • Preheat the oven to 350º F.
  • 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.

Video

Notes

  1. You can use any melting chocolate wafers or chocolate chips in this recipe. 
  2. If you want to use a different flavor of chocolate, you can use milk chocolate or white chocolate.
  3. To make this dairy-free, substitute the heavy cream for coconut cream.
  4. If you can’t have coconut, feel free to use different dairy-free milk.
  5. 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.
  6. This recipe should keep in the refrigerator up to 4 days. Cover the ramekins with plastic wrap.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 447kcalCarbohydrates: 22gProtein: 6gFat: 38gSaturated Fat: 25gCholesterol: 185mgSodium: 32mgPotassium: 334mgFiber: 3gSugar: 13gVitamin A: 768IUVitamin C: 1mgCalcium: 69mgIron: 5mg
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Nutrition 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.

This recipe post was updated from an older January 2019 post with more details.

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24 Comments

  1. I mostly use almond cashew milk do you think this will work as well ? As well as Swerve Sugar replacement? 🤗

    1. 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?

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