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Commercial RecipeChocolate Mocha Cream Custard


45 minutes
24 servings

We doubt your guests have ever tasted anything like this Chocolate Mocha Cream Custard! This delicious and unique treat is made with HERSHEY'S SPECIAL DARK Chocolate Chips and is destined to become a crowd favorite dessert offering.

Ingredients & Directions

Bake Time
45 minutes


  • 2 qts. (64 fl. oz.)
    heavy cream
  • 1 lb. 2 oz.
  • 13-1⁄2 oz.
    HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)
  • 1 Tbsp.
    powdered instant coffee
  • 15 (10 oz.)
    egg yolks, slightly beaten
  • --
    Fresh raspberries (optional)



Heat convection oven to 300°F (standard oven: 350°F). Place 24 (5 oz.) ramekins or custard cups in one or two full-size steam table pans.


Using wire whisk, stir together heavy cream, sugar, HERSHEY'S SPECIAL DARK Chocolate Chips and instant coffee in large heavy-bottomed saucepan. Heat mixture to boiling over medium heat, stirring constantly. Remove from heat; whisk until mixture is smooth. Gradually add a small amount of hot liquid into egg yolks, stirring constantly. Return egg mixture to saucepan; blend well. Evenly divide custard into ramekins. Pour very hot water into pan to within 1/2-inch of tops of ramekins. Loosely place piece of aluminum foil over pan.


Bake 45 to 55 minutes* or until center is set but still soft. (Custard will continue to cook after removal from oven.) Carefully remove ramekins from water; place on wire rack. Cool; refrigerate. Just before serving, garnish with raspberries, if desired.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 20 minutes of baking.