This easy paleo Chocolate Custard recipe is silky smooth with deep, rich chocolate flavor and takes just 15 minutes to whip up!
Despite its simplicity, there is something completely indulgent about classic Chocolate Custard.
Especially when it’s topped with a dollop of whipped cream or coconut “whipped cream”!
Even though it’s a hands-on process, making custard is fast! As in, 15 minutes fast from start-to-finish. And it’s much easier and more straightforward to make than you might think.
For the chocolate-lovers, this decadent Chocolate Custard will become your go-to when you want a quick fix! And you can make a batch, portion it out, and stash these custards in the fridge to satisfy your chocolate cravings during the week.
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Tips For Making This Chocolate Custard Recipe
More Decadent Chocolate Recipes to Try
Easy Chocolate Custard Recipe
Ingredients
- Egg yolk
- Pure maple syrup
- Canned unsweetened, full-fat coconut milk
- Unsweetened cocoa powder
- Salt
- Instant espresso powder
- Vanilla extract
How to Make Stovetop Chocolate Custard
- Beat together the egg yolks and maple syrup in a bowl.
- Heat the coconut milk, cocoa powder, salt, and espresso powder in saucepan over medium-low heat until it’s steaming.
- Starting with just a couple drops at first, add 1 cup of the warm coconut milk mixture to the egg yolk mixture while whisking continuously.
- Add the tempered egg yolk mixture into the pot with the rest of the coconut milk mixture. Heat over medium-low heat until it comes to a gentle simmer. Whisk in the vanilla.
- Strain the custard through a fine mesh sieve and pour into individual serving dishes.
- Cool to room temperature, and then chill.
- Serve chilled topped with whipped cream or coconut “whipped cream” and a sprinkle of cocoa powder if desired.
How to Store Chocolate Custard
Store in an airtight container in the fridge for up to 4 days.
Variations on This Recipe
- I like complex flavor of maple syrup in this recipe, but you could substitute honey or agave nectar if you like.
- Add ½ teaspoon ground cinnamon if you like the chocolate/cinnamon combination.
- Customize the flavor profile by adding extracts! You could add ¼ teaspoon almond extract, hazelnut extract, peppermint extract, or orange extract.
Tips for Making This Chocolate Custard Recipe
- Don’t skip tempering the eggs! Whisking hot liquid into the egg yolks a little bit at a time will help prevent them from curdling.
- For a silky smooth custard, don’t forget to strain it through a fine mesh sieve before pouring it into serving dishes.
- If you prefer the light, fluffy texture of mousse instead of thicker, richer custard, let the custard cool and then fold in 1 to 2 cups of whipped cream or coconut “whipped cream”.
- To prevent a “skin” from forming on the top of the custard, place a piece of plastic wrap directly on top of each custard before chilling.
Chocolate Custard FAQs
What is the Difference Between Custard and Pudding?
Although both custard and pudding commonly use eggs, egg yolk is the main thickening agent in custard. However, the predominant thickener in pudding is typically some type of starch, such as cornstarch, tapioca starch, or sometimes all-purpose flour.
Can I Make Chocolate Custard with Cocoa Powder?
YES! Cocoa powder lends a rich, complex chocolate flavor to sweet treats. This easy paleo Chocolate Custard recipe is made with cocoa powder.
How Can I Make Keto Chocolate Custard?
To make the keto version of this recipe, you can use keto maple-flavored syrup instead of regular maple syrup. It’s as easy as that!
More Decadent Chocolate Recipes to Try
- Chocolate Keto Mug Cake Recipe
- Avocado Chocolate Pudding Parfait with Easy Berry Sauce
- Healthy Dark Chocolate Fondue Recipe
- Fudgy Keto Brownie Recipe with Walnuts and Chocolate Frosting
- Instant Pot Low Carb Flourless Chocolate Cake Recipe
- Super Thick Decadent Double Chocolate Milkshake
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Chocolate Custard Recipe
Ingredients
- 3 large egg yolks
- ½ cup pure maple syrup
- 13.5 ounce can unsweetened full-fat coconut milk
- ½ cup unsweetened cocoa powder natural not Dutch-processed
- ⅛ teaspoon salt
- ⅛ teaspoon instant espresso powder
- 1 ½ teaspoons pure vanilla extract
Instructions
- Lightly beat the egg yolks in a medium bowl; while beating, gradually whisk in the maple syrup until incorporated. Set aside.
- Whisk the coconut milk, cocoa powder, salt, and espresso powder together in a medium saucepan over medium-low heat until it’s steaming, but not yet bubbling, about 2 minutes.
- Very slowly (starting with just a couple drops at first) add 1 cup of the coconut milk mixture into the egg yolk mixture while whisking continuously (this will temper the egg yolks and help prevent them from curdling).
- Add the tempered egg yolk mixture into the pot with the rest of the coconut milk mixture. Heat over medium-low heat until it comes to a very gentle simmer while whisking continuously, about 5 minutes. (At this point, it should be thick enough to coat the back of a wooden spoon.)
- Turn off the heat and whisk in the vanilla.
- Strain the custard through a fine mesh sieve and pour into individual serving dishes.
- Cool to room temperature, and then chill for 2 hours before serving (the custard will thicken more as it cools). To prevent a “skin” from forming on the top, place a piece of plastic wrap directly on top of each custard.
- Serve chilled. If desired, right before serving top each with a dollop of whipped cream or coconut “whipped cream” and a sprinkle of cocoa powder.
Video
Helpful Tips
- Nutrition information was calculated without any toppings.
- Recipe inspired by Dark Chocolate Coconut Pudding on An Edible Mosaic.
- Store Chocolate Custard in an airtight container in the fridge for up to 4 days.
Nutrition
Tempting Recipe
Loved this recipe of Chocolate Custard. Thanks for such amazing recipe.