New This Month

Mocha Custards

  • Yield: Serves 6

Photography: Mike Krautter

Source: Martha Bakes


  • 1 envelope (1/4 ounce) unflavored gelatin
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 4 ounces semisweet chocolate, finely chopped
  • 2 tablespoons instant espresso powder
  • 1/4 teaspoon salt
  • 2 cups milk
  • Whipped cream, for serving (optional)


  1. In a medium saucepan, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes. Add heavy cream and place over low heat. Add sugar, chocolate, espresso powder, and salt. Whisk until chocolate has melted, espresso powder is dissolved, and mixture is well combined, about 2 minutes.

  2. Whisk in milk and strain mixture into a large measuring cup (for easy pouring). Divide evenly among six 6-ounce coffee cups or custard cups. Refrigerate until set, at least 3 hours. Serve with a dollop of whipped cream, if desired.


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