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–+ servings
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.
4.95 from 18 votes
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nut free allergen icon
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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

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.