This rich and decadent Homemade Chocolate Custard makes for the most elegant and delicious dessert topped with fresh berries!
This homemade chocolate fudge custard recipe is honestly so simple. Only 6 ingredients and 15 minutes of hands-on time are involved! Most of the recipe time is spent just chilling in the refrigerator. Does that sound amazing or does that sound AMAZING?
Try my chocolate no-bake cheesecake next for another amazing chocolate dessert that does not require any baking. My raspberry no-bake cheesecake is also fantastic and easy!
If you love homemade custards and puddings, be sure to try my recipe for Vanilla Bean Rice Pudding or Blueberry Custard Tarts next!
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⭐️ Why You Need to Make This Recipe
- Texture - This homemade chocolate pudding is so creamy and smooth.
- Flavor - If you love rich and deep chocolate flavor, this custard is for you! Much like my Dark Chocolate Cream Pie, it has such a dark, decadent chocolate flavor.
- Method - You won't believe how simple this recipe is with only 7 ingredients and not much hands-on time involved.
🧈 Ingredients
Here are the ingredients needed to make this homemade chocolate pudding.
Ingredient Notes
- Egg Yolks - This recipe calls for just the yolks. Try making my Dark Chocolate Raspberry Pavlova or Dulce de Leche Meringues with the egg whites!
- Milk - I use whole milk but you could use any kind of milk for this recipe. Try using coconut milk and coconut cream for a dairy-free option.
- Semisweet Chocolate - You could use chopped chocolate or simple chocolate chips for this recipe. Use dairy-free semisweet chocolate if making this dairy-free.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the egg yolks, sugar, and salt until incorporated.
Step 2: Add the milk and whipping cream and whisk until fully incorporated. Cook the mixture over medium heat while whisking constantly until the mixture boils for 2 minutes. The mixture should thicken slightly.
Step 3: Pour the hot custard over the chocolate immediately and let sit for 2 minutes.
Step 4: Once the chocolate has melted in the hot custard, whisk the mixture until smooth. Whisk in the vanilla.
Step 5: Let the mixture cool slightly before distributing between 8 small serving dishes or 6 bigger dishes.
Step 6: Cover and chill the custard for at least 4-6 hours before topping it with some berries, chocolate shavings, and whipped cream, if desired to serve.
💡 Top Tip
For a silky smooth custard, be super careful to separate all of the egg whites from the yolks before adding them to the recipe. Also, be sure to whisk the mixture constantly to prevent clumps from forming.
❓ Recipe FAQs
Yes. Use dairy-free milk and cream such as coconut or almond milk and dairy-free semisweet chocolate to make this custard dairy-free.
I have not tested this recipe with white chocolate but let me know if you try it. Be sure to use a good quality white chocolate that contains cocoa butter.
This custard is incredible served with a dollop of whipped cream and fresh berries such as strawberries and raspberries or even blueberries and blackberries.
Store covered in the refrigerator for up to 4 days.
🍫 More Chocolate Dessert Recipes
Looking for other yummy chocolate recipes like this? Try these:
If you tried this Dark Chocolate Custard or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Homemade Chocolate Custard
Equipment
- medium-size saucepan
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
- 3 egg yolks
- 3 tablespoons granulated white sugar
- 1 ½ cups whole milk *
- ½ cup heavy cream * (I use 33%)
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized bowl, whisk together the egg yolks and sugar, add the milk and cream whisking to fully incorporate.
- Transfer into a saucepan and cook on medium-low heat while whisking constantly. Bring the mixture to a boil and boil for 2 minutes while whisking constantly to prevent chunks from the egg from forming. The mixture should thicken slightly.
- Remove from the heat and stir in the vanilla. Pour over the chocolate chips in a heat-safe bowl and let sit for about 1 minute to melt the chips. Whisk the mixture until the melted chocolate is fully incorporated.
- Pour the pudding into individual serving cups or ramekins or leave in the bowl. Chill in the refrigerator for 4-6 hours or overnight until set. Serve with raspberries or strawberries and whipped cream if desired. Enjoy!
Notes
- You could use dairy-free milk and cream such as coconut or almond milk and dairy-free semisweet chocolate to make this custard dairy-free.
Maria
If I'm using semi sweet chocolate broken off from a large bar & chopped up instead of chips, do you know how much that would be by weight, please? Your recipe lists 1 cup of chips but I don't know how much that would weigh, and I don't currently have any chips to measure out and weigh. Thank you.
Naomi Andres
Hi Maria,
That would be about 170 grams of chocolate in 1 cup.
Thanks,
Naomi
JR
I just made this recipe and it was good. Suggestion: no matter how diligently you stand at the stove and whisk the cooking mixture, you will get tiny granules of cooked egg in your pudding (at least I did). So I think giving the mixture a strain before filling your dessert cups is a good idea.
A. P.
Is this recipe firm enough to use for a filling in a cake or would it be recommended to add cornstarch to make it thicker?
Naomi Andres
I think if you allow it to set in the refrigerator fully it would be thick enough. Let me know how it goes if you try it!
Meghan Solano
The directions and the photo of the ingredients list and show salt but the list of ingredients does not include salt. How much salt is needed for this recipe?
Naomi Andres
My apologies Meghan, thank you for catching my mistake. That would be 1/4 teaspoon of salt.
I hope you enjoy!