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