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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!

overhead photo of Creamy Mocha Custard with flowers and strawberries

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!

front on prep photo of pouring chocolate custard

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.

front on prep photo if Creamy Mocha Custard

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.

overhead photo of Creamy Mocha Custard with strawberries on top

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.

close up overhead photo of Creamy Mocha Custard

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.

spoonful of Creamy Mocha Custard

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!

overhead photo Creamy Mocha Custard with bites taken out

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

Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 2 hours
Total Time 20 minutes
Servings: 6 servings
Calories Per Serving: 898 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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.
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overhead horizontal photo of Creamy Mocha Custard

Weekend plans = make custard…Excited!

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  1. This was amazing! Huge Hit!!! I kept in fridge and it came out perfect and was set up like a pudding, not runny at all. I’d have to call it a pudding for me lol. Very rich and creamy, very chocolatey, I had used 1 tsp. instant coffee to 1/4 cup boiling water for that extra coffee kick.
    Just Wow!!! Amazing, will make again.
    Thank you.

  2. Is step 2 supposed to say 1/4 cup instead of 3/4 cup? It looks like there is more chocolate than vanilla custard.

    1. Hi Sue, step 2 is written correctly. Please let me know if I can answer any questions or clear up anything else for you. Hope you love this recipe! Thanks! 🙂

  3. 5 stars
    This was delicious! I halved the recipe and added a 1/4 tsp of espresso to the coffee, and they turned out so, so good. Very rich, though, so I was really glad to have the temptation of only 3 little pots rather than 6. My only problem was that my vanilla custard seemed to separate a bit and there were some oily spots when it froze – somehow the heavy cream didn’t incorporate fully – chocolate portion was perfectly fine. Still tasted lovely, just wasn’t as presentationally perfect as Tieghan’s!

  4. Not gonna lie, I would love to try making this with coconut cream or even aquafaba for a tasty vegan treat. This probably works well as a frosting too, though I’m not sure how custard fares with cake!

  5. 5 stars
    This was absolute perfection. Sinfully rich and creamy. My family devoured it, and I licked the bowl clean.

  6. Well, I made this on Friday and it is creamy, not too sweet and I am not averse to having it for breakfast! The local store only had half and half so I used that and it came out fine. Apparently I do not share well with others as I have not let my husband know it is in fridge. Counts towards the calcium intake, right?

  7. Just made. Didn’t wait for answer to switching out honey for sugar but I did use the bakers ultra fine sugar (same ratio).
    Will be freezing the vanilla/coffee mixture once the chocolate mixture has had some time in freezer. Only thing I did a tad different was lessen the amount of chocolate. Want a more coffee flavor to come thru.
    Not sure why but this recipe just made me so excited. Oh I seeped a vallila bean in cream mixture while cooling…why not.
    New to your site and it’s fantastic. And a huge fan of your little brother.

  8. The honey shouldn’t be boiled stuff is not scientific. At all. Not toxic. I don’t know about Ayurvedic therapies, and anything heated will change its structure. Nothing else.

  9. I’m definitely going to make! In my Wisconsin world custard is like ice cream only creamier so I will probably serve it from a frozen state! Thanks for the most amazing recipes!