Mocha Custards

Photo: Mike Krautter
6 Serves


  • 1 envelope (¼ ounce) unflavored gelatin

  • 1 cup heavy cream

  • ½ cup sugar

  • 4 ounces semisweet chocolate, finely chopped

  • 2 tablespoons instant espresso powder

  • ¼ 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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