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Chocolate Mocha Cream Custard
Makes Serves 8. Photo By: Hershey's
By Hershey's


  1. Preheat the oven to 350°F (180°C). Stir the whipping cream, sugar, chocolate chips and instant coffee in a heavy saucepan set over medium heat until steaming.
  2. Remove from the heat; beat with whisk until mixture is smooth. Gradually add a small amount of the hot liquid into the egg yolks, stirring constantly. Return the egg mixture to the saucepan mixture; blend well. Pour into eight 5 oz (150 mL) oven-proof cups. Place cups in a 9 x 13 (3 L) baking pan; set the pan onto the oven rack. Pour hot water into the pan until it reaches 1-inch (2.5 cm) up the sides. Loosely tent a piece of foil over the pan.
  3. Bake for 40 to 45 minutes or until set. Remove cups from the water to a rack; cool to room temperature. Chill completely. Garnish with whipped cream (if using) right before serving.
  • 2 2/3 cups (650 mL) whipping cream
  • 3/4 cup (175 mL) granulated sugar
  • 3/4 cup (175 mL) Chipits Semi-sweet mini chocolate chips
  • 1 tsp (5 mL) powdered instant coffee
  • 5 egg yolks, lightly beaten
  • Sweetened whipped cream (optional)