This chocolate custard is a luscious yet straightforward recipe with a rich chocolate flavor and a creamy, velvety texture.
Our recipe is without eggs and butter, suitable for vegetarians, vegans, and gluten-free diets.
You can make this chocolate custard recipe with five simple ingredients, including your dark chocolate of choice.
Table of Contents
Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.
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Ingredients and substitutions for chocolate custard
Quantities are in the recipe box at the bottom of the page.
Milk
You can make this recipe with any milk. We tried almond, oat, soy, and rice milk.
Sugar
You can use white or brown sugar.
Dark chocolate
Pick your favorite dark chocolate brand. We recommend one around 70% dark.
Substitute chocolate chips for dark chocolate.
Cornstarch
To thicken the custard. Substitute potato start for cornstarch.
Vanilla extract
For a light vanilla aroma.
Tips
- Learn the basics of vegan custard: if you want to learn more about how to make the perfect vegan custard, check out our complete vegan custard guide.
- Dark chocolate: You’ll get the best result if your dark chocolate with around 70% cocoa content.
- Add the chocolate at the end: chocolate is a delicate ingredient that should not be overheated. That’s why we add it at the end, off the heat.
- Cool down bain-marie: if you are making your custard in advance, the best way to cool it down is bain-marie to prevent the thin skin layer on top.
Storage
You can store this vegan chocolate custard in the refrigerator for 2 to 3 days.
Let it cool down, then cover it with reusable wrap. Make sure the wrap touches the surface of the custard to prevent a thin crust from forming.
You can reheat the custard on low heat by adding a dash of plant milk while stirring.
We do not recommend freezing the custard unless you want to make ice cream out of it.
It is possible that during the cooling process, the custard will dry out on the surface, creating a thin skin that will result in annoying lumps.
If you are annoyed by the lumps, you can always blend the custard with a hand blender.
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Chocolate Custard
Equipment
- Whisk
Ingredients
- 2 cups plant milk soy, almond, rice, oat
- 7 tablespoons sugar
- 5 tablespoons cornstarch
- 2 ounces dark chocolate
- 1 teaspoon vanilla extract
Instructions
- To a pot off the heat, add 2 cups plant milk, 7 tablespoons sugar, 5 tablespoons cornstarch, and 1 teaspoon vanilla extract. Whisk until smooth.
- Stir while on medium heat until the liquid thickens into a creamy custard. It can take between 2 to 5 minutes, depending on the quantities.
- When you have almost reached the consistency that you like, take the pot off the heat, add 2 ounces dark chocolate chopped into pieces, and keep stirring for another minute.
- Once the chocolate is fully melted and incorporated your custard is ready.TIP: The custard will keep thickening while off the heat. Keep this in mind and turn off the heat slightly before you reach your desired thickness.
- TIP: to check if your custard is ready take a wooden or silicone spatula, dip it in the custard, then run a finger through it. If the spatula stays clean, the custard is ready.
Notes
Nutrition
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