Mocha Creams

Simple to prepare and make, these devilishly good little desserts are the perfect way to finish a meal.


Serves 4

Preparation Time

Cook time

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Cook's NoteWhen melting the chocolate, take care not to let the water boil or the bowl touch the water as the chocolate may over heat and granulate. If this happens you will need to start again.
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  • 180ml (¾ cup) double cream
  • 3 egg yolks
  • 50g (¼ cup) light muscovado sugar
  • 1 teaspoon vanilla extract
  • 125g melted dark chocolate (70 % solids)
  • 50ml (¼ cup) espresso coffee

To decorate:

  • 100ml (½ cup) double cream whipped
  • A few chocolate coated coffee beans
  • 4 small sprigs fresh mint

To serve:

  • 50g  fresh raspberries
  • 4 almond and chocolate biscotti biscuits


Oven: 150°C / 300°F / Gas Mark 2, Fan oven: 130°C

Place the chocolate in a small bowl over a saucepan of gently simmering water and leave to melt.

Heat the cream in a saucepan to boiling point and remove away from the heat.

Whisk together the egg yolks, sugar and vanilla in a medium sized bowl until a creamy texture is achieved.

Whisk in the hot cream a little at a time. Once all the cream has been incorporated strain the mixture through a sieve into a clean bowl. Whisk the melted chocolate followed by the coffee into the cream mixture and pour into the
espresso mugs, filling to the top.

Add enough water to a deep baking dish to make a depth of about 2 cm, place the filled mugs into the dish. The water should come approximately 1/3 of the way up the sides of the mugs. Carefully place the filled dish into the oven and
cook for 30 minutes.

Allow the pots to cool before chilling for 2 hours.

Decorate each pot with a spoon of whipped cream, a chocolate coffee bean and a sprig of fresh mint. Serve with some fresh raspberries and biscotti biscuit.