The Crestiad

Cedar Crest College newspaper since 1923

Recipe: Mocha Custard

Recipe: Mocha Custard

MEGHAN CRONRATH, Photo Editor

 

Ingredients :

1 envelope unflavored gelatin

1 1/2 cup heavy cream

1/2 cup sugar

1 tablespoon espresso powder

4 ounces bittersweet chocolate, finely chopped

2 1/2 cups milk

Pinch of salt

Directions :

In a small bowl, sprinkle gelatin over 1/4 cup cold water, let often 7 minutes.

Meanwhile, in a medium saucepan, bring cream to a boil over igh heat. Reduce heat to low; whisk in sugar and espresso powder ntil dissolved, about 2 minutes. Whisk in chocolate until elted, about 2 minutes. Remove from heat.

Whisk softened gelatin into cream mixture until gelatin has dissolved bout 2 minute. Stir in milk and salt. Divide evenly among ix 6-ounce coffee cups or custard cups. Refrigerate until set, at east 4 hours.

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This entry was posted on August 27, 2012 by in Lifestyles and tagged , .
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