Mocha Custard Recipes

EASY MOCHA CUSTARDS

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes.
• Meanwhile, in a medium saucepan, bring cream to a boil over high heat. Reduce heat to low; whisk in sugar and espresso powder until dissolved, about 1 minutes. Whisk in chocolate until melted (be careful not to let it burn), about 2 minutes. Remove from heat.
• Whisk softened gelatin into cream mixture until gelatin has dissolved about 1 minute. Stir in milk and salt. Strain into a large liquid measuring cup (for easy pouring). Divide evenly among six 6-ounce coffee cups or custard cups. Refrigerate until set, at least 3 hours.

MOCHA CUSTARDS

Steps:

• In a medium saucepan, sprinkle gelatin over 1/4 cup cold water, let soften 5 minutes. Add heavy cream and place over low heat. Add sugar, chocolate, espresso powder, and salt. Whisk until chocolate has melted, espresso powder is dissolved, and mixture is well combined, about 2 minutes.
• Whisk in milk and strain mixture into a large measuring cup (for easy pouring). Divide evenly among six 6-ounce coffee cups or custard cups. Refrigerate until set, at least 3 hours. Serve with a dollop of whipped cream, if desired.

MOCHA CUSTARD

Steps:

• Preheat oven to 350.
• Place 4 small custard cups in a 3 quart rectangular baking dish and set aside.
• Start water so it is boiling when needed.
• In a medium saucepan, combine milk, cocoa powder, sugar and coffee.
• Cook over low heat until the coffee and cocoa dissolve, stirring continuously to avoid scorching. Remove from heat.
• In a medium bowl, combine egg product and vanilla extract.
• Gradually add hot milk mixture and stir to combine.
• Pour egg and milk mixture into custard cups.
• Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch.
• Bake for about 30-40 minutes until set and a knife inserted in center of custard comes out clean.
• Remove baking dish from oven and remove custard cups from the baking dish.
• Let custard cool to room temperature and then refrigerate for 2-24 hours. To serve, top each with a Tbsp of whipped cream and dust lightly with cocoa powder. Garnish each with a coffee bean.

MOCHA NANAIMO BARS RECIPE BY TASTY

Steps:

• In a bain-marie, melt the butter, sugar, and cocoa powder.
• Stir in the egg and keep stirring for a minute until the mix thickens.
• Remove the bowl from heat.
• Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
• When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
• Cream the custard powder, softened butter, cream, and instant coffee until smooth.
• Add the powdered sugar and mix until smooth.
• Pour mixture on top of the crust and spread it until you get an even layer.
• In a bain marie, slowly melt the chocolate and the butter.
• Cool it down a little bit then pour it over middle layer.
• Chill the bars for at least 3 hours.
• Cut them into 9 even squares and sprinkle each one with cocoa powder.
• Enjoy!

MOCHA CUSTARD TART

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter springform pan with vegetable oil spray. Wrap outside of pan tightly with double layer of heavy-duty foil. Finely grind cookies and walnuts in processor. Add melted butter; process to blend. Press mixture firmly onto bottom (not sides) of pan. Chill crust while making filling.
• Make filling:
• Bring whipping cream, milk and 1/3 cup water to simmer in heavy small saucepan. Remove from heat. Whisk in cocoa powder, chocolate liqueur, espresso powder and vanilla extract.
• Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add 4 whole eggs 1 at a time, then 2 yolks, beating well after each addition and occasionally scraping bottom and sides of bowl. Gradually add hot cream-cocoa mixture and beat until smooth. Pour mixture into prepared crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan.
• Bake tart until custard moves just slightly in center when pan is gently shaken and tester inserted into center comes out with some custard still attached, about 1 hour 20 minutes. Remove pan from water; remove foil. Cool tart in pan on rack. Cover with foil and refrigerate overnight.
• Make ganache:
• Bring first 4 ingredients to simmer in heavy small saucepan. Remove from heat. Add chocolate and vanilla extract; whisk until chocolate is melted and smooth. Let ganache stand until slightly cooled but still pourable, about 10 minutes.
• Run small knife around pan sides to loosen tart. Remove pan sides. Place tart on platter. Pour ganache atop tart. Using thin metal spatula, spread ganache evenly over top of tart, being careful not to allow ganache to drip down sides. Using icing comb or tines of fork, make decorative concentric circles in wave pattern in ganache. Garnish top of tart with chocolate coffee bean candies, if desired. Refrigerate until ganache is softly set, about 15 minutes. (Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 45 minutes before serving.) Cut tart into wedges; serve.

MOCHA CUSTARDS

Steps:

• Preheat oven to 325°F. Arrange six 3/4-cup soufflé dishes or custard cups in 13 x 9 x 2-inch baking pan. Using wooden spoon, stir sugar, yolks, liqueur and vanilla extract in medium bowl to blend well. Stir half and half, chocolate and coffee powder in heavy medium saucepan over medium heat until chocolate melts and mixture just comes to simmer. Very gradually stir hot mixture into yolk mixture. Strain custard into spouted measuring cup; pour custard into dishes.
• Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until just set in center when pan is gently shaken, about 45 minutes. Transfer custards to rack; cool 1 hour. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Top custards with whipped cream and coffee bean candies and serve.

MOCHA CUSTARD

Steps:

• Place milk and cream in a 4-cup measure. Cook, uncovered, at 100 percent power in a high-power oven with a carousel for 2 minutes.
• While milk is cooking, whisk together eggs and sugar in a medium bowl. Combine cocoa and coffee in a small bowl.
• Remove milk from oven and pour into egg mixture, whisking constantly. Whisk in Irish Cream.
• Stir a scant tablespoon of the custard mixture into the cocoa and coffee to form a smooth paste. Scrape the cocoa mixture back into the custard and whisk until well combined.
• Pour into 1/2-cup ramekins and skim any foam from the top of each. Place cups, evenly spaced, around the carousel. Cook, uncovered, at 50 percent power for 6 minutes. Custard will still be partly liquid.
• Remove from oven. Let stand, covered with a towel, for 15 minutes. Refrigerate until firm and well chilled.

CUSTARD MOCHI

Steps:

• Grease a 9 x 13 inch pan. Preheat oven to 350 degrees.
• Cream sugar and butter together in a mixing bowl.
• Beat in eggs, one at a time.
• Add mochiko flour, baking powder, vanilla extract and milk.
• Mix till batter is smooth.
• Bake for one hour.
• Allow to cool for 1-1 1/2 hours, then slice.

EASY MOCHA CREAM PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

MOCHA SEMIFREDDO

Steps:

• Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
• Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
• Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
• Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.