Easy Mocha Custards

These Italian custards are thickened with gelatin rather than eggs, so they are easier to make than most custards.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2004


  • 1 envelope (1/4 ounce) unflavored gelatin
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 tablespoon espresso powder
  • 4 ounces bittersweet chocolate, finely chopped
  • 2 cups milk
  • Pinch of salt


  1. In a small bowl, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes.

  2. Meanwhile, in a medium saucepan, bring cream to a boil over high heat. Reduce heat to low; whisk in sugar and espresso powder until dissolved, about 1 minutes. Whisk in chocolate until melted (be careful not to let it burn), about 2 minutes. Remove from heat.

  3. Whisk softened gelatin into cream mixture until gelatin has dissolved about 1 minute. Stir in milk and salt. Strain into a large liquid measuring cup (for easy pouring). Divide evenly among six 6-ounce coffee cups or custard cups. Refrigerate until set, at least 3 hours.

Cook's Notes

For a sweeter flavor, use semisweet chocolate.


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