Creamy Mocha Custard.
Creamy Mocha Custard! Extra creamy chocolate custard, hinted with coffee, and topped with a layer of sweet vanilla custard. This no-bake dessert is truly delicious, it’s both light and rich, plus quick and easy. A must make for any chocolate lover!
Here’s the debate of the day, is this a custard or a pudding? After a lot of googling and reading, I’ve come to the conclusion that it could be either. Both custards and puddings traditionally contain cream and egg yolks, and both are made by cooking the two together on the stove and then chilling until set.
From what I googled, custards tend to be a little on the runnier side, and puddings are much thicker. BUT custard can also be very pudding like.
You see my trouble? Literally been going back and forth on this for forever now.
SO, long, long, story short, this could be considered either a custard or a pudding, but in the end I went with custard…and mostly because my mom loved the sound of creamy mocha custard.
But, now I have to ask? What would you call this, pudding or custard? Please, please say custard because it took me an hour to finally settle on this…
Just kidding. Tell me your honest truth, dying to know!
And moving along.
Happy, happy Friday! So happy the weekend is here, what a week it has been. Because of the holiday on Monday, the week did fly by, but even so, it still felt like a very busy week! Looking forward to a little free time tonight and tomorrow before getting back into the kitchen on Sunday to start filming some new videos for you guys!
I have ZERO plans for Saturday and I am so happy about it. I read this week that being bored and letting your mind wander can actually allow yourself to be more creative? Not sure if that’s the case for me, but going to test out this theory tomorrow. Will give you an update in Sunday’s Favorites Post.
While I don’t have any plans for tomorrow, I do know of one thing I will surely be doing, making this creamy mocha custard.
Yes, I will be making this again, for the fourth time in the span of a week. This custard is just so addictingly good, and so easy, I simply need more of it in my life. Plus I thought it would be fun to share with Asher.
Do you guys remember when I showed you all of the eggs from our chickens that were sitting in my kitchen on Instagram stories? Well, a lot of you messaged me suggesting that I make crème brûlée, pudding, ice cream, angel food cake, and basically every other dessert that uses lots of eggs. Oh, and frittatas and quiches too, but going to be honest, most requests were for desserts…
I made a lot of egg filled desserts this week. Like a lot. A couple of crème brûlée recipes, a banana pudding…or two, and well, this custard was the only success out of my many different egg filled recipes.
Yes, I had a lot of fails, but it’s OK, because I had one success, and it was one delicious success.
Enter this creamy mocha custard/pudding situation.
So here’s how you make this easy summertime dessert, it’s simple, you ready?
You’ll need eggs (duh), heavy cream, honey, some coffee, vanilla, salt, and chocolate. That’s it, pantry staple ingredients around here, and I’m hoping they are for you too.
Start by simmering the egg yolks, honey, cream, and a few other ingredients, to make a nice a creamy coffee filled vanilla custard. Reserve some of the vanilla custard for topping, then add in the chocolate. Stir until the chocolate has melted and is smooth, creamy, and all kinds of delicious. Divide the chocolate custard into serving glasses, top with the reserved vanilla custard, chill…and EAT.
Yup, it’s that simple.
And it’s SO GOOD.
The chocolate custard sets up and is very firm and much more pudding like, while the thin layer of vanilla custard on top is more on the softer side. I LOVE this combo of thick to thin and the vanilla balances the sweetness of the chocolate. It’s creamy, rich, and light all at the same time.
Perfection. In so many ways.
Now, this isn’t ice cream by any means, but it is a chilled dessert, and it certainly feels very summery to me. What’s great about this custard is that if you wanted to make it for a dinner party or summer gathering, you can completely make them in advance and have them chilling in the fridge until you’re ready to serve them up.
I love topping them with fresh berries for a pop of color. Of course, I the combo of chocolate and berries is not for me, so I eat all the berries off the top and then move on to the custard. But I’m probably the only person out there who doesn’t like berries and chocolate together.
Do what you love!
If you make this creamy mocha custard, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Creamy Mocha Custard
Keyword: coffee custard, no bake dessert, vanilla custard
Extra creamy chocolate custard, hinted with coffee, and topped with a layer of sweet vanilla custard. This no-bake dessert is truly delicious, it's both light and rich, plus quick and easy. A must make for any chocolate lover!
- 3 egg yolks
- 1/2 cup honey
- 3 1/2 cups heavy cream
- pinch of sea salt
- 1/4 cup brewed black coffee
- 1 tablespoon vanilla extract
- 10 ounces semi-sweet or dark chocolate, chopped
1. In a large pot, whisk together the egg yolks and honey. Add the cream and sea salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and easily coats the back of a wooden spoon, 5-8 minutes. Watch close, milk tends to boil over. Remove from the heat. Stir in the coffee and vanilla.
2. Remove 3/4 cup of the vanilla custard and set aside.
3. Add the chocolate to the remaining custard and stir until melted and smooth.
4. Divide the chocolate custard among six glasses. Freeze 1 hour and then evenly pour over the reserved vanilla custard. Freeze until set, about 2 hours. Keep in the fridge or freezer. If frozen, let sit at room temp for 10 minutes before serving. If kept in the fridge the vanilla custard will be runny.
Weekend plans = make custard…Excited!
Our Favorite Recipes
Caprese Burrata Garlic Bread.