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Chocolate Custard Cups

Delicious, Fast and Easy.
Course Dessert, Pudding
Cuisine All-American
Keyword Chocolate, pudding
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1/4 ounce envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/3 cup half and half
  • 2 tablespoons sugar
  • 1 teaspoon instant coffee crystals
  • 1 1/2 ounces bittersweet chocolate, finely chopped
  • 2/3 cup cup skim milk
  • pinch of salt
  • sifted cocoa powder, optional
  • whipped topping, optional

Instructions

  • In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let soften 5 minutes.
  • 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.
  • 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.
  • Refrigerate until set, at least 3 hours.
  • Top with whipped topping and sprinkle with cocoa powder, if desired.