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Chocolate Mocha Cream Custard

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories460
Calories from Fat350
Total Fat39 g60% DV
Saturated Fat24 g120% DV
Trans Fat1 g
Cholesterol225 mg75% DV
Sodium45 mg2% DV
Total Carbohydrates30 g10% DV
Dietary Fiber1.0 g4% DV
Sugars26 g
Protein5 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories460
Calories from Fat350
Total Fat39 g60% DV
Saturated Fat24 g120% DV
Trans Fat1 g
Cholesterol225 mg75% DV
Sodium45 mg2% DV
Total Carbohydrates30 g10% DV
Dietary Fiber1.0 g4% DV
Sugars26 g
Protein5 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  • 2-2/3 cups whipping cream
  • 3/4 cup sugar
  • 3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 1 teaspoon instant coffee powdered
  • 5 egg yolks , slightly beaten
  • Sweetened whipped cream (optional)

Directions

  • 1. Combine whipping cream, sugar, chocolate chips and instant coffee in heavy, medium saucepan.
  • 2. Remove from heat; beat with whisk until mixture is smooth. Gradually add a small amount of hot liquid into egg yolks, stirring constantly. Return egg mixture to saucepan; blend well. Pour into eight 5-ounce oven proof cups. Place cups in a 13x9x2-inch baking pan on oven rack. Pour hot water into pan to depth of 1 inch. Loosely place piece of foil over pan. Bake at 350°F. 40 to 45 minutes or until set. Remove cups from water. Cool. Refrigerate; top with whipped cream, if desired. 8 servings.

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