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.

chocolate custard

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.

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Ingredients and substitutions for chocolate custard

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

chocolate custard creaminess test
  • 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.

More custard recipes

Recipe with custard

chocolate custard

Chocolate Custard

By: Nico Pallotta
5 from 4 votes
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.
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 6 people
Course: Dessert, Dressing & Sauces
Cuisine: Italian

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.
    chocolate custard step 1
  • 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.
    chocolate custard step 2
  • 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.
    chocolate custard step 3
  • 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.
    chocolate custard step 4
  • 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.
    chocolate custard step 5

Notes

Nutrition information is an estimate for 1 serving of chocolate custard out of 6 servings.

Nutrition

Calories: 175kcal, Carbohydrates: 27g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 187mg, Dietary Fiber: 1g, Sugar: 18g, Vitamin A: 331IU, Vitamin B6: 0.2mg, Vitamin C: 6mg, Vitamin E: 2mg, Vitamin K: 1µg, Calcium: 124mg, Folate: 27µg, Iron: 2mg, Manganese: 0.2mg, Magnesium: 22mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 4 votes (4 ratings without comment)

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