Food & Cooking Recipes Dessert & Treats Recipes Easy Mocha Custards 3.8 (28) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 3 hrs 10 mins Servings: 6 These Italian custards are thickened with gelatin rather than eggs, so they are easier to make than most custards. Ingredients 1 envelope (¼ ounce) unflavored gelatin 1 cup heavy cream ½ cup sugar 1 tablespoon espresso powder 4 ounces bittersweet chocolate, finely chopped 2 cups milk Pinch of salt Directions In a small bowl, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes. 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. 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. Rate it Print