This smooth and creamy mocha custard pot makes a great chocolate dessert option for a dinner party and can be made in advance. Top the custard with whipped cream and chocolate shavings and you will get a dessert that is as pretty as it is delicious.
What are Custard Pots?
Custard is a thick and creaming dessert that is made using a mixture of egg yolks, milk or cream, and flavorings. Sweet custard contains sweeteners but there are also savory custards.
Custard pots are essentially smaller servings of custard, made for individual consumption. Custard pots are popular amongst children and there are many store-bought variants of the product. Custard pots also make great desserts for adults, especially ones that have been flavored with more sophisticated flavors like coffee.
What Type of Coffee and Chocolate Used for the Mocha Custard Pots?
For the coffee, you can just use instant coffee that has been diluted in water and it will be fine. However, if you want a stronger coffee flavor, you can opt for an espresso shot or cold-brewed coffee. The tip is to use black coffee and not flavored coffee because it can change the taste of the custard.
As for the chocolate, you can use regular unsweetened baking chocolate or mini chocolate chips. The chocolate should be finely chopped so it melts quickly and evenly in the hot custard mixture. You can also use dark chocolate for a deeper chocolate flavor or semi-sweet chocolate if that is what you prefer. However, adjust the amount of sweetener depending on your chocolate choice so that custard is not too sweet or too bitter. Also, do not use chocolates with nuts or fruits or you will not end up with a smooth custard.
How to Make the Mocha Custard Pots?
There are two ways to make the mocha pots but both methods will use the same ingredients. The no-bake version will not require an oven, but you will need to fully cook the custard before serving. The baked version will only require you to make the custard mixture because the cooking process will continue in the oven. Both methods will result in silky smooth mocha custards so feel free to follow whichever one.
Ingredients
- 6 egg yolks (you can save the whites for meringues or other recipes)
- 1/2 cup sweetener (you can use maple syrup, honey, or sugar)
- 4 cups full-fat milk (you can use dairy-free milk like coconut milk)
- 1/2 cup strongly brewed or cold-brewed coffee
- Pinch of salt
- 1 tablespoon vanilla extract
- 8 ounces unsweetened chocolate, finely chopped (you can also use mini chocolate chips)
No-bake Version
- Prepare a medium heat-safe bowl and whisk together the six egg yolks and the sweetener. Set the mixture aside and prepare a double boiler. If you do not have a double boiler, you can place a bowl on top of a saucepot that has been filled halfway with water. The bowl should not touch the water so adjust accordingly to the equipment you have.
- In the top pot of the double boiler or the bowl, add your milk, salt, and coffee. Bring the water in the double boiler or pot to a light boil and then reduce the heat to a low. Allow the water to remain simmering. Heat the milk mixture to just below boiling point. You will know it is ready once you see small bubbles appear on the surface.
- Once the milk mixture is well-heated, gradually pour one to two cups of it into the egg yolk mixture while continuously whisking. This step will temper the eggs, so it is important that you slowly add in the milk so else the eggs will be curdled. A trick is to use a cup with a spout or a ladle.
- Once the milk mixture is added to the egg mixture and everything is smooth, without any curdles, you can place the mixture back onto the double boiler and continue to cook it over low heat.
- Continue to whisk the milk and egg mixture frequently, for about 10 to 15 minutes or until it thickens. To test if your custard is ready, take a spoon and dip the back of it into the custard. If it evenly coats the back of the spoon, it is ready, and you can remove it from the heat. Thoroughly stir in the vanilla extract.
- While the custard is still warm, add in the chopped chocolate. Whisk until the chocolate has melted and combined with the custard. It is best to chop the chocolate really finely or use mini chocolate chips because it will take less time for the chocolate to melt.
- Once the chocolate custard is smooth and glossy, you can pour the custard into small ramekins and place it in the refrigerator for at least one hour or until it has properly chilled and set. While the custard is also good at room temperature, it is best consumed when cold so refrigerate for at least two hours before you serve to get the best texture and flavor.
Bake Version
- Preheat your oven to 350°F for about 30 minutes. If you are using a convection oven, preheat the oven to 300°F. Prepare a steam table pan and place 24 5 oz. ramekins or small custard pots onto the pan. If you do not have a steam table pan, just use a regular pan with tall sides. This is hold in water so do not use a baking tray or a pan with shallow sides.
- In a heat-proof bowl, whisk the egg yolks and set the mixture aside. Place the chocolate, coffee, sweetener, salt, and milk into a large heavy-bottomed saucepan and heat it over a medium-high flame. Remember to whisk constantly so that the bottom does not burn.
- Once the milk mixture is just about to reach boiling point, remove the pan from the heat and gradually add a small amount of the mixture into the egg yolks to temper them. Once the eggs are tempered and there are no lumps in the mixture, transfer the eggs into the milk mixture and combine everything.
- Once both the egg and milk mixture has been evenly combined, divide the custard mixture into the ramekins. Fill the steam table pan with hot water and place a piece of aluminum foil over the entire thing. You are going to steam the custards to remember to add enough water so that it does not dry out.
- Bake the custard pots for about 45 to 55 minutes or until the center has set but there is still a slight jiggle to it. If you are using a convection oven, remember to rotate the pan about halfway into the baking process to get all custard pots evenly baked. Carefully remove the ramekins from the steam table pan and place them on a large wire rack to cool. Once the custard pots have cooled completely, place them in the refrigerator to chill for at least an hour.
How to Store the Mocha Custard Pots?
The mocha custard pots are best served cold so refrigerate for an hour or two before serving. To store the custard, just place them in the refrigerator with plastic wrap on top. Make sure that the plastic wrap touches the top of the custard so that it does not dry out. The custard will last a couple of days in the refrigerator, but it is best consumed as soon as possible so serve the custard once it has completely chilled in the refrigerator.
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