Dark Chocolate Gluten Free Custard (Easy Dairy-Free Option)

Introduction

There is nothing quite like the silky, decadent richness of a classic French-style chocolate custard. It’s the ultimate winter comfort food and a sophisticated dessert for the holidays. However, finding a recipe that accommodates both Gluten-Free and Dairy-Free needs without sacrificing that perfect texture can be a challenge

This recipe delivers! It uses simple ingredients to create a deep, dark chocolate flavor and includes foolproof instructions for achieving the desired creamy consistency. Whether you use traditional cream or our tested dairy-free substitution, this Dark Chocolate Custard will be your new favorite.

Why our family loves this dark chocolate custard:

Naturally GF: It requires no flour, relying solely on eggs and starch for thickness.
Deep Flavor: Using 70% dark chocolate creates a sophisticated, bitter-sweet profile that isn’t overly sugary.
Make-Ahead Magic: It’s a perfect dessert for entertaining, as it must be prepared and chilled hours (or a day) in advance.

Allergen Information:

This recipe is naturally GlutenFree. To make it Dairy-Free, substitute the heavy cream and milk with full-fat canned coconut cream or a high-quality oat/cashew milk blend.

Tips For Success

Chop the Chocolate Finely: Fine pieces of chocolate will melt quickly and smoothly when the hot cream is poured over them, ensuring a completely uniform base for the custard.
Use Good Chocolate: Because chocolate is the star ingredient, use the best quality dark chocolate (70% cocoa or higher) you can find. Avoid chocolate chips, which contain stabilizers that prevent smooth melting.
Strain It: After cooking and before chilling, strain the custard through a fine-mesh sieve. This step removes any tiny lumps of cooked egg or undissolved cocoa, guaranteeing that signature silky-smooth texture.

Ingredient Notes:

Dark Chocolate – This dessert is simple to make with dark chocolate chips, though I recommend using high-quality 70% cocoa solids dark chocolate bars, finely chopped. Their flavor is a winner in this recipe. Avoid cheap chocolate chips as they often contain stabilizers that prevent a silky-smooth melt.

Heavy Cream – You can substitute this with refrigerated full-fat canned coconut cream (scooping only the thick cream from the top) or a barista-style high-fat oat milk to keep this recipe Dairy-Free.

Egg Yolks – Use 4 large egg yolks. These are essential for thickening and creating the velvety custard texture. Do not substitute with whole eggs.

Granulated Sugar – Use 1/2cup. You may consider slightly reducing the added sugar in this recipe if you use sweetened dairy-free milk substitutes.

Pinch of Sea Salt – Essential for enhancing the deep flavor of the dark chocolate.

Whipped Cream (Optional) – Use regular or whipped coconut cream for serving.

Step-By-Step Photos and Directions:

Melt Chocolate Base: Chop the dark chocolate finely. Heat the cream (or dairy-free milk) until just simmering, then pour it over the chopped chocolate and stir until completely smooth.
Whisk Egg Yolks: In a separate bowl, whisk the egg yolks and sugar until they are pale yellow and ribbon-like.
Temper the Eggs: Very slowly whisk a ladleful of the hot chocolate cream into the yolk mixture to warm the eggs without scrambling them. Repeat with a second ladleful.
Cook the Custard: Pour the tempered egg mixture back into the main saucepan with the remaining chocolate cream. Cook over low heat, stirring constantly with a spatula until the custard thickens enough to coat the back of the spatula (reaching about 170F77C).
Strain and Chill: Immediately strain the finished custard into individual serving cups or a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill for a minimum of 4 hours, or overnight.

How to temper your eggs:

Tempering is the process of slowly raising the temperature of cold egg yolks so they do not curdle when mixed with hot liquid.

Ensure the egg yolks and sugar are mixed well.
Introduce the hot liquid (in this case, the chocolate cream) one ladleful at a time while whisking constantly and vigorously.
Once the yolks are warmed and thin, you can safely pour the mixture back into the main saucepan to finish cooking.

Frequently Asked Questions:

My custard is too thin! It did not cook long enough. Return it to low heat and stir until it coats the back of the spoon. If it has been chilled already, you can try gently reheating it, or adding 1/2 tsp of cornstarch mixed with cold milk.
How long does it last? Store in an airtight container in the refrigerator for up to 4 days.

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Dark Chocolate Custard

Equipment

Small saucepan
Whisk
Heatproof spatula
Fine-mesh sieve
Individual serving cups or ramekins

Ingredients 1x2x3x

4 large egg yolks
1/2cup granulated sugar
2 cups heavy cream (or full-fat coconut cream for DF)
4 ounces (about 1 cup) dark chocolate (70% cocoa), finely chopped
Pinch of sea salt

Instructions

Combine Chocolate & Cream: In a saucepan, heat cream/milk until simmering (do not boil). Remove from heat. Pour over the chopped chocolate and salt. Stir until completely melted and smooth.
Temper: In a bowl, whisk egg yolks and sugar until pale. While whisking constantly, slowly ladle about 1/2 cup of the hot chocolate cream into the yolks to temper them.
Cook: Pour the tempered mixture back into the saucepan. Return to very low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not boil!
Chill: Immediately strain the custard through a sieve into serving cups. Cover the surface directly with plastic wrap. Chill for at least 4 hours, or overnight.

Notes

Garnish with fresh raspberries, shaved chocolate, or a dollop of whipped coconut cream before serving.
The custard is ready when the temperature reaches 170F77C.

SPECIAL NOTE

The custard will not thicken significantly until it is chilled. Do not rely on it being fully thick on the stove; only rely on the coating test!

Nutrition

(Note: This nutritional analysis is an estimate for one serving, assuming 4 total servings, using heavy cream and 70% dark chocolate.)

Nutrient	Amount per Serving (Estimated)
Calories	450kcal
Protein	6g
Fat	35g
Saturated Fat	20g
Carbohydrates	30g
Fiber	3 g
Sugar	26 g
Cholesterol	210 mg
Sodium	$50$ mg

Nutrition Disclaimer

Please note that all nutritional information provided is an estimate based on third-party calculators and will vary depending on the type of cream or milk substitute used.