Decadently rich with a smooth and delicate texture, this simple chocolate custard is stirred, not baked, and unlike pudding, there’s absolutely no cornstarch. You can flavor it with vanilla, as we do in the recipe below, or add a splash of almond or mint extract instead, and it’s excellent served with whipped cream and a sprinkle of chopped nuts.
How to Make Chocolate Custard
Custards differ from puddings in that they’re thickened with eggs and cream rather than with cornstarch, this gives them a resolutely creamy texture and also gives them a boost of nutrition, too, since egg yolks are particularly high in choline, a nutrient that helps to support liver health and that is likewise essential for cognitive health in babies and children as well as adults as we age.
There are two primary types of custard: Stirred custard and baked custards. Stirred custards are thickened in a double boiler, where they are heated very gently over simmering water. Stirring the custard continuously as it cooks over simmering water gives it a luxurious, smooth and creamy consistency. By contrast, baked custards (like this Chai Custard) are baked in a water bath in the oven until they thicken on their own. Stirred custards are typically faster and less finicky to make than baked custards, but they may need to thicken in the refrigerator before serving.
Making Chocolate Custard
To make chocolate custard, you’ll pour heavy cream into a double boiler set over simmering water, and then you’ll whisk in whole, unrefined cane sugar unless you want the deepest, darkest chocolate custard in which case you can simply skip it. You’ll also want to flavor the custard with vanilla bean powder which offers a deep and dusky vanilla flavor, and it stands up better to the rich flavor of chocolate than vanilla extract.
After simmering cream with sugar and vanilla powder, you’ll temper the egg yolks by whisking a slip of hot cream into the egg yolks to warm them up and ready them for custard making. Once you’ve added egg yolks back into the double boiler with the hot cream, add the chocolate and allow it to melt into the custard base. Both the chocolate itself and its coupling with egg yolks will yield a thick, but spoonable custard.
After pouring the custard into ramekins or a serving bowl, place it into the refrigerator overnight to set completely. You can serve it cold, but the flavor of chocolate and vanilla bloom when they’re served at room temperature, so pull the custard out of the fridge about an hour before you plan to serve it.
Simple Chocolate Custard Recipe
PrintIngredients
- 1 ½ cups heavy cream
- 1 teaspoon vanilla bean powder find it here
- ¼ cup whole unrefined cane sugar (find it here)
- ¼ teaspoon finely ground real salt
- 3 egg yolks
- 3 ounces 85% dark chocolate coarsely chopped (find it here)
- whipped cream to serve
Instructions
- Set your double boiler (find one here) atop a saucepan half-ful of simmering water. Pour in the cream and warm it for 3 or 4 minutes, then whisk in the vanilla bean powder, sugar and salt. Continue whisking until the sugar is dissolved.
- Spoon a bit of hot cream into the egg yolks to temper them, then pour the eggs into the double boiler, stirring continuously for 2 to 3 minutes. Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon.
- Spoon the custard into individual ramekins, cover with plastic wrap to prevent it from forming a skin, and refrigerate it or serve it right away with whipped cream.
What to Look for When Buying Chocolate
So that the flavor of chocolate really shines through in this custard, you’ll want a fine, 85% dark chocolate. Look for one that is free from emulsifiers like soy lecithin. Ideally it should contain only cocoa beans, cocoa butter, and sugar as well as a small amount of additional flavoring, like vanilla.
Additionally, human trafficking and child labor are issues that plague the chocolate industry, so look for a chocolate that is not only organically produced, but is also Fair Trade. I use this fair-trade, organic 85% dark chocolate.
More delicious desserts
If you’re partial to this decadent, creamy dark chocolate custard, you might want to give some Nourished Kitchen’s other nourishing desserts a try, too.
Pumpkin Custard is an excellent alternative to pumpkin pie for Thanksgiving.
Mexican-Style Hot Chocolate is sweet and dark with a touch of spice.
Rustic Mayan Chocolate Truffles are marvelous for Valentine’s Day.
Cat says
Can you use cocoa baking powder instead of a bar? If so, how much? Thank you!
Jenny says
Hi Cat, nope.
Tiffany says
Would subbing honey for sugar work? On GAPS.
Jenny says
No, I don’t think so.
MAry says
I tried this the other day and it was really nice, but thick and almost like ganache. A little goes a long way.
Emily says
Should it cool before going in the refridgerator?
Jenny says
I put it straight in the refrigerator.
Leisa says
Jenny, thanks for the recipe. What proportions would make a large batch to feed a family? I know some recipes can easily be doubled or tripled but I don’t know how to do that with custard. This made3 small ramekins. There are 6 of us and I’m sure everyone will want servings. Thanks!
Margaret says
How do you like to cook your oysters? Might try the link you posted sometime! The chocolate looks so delicious!
Jenny says
Hi Margaret,
I will grill oysters or toss them into a chowder.
Sarah says
I have a very similar recipe for chocolate mousse that is to die for. So Good! I will have to try this custard too
Hannah says
Delicious! I made this for a chocolate pie filling. I used vanilla extract because I did not have the vanilla bean powder and so used about 1tbsp less cream (I was afraid the extra liquid would prevent it setting properly, not sure if that was a legitimate concern or not). I also used extra large egg yolks. NO trouble with it setting up nicely to a beautiful velvety consistency. I made two batches to fill a 9″ pie shell – absolute heaven! This is incredible on its own as a simple custard, but also wonderful as a pie filling!
paleoirish says
I think I’m going to have to try this when my camping trip is over and I’m back home with a double boiler
rpl says
is the 1/4 tsp right? we just tried the finished product & it’s so salty it’s inedible.
ElleJ says
I made this several months ago and didn’t temper the eggs properly and it turned out a little crystallized, I guess is how I would describe it. I was wondering if using vanilla extract versus powder caused it to ‘seize’??
However, it was delicious! I am going to try my hand at it again and am wondering if I can use coconut palm sugar instead?
Diane says
I’m making this with mint extract instead of vanilla…..smells divine so far!!! Special dessert for the residents’ graduation luncheon, complete with fresh berries and freshly whipped cream!
Candace says
Wow!! This was amazing!! I used 55% dark organic cacao instead as I’m still aquiring a taste for the darker :). New to your site and absolutely loving it!!
Julie Ellett says
This was so, so good. We even used chili chocolate for an extra kick! Yum.
Nicole says
We DID make this for Valentine’s Day! So delicious and rich! Thank you for the recipe, Jenny!
Amy says
Made this tonight for Valentine’s Day and it was divine! I used a splash of vanilla extract instead of powder, palm sugar and used heavy whipping cream. Layered it with whipped cream and strawberries in champagne flutes. It was a little liquidy at first but set really well in the fridge. YUM!
Jamie Koonce says
Yum-o! I would love to make this, but cannot find a good source for raw cream in my area. Jenny, do you have any suggestions for substitute ingredients for unpasteurized cream? Coconut cream perhaps?
Rose says
Ahh.. a custard without the cornstarch and goo! How many portions would this recipe make please?
Meredith says
I made it yesterday, and it’s 4 small portions or two large.
Meredith says
OK, so, if you think it’s done and it’s still soupy, it’s not done. It’s supposed to be custard, I think, when it’s done. Super, yummy though – after chilling, we just ate it, soupy and all 🙂
Elaine says
Happy Anniversary!! Your precious comment about falling more and more in love with your husband made my eyes well up with tears it was so sweet. I feel the same way about my hubby and we’ve been married 28 years! Enjoy your delicious custard and here’s wishing you many, many more years of health and happiness!
Kimberly Hartke says
Thanks Jenny. Chocolate pudding is a childhood favorite. I also love chocolate ice box pie. Will love trying this!
Kimberly
Spry guys says
A friend of mine gave me a delicious recipe for chocolate mousse using… Avocados!
4 Avocados
1 cup maple syrup
1/2 cup cocoa powder
1/2 tsp vanilla extract
1/2 cup water
Blend in a food processor! That’s it! Yummy delicious!
We use all organic ingredients.
Kelly says
Awesome! These ingredients really work for our family, I’m excited to try this! Thank you!
Lin says
Wow that’s a lot of maple sugar!!
Annie Leos says
Can we use cacao paste instead of dark chocolate?
[email protected] says
Ummm, have I told you how much I love you lately? As much as I love the idea of hand crafting chocolates or something special this week, the reality is that our schedule is a bit crazy and it’s just not gonna happen. I’m thinking I’ll make this for the hubs and the caffeine-free honey custard for my littles. Thank you, Jenny!
anastasia @ eco-babyz says
Why are you doing this to me?! 🙂 I’m trying to cut out most sweets and tame my chocolate cravings and here you post this, lol 🙂 Hehe, very tempting!
Britt @ Honest to Goodness Living says
This looks heavenly Jenny!! 🙂 Can’t wait to try it!
Carl Mills says
If I use Xylotol, instead of the “unrefined cane sugar”, does anyone know:
(1) Will it ‘work’?;
(2) How much xylotol should I substitute?
Thank You,
C. Mills
Jenny says
I don’t recommend the use of xylitol.
Avneet says
Thank you! I’m vegetarian and intolerant to corn products, and haven’t been able to find a pudding recipe without either. Must try immediately!
Kim says
whole unrefined cane sugar is also known as sucanat
tina says
Do you think Coconut milk or coconut cream would work as a sub for the cream? We’re still dairy free GAPs here.
Cathy says
I think coconut milk would work great as a sub for the cream. Did you try it?
rr says
This won’t work with coconut or non-dairy milks. Real dairy milk works differently in recipes. You’d have to add a starch – corn, potato, tapioca,etc. – to make it thicken. I’ve been dairy free for years. I’ve tried subbing other milks in recipes like this and it won’t work.
Sylvie says
On my list for tonight! DH bought an extra raw cream this week and now I have a great use for it.
~Maryanne says
Wow! This evens LOOKS decadent! Cannot wait to try it! Thank you for sharing! Happy Anniversary!
Denise says
This looks delightful. I’m wondering about the vanilla bean powder…. and could vanilla extract be used instead?
jenrose says
I used vanilla bean (scraped seeds out and used those) and it came out great. Only caution with vanilla extract, IMO, is the extra liquid. This was on the verge of too soft as it was for us.
Brooke says
Looks yummy…Can we substitute honey or another sweetener?
Edie says
If anyone reading this now wonders, yes, honey worked. I only used two TBS, since there’s some sugar/sweeteness in the chocolate already, and to keep moisture down. I also made mine with an extra egg yolk.