Mocha Custards Recipes

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EASY MOCHA CUSTARDS



Easy Mocha Custards image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h10m

Number Of Ingredients 7

1 envelope (1/4 ounce) unflavored gelatin
1 cup heavy cream
1/2 cup sugar
1 tablespoon espresso powder
4 ounces bittersweet chocolate, finely chopped
2 cups milk
Pinch of salt

Steps:

  • 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.

Nutrition Facts : Calories 350 g, Fat 26 g, Fiber 1 g, Protein 6 g

MOCHA CUSTARDS



Mocha Custards image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Serves 6

Number Of Ingredients 8

1 envelope (1/4 ounce) unflavored gelatin
1 cup heavy cream
1/2 cup sugar
4 ounces semisweet chocolate, finely chopped
2 tablespoons instant espresso powder
1/4 teaspoon salt
2 cups milk
Whipped cream, for serving (optional)

Steps:

  • 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.
  • 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.

MOCHA CUSTARD



Mocha Custard image

A sinful little delight for your sweetheart on Valentine's Day. 2-24 hour refrigeration time is not included in prep time.

Provided by PSU Lioness

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups skim milk
2 tablespoons unsweetened cocoa powder (plus additional for garnish)
1/4 cup granulated sugar
2 teaspoons instant coffee granules
1/2 cup egg substitute
1 teaspoon vanilla extract
2 -3 cups boiling water
aerosol whipped cream (for serving, if desired)
4 whole coffee beans (for garnish, if desired)

Steps:

  • Preheat oven to 350.
  • Place 4 small custard cups in a 3 quart rectangular baking dish and set aside.
  • Start water so it is boiling when needed.
  • In a medium saucepan, combine milk, cocoa powder, sugar and coffee.
  • Cook over low heat until the coffee and cocoa dissolve, stirring continuously to avoid scorching. Remove from heat.
  • In a medium bowl, combine egg product and vanilla extract.
  • Gradually add hot milk mixture and stir to combine.
  • Pour egg and milk mixture into custard cups.
  • Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch.
  • Bake for about 30-40 minutes until set and a knife inserted in center of custard comes out clean.
  • Remove baking dish from oven and remove custard cups from the baking dish.
  • Let custard cool to room temperature and then refrigerate for 2-24 hours. To serve, top each with a Tbsp of whipped cream and dust lightly with cocoa powder. Garnish each with a coffee bean.

Nutrition Facts : Calories 123.6, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.5, Sodium 136.8, Carbohydrate 21.8, Fiber 0.9, Sugar 13.3, Protein 8.5

MOCHA CUSTARDS



Mocha Custards image

There's just a hint of chocolate in these.

Yield Serves 6

Number Of Ingredients 10

3/4 cup sugar
8 large egg yolks
1 tablespoon coffee liqueur
1/2 teaspoon vanilla extract
3 cups half and half
1/2 ounce semisweet chocolate, finely grated
1 1/2 tablespoons instant coffee powder
Whipped cream
Chocolate coffee bean candies*
*Candies are sold at candy shops, specialty foods stores and some supermarkets.

Steps:

  • Preheat oven to 325°F. Arrange six 3/4-cup soufflé dishes or custard cups in 13 x 9 x 2-inch baking pan. Using wooden spoon, stir sugar, yolks, liqueur and vanilla extract in medium bowl to blend well. Stir half and half, chocolate and coffee powder in heavy medium saucepan over medium heat until chocolate melts and mixture just comes to simmer. Very gradually stir hot mixture into yolk mixture. Strain custard into spouted measuring cup; pour custard into dishes.
  • Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until just set in center when pan is gently shaken, about 45 minutes. Transfer custards to rack; cool 1 hour. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Top custards with whipped cream and coffee bean candies and serve.

MOCHA CUSTARDS WITH BUTTERMILK DOUGHNUTS



Mocha Custards with Buttermilk Doughnuts image

Mocha custards are the "coffee" part of this whimsical "coffee and doughnuts" dessert.

Provided by Greg Johnson

Yield Makes 6 servings

Number Of Ingredients 9

1 cup whipping cream
1 cup whole milk
1/4 cup coffee beans, coarsely ground
1/2 vanilla bean, split lengthwise
3/4 cup semisweet chocolate chips
3 tablespoons Kahlúa
1/2 cup sugar
5 large egg yolks
Buttermilk Doughnuts

Steps:

  • Combine cream, milk, and ground coffee beans in heavy medium saucepan. Scrape seeds from vanilla bean into mixture; add bean. Bring mixture to simmer. Remove from heat; let steep 1 hour.
  • Preheat oven to 350°F. Strain cream mixture into bowl. Return mixture to saucepan. Add chocolate and stir over low heat until chocolate is melted and smooth. Remove from heat. Stir in Kahlúa. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk in 1/3 of chocolate mixture. Whisk in remaining chocolate mixture. Strain custard into another bowl.
  • Place six 3/4-cup custard cups or ramekins in roasting pan. Divide chocolate mixture among cups. Fill roasting pan with enough hot water to come halfway up sides of cups. Cover pan with foil and bake until custards are set, about 45 minutes. Remove custards from water. Cool, then cover and refrigerate until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.) Serve each custard with 1 buttermilk doughnut.

MOCHA CUSTARD TART



Mocha Custard Tart image

Categories     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Bake     Cream Cheese     Walnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 26

For crust
Nonstick vegetable oil spray
1 9-ounce package chocolate wafer cookies
1/2 cup walnuts
5 tablespoons unsalted butter, melted
For filling
2 cups whipping cream
3/4 cup whole milk
1/3 cup water
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons chocolate liqueur (such as dark crème de cacao)
2 teaspoons instant espresso powder
2 teaspoons vanilla extract
1 8-ounce package cream cheese, room temperature
1 cup plus 2 tablespoons sugar
4 extra-large eggs
2 extra-large egg yolks
For ganache
1/2 cup whipping cream
1 teaspoon instant espresso powder
1 teaspoon light corn syrup
1 teaspoon vegetable oil
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 teaspoon vanilla extract
Chocolate coffee bean candies (optional)*
*Available at candy shops, specialty foods stores and supermarkets.

Steps:

  • Make crust:
  • Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter springform pan with vegetable oil spray. Wrap outside of pan tightly with double layer of heavy-duty foil. Finely grind cookies and walnuts in processor. Add melted butter; process to blend. Press mixture firmly onto bottom (not sides) of pan. Chill crust while making filling.
  • Make filling:
  • Bring whipping cream, milk and 1/3 cup water to simmer in heavy small saucepan. Remove from heat. Whisk in cocoa powder, chocolate liqueur, espresso powder and vanilla extract.
  • Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add 4 whole eggs 1 at a time, then 2 yolks, beating well after each addition and occasionally scraping bottom and sides of bowl. Gradually add hot cream-cocoa mixture and beat until smooth. Pour mixture into prepared crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan.
  • Bake tart until custard moves just slightly in center when pan is gently shaken and tester inserted into center comes out with some custard still attached, about 1 hour 20 minutes. Remove pan from water; remove foil. Cool tart in pan on rack. Cover with foil and refrigerate overnight.
  • Make ganache:
  • Bring first 4 ingredients to simmer in heavy small saucepan. Remove from heat. Add chocolate and vanilla extract; whisk until chocolate is melted and smooth. Let ganache stand until slightly cooled but still pourable, about 10 minutes.
  • Run small knife around pan sides to loosen tart. Remove pan sides. Place tart on platter. Pour ganache atop tart. Using thin metal spatula, spread ganache evenly over top of tart, being careful not to allow ganache to drip down sides. Using icing comb or tines of fork, make decorative concentric circles in wave pattern in ganache. Garnish top of tart with chocolate coffee bean candies, if desired. Refrigerate until ganache is softly set, about 15 minutes. (Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 45 minutes before serving.) Cut tart into wedges; serve.

MOCHA CUSTARD



Mocha Custard image

Provided by Barbara Kafka

Categories     quick, weekday, dessert

Time 12m

Yield 4 servings

Number Of Ingredients 7

1 cup milk
1/4 cup heavy cream
3 large eggs
1/3 cup granulated sugar
2 teaspoons cocoa powder
1/2 teaspoon powdered instant coffee
2 teaspoons Irish cream liqueur

Steps:

  • Place milk and cream in a 4-cup measure. Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.
  • While milk is cooking, whisk together eggs and sugar in a medium bowl. Combine cocoa and coffee in a small bowl.
  • Remove milk from oven and pour into egg mixture, whisking constantly. Whisk in Irish Cream.
  • Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste. Scrape the cocoa mixture back into the custard and whisk until well combined.
  • Pour into 1/2-cup ramekins and skim any foam from the top of each. Place cups, evenly spaced, around the carousel. Cook, uncovered, at 50 percent power for 6 minutes. Custard will still be partly liquid.
  • Remove from oven. Let stand, covered with a towel, for 15 minutes. Refrigerate until firm and well chilled.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 86 milligrams, Sugar 21 grams, TransFat 0 grams

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