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Chocolate Mocha Cream Custard Recipe


50 minutes
Skill Level
8 servings

Put a special twist on a cream custard dessert. HERSHEY'S Chocolate Mocha Cream Custard is an explosion of delectable flavours. Try this recipe!

Ingredients & Directions

Prep Time
10 minutes
Bake Time
40 minutes



Equipment Needed 
oven and stovetop Oven & Stovetop
baking pan 13x9-inch (33x23 cm) Baking Pan
measuring cups Measuring Cups
saucepan Saucepan
whisk Whisk
oven proof cups (8) 5 oz (150 mL) Oven-Proof Cups
foil Foil
wire rack Wire Rack

Preheat the oven to 350°F (180°C). Stir the whipping cream, sugar, chocolate chips and instant coffee in a heavy saucepan set over medium heat until steaming.


Remove from the heat; beat with whisk until mixture is smooth. Gradually add a small amount of the hot liquid into the egg yolks, stirring constantly. Return the egg mixture to the saucepan mixture; blend well. Pour into eight 5 oz (150 mL) oven-proof cups. Place cups in a 9 x 13 (3 L) baking pan; set the pan onto the oven rack. Pour hot water into the pan until it reaches 1-inch (2.5 cm) up the sides. Loosely tent a piece of foil over the pan.


Bake for 40 to 45 minutes or until set. Remove cups from the water to a rack; cool to room temperature. Chill completely. Garnish with whipped cream (if using) right before serving.