Mocha custard pots
Indulge in the rich, velvety goodness of Mocha Custard Pots. Made with dark chocolate, creamy whipping cream, egg yolks, and a touch of sugar, this decadent dessert offers a perfect blend of chocolate and mocha flavors. Treat yourself to a luxurious, melt-in-your-mouth experience with every spoonful!
- 11 Mar 2025
- Cook time 35 min
- Prep time 20 min
- 6 Servings
- 4 Ingredients
Mocha custard pots are a delightful dessert that combines the rich flavors of dark chocolate and coffee in a creamy, indulgent custard. Perfect for dinner parties or a special treat, these custard pots are sure to impress your guests with their velvety texture and deep, complex taste.
Ingredients:
Instructions:
Preheat your oven to 300°F (150°C). Place six 6-ounce ramekins in a baking dish with high sides.
In a heatproof bowl, melt the dark chocolate using a double boiler method. To do this, place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir occasionally until the chocolate is fully melted and smooth. Remove from heat and set aside.
In a medium saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer (small bubbles will form around the edges). Do not let it boil.
In a separate bowl, whisk together the egg yolks and sugar until well combined and slightly pale in color.
Gradually add the hot cream to the egg yolk mixture, a little at a time, whisking constantly to prevent the eggs from scrambling. Continue until all the cream is incorporated.
Gradually whisk in the melted chocolate into the cream and egg mixture, stirring until completely smooth and well incorporated.
Pour the mixture through a fine-mesh sieve into a pouring jug to remove any lumps or cooked egg pieces, ensuring a smooth custard.
Pour the strained custard mixture evenly into the prepared ramekins.
Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins. This water bath will help cook the custard evenly and prevent it from cracking.
Carefully place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and allow them to cool to room temperature. Then, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
Once chilled, serve the mocha custard pots directly from the ramekins. For an added touch, you can garnish with a dollop of whipped cream, grated chocolate, or a sprinkle of cocoa powder.
Tips:
- Use high-quality dark chocolate to enhance the richness of the custard.
- Ensure the heavy whipping cream is at room temperature before use, as it will incorporate more smoothly with the other ingredients.
- Temper the egg yolks by slowly adding a small amount of the hot cream mixture to prevent curdling.
- Strain the custard mixture before pouring it into the ramekins to achieve a smooth consistency.
- Cook the custard pots in a water bath to ensure even cooking and prevent the custard from cracking.
Cooking mocha custard pots may seem intricate, but with the right techniques and attention to detail, you can achieve a flawless dessert that is both elegant and delicious. By using quality ingredients and following these tips, your mocha custard pots will have a silky texture and a well-balanced flavor, making them a memorable addition to any meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 4.22g | 11% |
| Sugar 16g | 17% |
| Fat | |
| Fat 50g | 57% |
| Saturated 20g | 63% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 370ug | 41% |
| Choline 130mg | 23% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 0.05mg | 0% |
| Vitamin B6 0.08mg | 4% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.40ug | 17% |
| Vitamin C 0.46mg | 1% |
| Vitamin E 1.50mg | 10% |
| Vitamin K 2.55ug | 2% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.02mg | 2% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 90mg | 3% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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