Chocolate Mocha Cream Custard Recipe from Hershey's Kitchens

  

Ingredients

·         2-2/3 cups whipping cream

·         3/4 cup sugar

·         3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S       Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate

·         1 teaspoon powdered instant coffee

·         5 egg yolks, slightly beaten

·         Sweetened whipped cream(optional)

 

Directions

·         Combine whipping cream, sugar, chocolate chips and instant coffee in heavy, medium saucepan.

·         Remove from heat; beat with 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. Pour into eight 5-ounce oven proof cups. Place cups in a 13x9x2-inch baking pan on oven rack. Pour hot water into pan to depth of 1 inch. Loosely place piece of foil over pan. Bake at 350°F. 40 to 45 minutes or until set. Remove cups from water. Cool. Refrigerate; top with whipped cream, if desired. 8 servings.