Dark Chocolate Mocha Baked Custard

I was in the mood for some chocolate for dessert this week and I decided to play around with my favorite baked custard recipe. The result was fantastic and I think you will agree.

First let me say I was lucky enough to find a canister of Hershey's Special Dark Cocoa powder at my local grocery store. I can't always locate this but when I do I make sure to buy some. It is a super dark rich unsweetened baking cocoa powder and is fantastic to bake with. This recipe will work out well with whatever cocoa powder you have but if you love dark chocolate and haven't tried the Special Dark Cocoa give it a try. I think you will like it. 

Dark Chocolate Mocha Baked Custard

2 large eggs

6 Tablespoons unsweetened cocoa powder

1/3 cup sugar

1 teaspoon vanilla

¼ teaspoon salt

2 cups milk

1 Tablespoon instant coffee powder

Preheat oven to 350 degrees Fahrenheit

In a medium bowl combine the eggs, cocoa powder, sugar, vanilla and salt and whisk to mix well.

Meanwhile heat the milk and instant coffee powder just to the point of scalding.

Pour the hot milk mixture into the egg mixture whisking well as it combines.

Strain the custard mixture and pour into 6 custard cups (or ramekins)

Place custard cups into a larger baking dish and add 1” of water to the larger dish. Be very careful not to get any water into your custard cups. This forms a water bath to allow the custard to cook gently.

Bake at 350 for 30 to 35 minutes or until just set (test with a knife if it comes out clean you are done) Don't over bake these.

Remove from water bath to a cooling rack then to the refrigerator

Serve cold. 

Serves 6