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.
This dark chocolate custard will make you weep tears of joy. It is made with dark chocolate, and it just 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 for a special family dessert.
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!
Why This Chocolate Custard Is Great:
- 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.
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.
- 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. If you use sweetened, you may consider reducing the added sugar in this recipe.
- 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:
Step 1: You are going to love the simplicity of this recipe. Simply add the heavy cream, coconut milk, and sugar to a pot and bring it to a gentle boil. Whisk frequently.
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 important 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 quickly 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.
I love these simple white ramekins. They are perfect for single-serving desserts. They clean easily in your dishwasher.
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 chocolate 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:
You can definitely use milk chocolate or even white chocolate instead of dark chocolate if you prefer.
Custard and pudding are very similar. The biggest differences are that this chocolate custard is baked and does not contain thickening starches.
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 up to 4 days in an air-tight 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.
Check out this fun chocolate custard web story too! It is a quick walk-through of making this recipe.
More Gluten Free Chocolate Desserts:
- Gluten Free Chocolate Crinkle Cookies
- Easy Gluten Free Chocolate Brownies
- Gluten Free Chocolate Donuts
- Gluten Free Chocolate Raspberry Layer Cake
This recipe post was updated from an older January 2019 post with more details.
Dark Chocolate Custard
- 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
- 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.
- 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 in the refrigerator up to 4 days. Cover the ramekins with plastic wrap.
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.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)
This post was updated from an older June 2015 post with more details and easier-to-follow directions.