February 8, 2016

Chocolate Custard Cups

On the Menu Today~
Chocolate Custard Cups~

This recipe makes 2 servings...
One for you and
One for your Valentine.

Chocolaty with a hint of coffee~

Valentine's Day is filled with;
Love, Candy, Flowers,
Lingerie, Jewelry and of course,
This year for Valentine's Day,
why not make your sweetie this
chocolaty dessert.

Chocolate Custard Cups

  • 1/2 (1/4-ounce) envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/3 cup half and half
  • 2 tablespoons sugar
  • 1 teaspoon instant coffee crystals or espresso powder
  • 1 1/2 ounces bittersweet chocolate, finely chopped
  • 2/3 cup cup skim milk
  • pinch of salt
  • sifted cocoa powder, optional
  • whipped topping, optional
Cooking Directions
  1. In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let soften 5 minutes.
  2. Meanwhile, in a medium saucepan, bring half-and-half to a boil over high heat. Reduce heat to low; whisk in sugar and instant coffee until dissolved, about 1 minute. Whisk in chocolate until melted (be careful not to let it burn), about 2 minutes. Remove from heat.
  3. Whisk softened gelatin into chocolate mixture until gelatin has dissolved, about 1 minute. Stir in milk and salt. Strain into a large liquid measuring cup (for easy pouring). Divide between two 6-ounce coffee cups or custard cups.
  4. Refrigerate until set, at least 3 hours.
  5. Top with whipped topping and sprinkle with cocoa powder, if desired.

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