Rating: 3.79 stars
28 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0

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

Everyday Food, May 2004

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
3 hrs 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews (1)

28 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
05/17/2010
These are wonderful! A huge hit in my home, love the mocha flavour. Really easy to make, fabulous taste and I even hid a truffle on the bottom as a secret treat.