Mocha Custards

Prep Time
Cook Time
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"A sweet treat that is diabetic friendly."

Original recipe yields 6 servings


  • Serving Size: 1 (136.6 g)
  • Calories 162.6
  • Total Fat - 6.3 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 114.3 mg
  • Sodium - 143.3 mg
  • Total Carbohydrate - 18.9 g
  • Dietary Fiber - 0.5 g
  • Sugars - 17 g
  • Protein - 7.1 g
  • Calcium - 127.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 325F. Bring 4 cups of water to a boil in a tea kettle or saucepan.

Step 2

In medium saucepan over medium-low heat, combine milk, sugar, cocoa, and coffee crystals. Cook and stir just until sugar, cocoa and coffee are dissolved. DO NOT BOIL. Let cool slightly.

Step 3

In a medium bowl gradually whisk milk mixture into eggs. Add vanilla.

Step 4

Place six 6-ounce custard cups or ramekins in a rectangular baking dish. Divide egg mixture evenly among the 6 cups.

Step 5

Place baking dish on oven rack and carefully pour boiling water around the custard cups into the baking dish, about 1-inch deep.

Step 6

Bake for 30-35 minutes or until a knife inserted in center comes out clean.

Step 7

Remove cups from baking dish and cool on wire rack for at least 15 minutes.

Step 8

Serve warm, of if you want them chilled, cool 1 hour on rack and then chill for at least 2 hours before serving.

Step 9

If desired, top with whipped topping of your choice.

Tips & Variations

  • Six 6-oz. custard cups or ramekins.


2 Reviews


Made as written for the Pick Me Tag Game - I recall not long ago when 1 of my recipes 'murdered" you. I think you described it as "died & gone to heaven". BUT this recipe is definitely your evil revenge. I wonder if the IT folks can add a 10 Star button for this recipe. It is heavenly (pun intended), just like an impossibly smooth mousse or rich creme brulee - only better because it's chocolate . Siggi thought so too because it was our dessert for Valentine's Day. I topped our servings w/a bit of whipped cream & then sprinkled some instant coffee crystals on it. I was proud & he was smiling from ear-to-ear. Thx for sharing this lovely recipe, Mike. :-)


review by:
(14 Feb 2018)

Daily Inspiration

Absolutely delicious -- my new favorite chocolate dessert. Loved the addition of the coffee. I made three large-size ramekins - one for hubby and two for me; afterall, I needed an extra one to do the taste testing. LOL Definitely one of my choices for the Best of 2015. Nancy : )


(27 Feb 2015)