This gluten free chocolate custard is a rich, thick, and creamy dessert built for chocolate lovers. It’s simple to prepare, melts on the tongue, and includes a dairy-free option so everyone can enjoy it. Ready in about 40 minutes, it’s perfect for a romantic dessert or a special family treat.
This dark chocolate custard uses good-quality chocolate and a few simple ingredients to create a velvety, indulgent dessert. If you prefer a milder taste, milk chocolate works well too.
Serve it in individual ramekins to keep portions reasonable and for an elegant presentation. Top with whipped cream, chocolate shavings, or fresh berries for a finishing touch.
Ingredient Notes:
Full ingredient amounts appear in the recipe card below.
- Dark chocolate – use melting wafers or good-quality dark chocolate chips for a smooth texture. Milk or white chocolate may be substituted if preferred.
- Heavy cream – substitute cold coconut cream to make the recipe dairy-free.
- Coconut milk – canned full-fat coconut milk gives the creamiest results; reduce added sugar if using sweetened varieties.
- Whipped cream – optional for serving.
Step-By-Step Photos and Directions:
Step 1: Combine the heavy cream, coconut milk, and sugar in a saucepan. Heat gently, whisking frequently, until the mixture reaches a gentle boil.
Step 2: Reduce the heat to low and add the chocolate, whisking constantly until fully melted and smooth. Use melting wafers or chocolate chips for best results.
Step 3: This custard is thickened with egg yolks, so tempering is essential. Add the egg yolks to a small bowl and whisk. Slowly add a spoonful of the hot chocolate mixture to the yolks while whisking, repeating twice more. This raises the yolks’ temperature so they won’t scramble when returned to the saucepan.
How to temper your eggs:
Whisk the yolks in a cup, then add 1–2 teaspoons of the hot chocolate mixture while stirring. Repeat until the yolks are warmed through, then pour the yolk mixture back into the pot and whisk until fully combined. If you add cold yolks directly to the hot liquid, they will curdle.
Step 4: Pour the custard into ramekins or small jars. Place the filled ramekins into a baking pan and add hot water around them so the water comes about halfway up the sides of the ramekins—this water bath keeps the custard moist.
Step 5: Bake at 350ºF (175ºC) for about 25 minutes. Remove from the oven and cool 20 minutes at room temperature, then refrigerate until cold and set.
Tip: Don’t let the water in the pan evaporate—keep at least an inch of water around the ramekins so the custard stays creamy.
Finish with shaved chocolate, whipped cream, or your favorite fresh berries. These toppings add color and a contrasting texture to the smooth custard.
Frequently Asked Questions:
Yes — milk or white chocolate can be used instead of dark chocolate for a sweeter, milder custard.
Use a good-quality melting chocolate or high-quality chocolate chips. Melting wafers yield a very smooth texture.
Stored in an airtight container or covered ramekins, it will keep in the refrigerator for up to 4 days.
This recipe was developed for melted chocolate. Cocoa powder may produce a grainier texture and was not tested for this version.
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
Tips For Success
1. Use low heat and whisk constantly to prevent the chocolate from burning.
2. Temper the egg yolks to avoid curdling.
3. Bake the ramekins in a water bath so the custard remains moist and creamy.
Dark Chocolate Custard (Thick and Creamy)
Ingredients
- 1 cup dark chocolate
- 1 cup heavy cream
- 1 cup canned coconut milk (full fat)
- 4 egg yolks
- 3 tablespoons cane sugar
Equipment
- Ramekins
Method
- Preheat the oven to 350ºF (175ºC).
- In a saucepan, combine the cane sugar, heavy cream, and coconut milk. Heat over medium, stirring often, until the mixture reaches a gentle boil.
- Reduce heat to low, add the dark chocolate, and whisk until melted and smooth.
- Place the egg yolks in a small bowl. Temper the yolks by whisking in a small spoonful of the hot chocolate mixture, repeating two more times.
- Pour the tempered yolk mixture back into the saucepan and whisk to combine. Cook for one more minute over low heat.
- Grease ramekins lightly with coconut oil or nonstick spray. Divide the custard mixture among the ramekins.
- Place ramekins in a baking pan and add hot water until it reaches about halfway up the ramekins’ sides.
- Bake for about 25 minutes. Remove from the oven and cool 20 minutes, then refrigerate until fully set.
Nutrition
Notes
- Use melting chocolate wafers or quality chocolate chips for the smoothest texture.
- Milk or white chocolate can be used in place of dark chocolate.
- To make dairy-free, substitute heavy cream with coconut cream.
- If avoiding coconut, choose another full-fat dairy-free milk and adjust sugar if it’s sweetened.
- Temper the egg yolks carefully: add hot liquid to the yolks a little at a time before combining with the pot to prevent them from cooking into lumps. This step is critical.
- Store covered in the refrigerator for up to 4 days.
This post was updated from an older January 2019 version with clarified instructions and extra tips.