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Ingredients

Directions

  • 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.

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  • 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.

Reviews (2)

62 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
06/01/2017
Delicious. Very easy to make and very tasty.
Rating: 5 stars
05/19/2016
These are tasty and very simple to make. I think they would be better named Mocha Puddings, because of the gelatin. "Custard" denotes a more creamy texture, usually provided by the addition of eggs, such as in a Pots de Creme, and these are set with cream and gelatin.