Mocha Creme Caramel

This decadent Mocha Creme Caramel combines the classic elegance of flan with the deep, comforting flavors of coffee and chocolate. The base features a homemade caramel that turns into a luscious sauce, supporting a velvety custard infused with milk chocolate and instant coffee. Topped with a thin layer of mocha ganache, it offers a sophisticated textural contrast and intense flavor profile. Perfect for special occasions, this dessert requires patience but rewards you with a truly luxurious treat.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 1653.6

Dietary: Vegetarian

Description

This decadent Mocha Creme Caramel combines the classic elegance of flan with the deep, comforting flavors of coffee and chocolate. The base features a homemade caramel that turns into a luscious sauce, supporting a velvety custard infused with milk chocolate and instant coffee. Topped with a thin layer of mocha ganache, it offers a sophisticated textural contrast and intense flavor profile. Perfect for special occasions, this dessert requires patience but rewards you with a truly luxurious treat.

Directions

1
Position rack in center of oven and preheat to 325°F (163°C).
2
Place six 1/2-cup ramekins or custard cups in a large baking pan.
3
Stir the sugar and water in a heavy small saucepan over low heat until sugar dissolves.
4
Wash down any sugar crystals from the sides of the pan with a pastry brush dipped in cold water.
5
Increase heat to medium-high and bring mixture to a boil.
6
Boil without stirring until mixture turns deep golden brown, swirling pan occasionally, about 9 minutes.
7
Immediately divide caramel among ramekins.
8
Carefully tilt ramekins to coat bottoms (not sides) with caramel.
9
Bring the whipping cream, milk, and sugar to a boil in a heavy medium saucepan, whisking until sugar dissolves.
10
Remove from heat.
11
Add the milk chocolate and stir until chocolate melts and mixture is smooth.
12
Whisk in the instant coffee granules, egg yolks, and whole egg.
13
Divide custard mixture evenly among caramel-lined ramekins.
14
Add enough hot water to baking pan to come halfway up sides of ramekins.
15
Bake until custards are set around edges and centers move only slightly when baking pan is shaken, about 30 minutes.
16
Remove custards from water bath and cool completely.
17
Refrigerate until very cold, about 4 hours.
18
Dissolve the instant coffee powder in water in a small bowl.
19
Combine the milk chocolate and whipping cream in a heavy small saucepan.
20
Stir over low heat until chocolate melts and mixture is smooth.
21
Remove from heat and stir in coffee mixture.
22
Cool ganache until just warm to the touch.
23
Divide ganache among custards.
24
Spread ganache with back of spoon to cover top of custards completely.
25
Refrigerate until ganache is set, at least 30 minutes.
26
Run a small sharp knife around edge of custards to loosen.
27
Invert custards onto plates and serve.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1653.6kcal

% Daily Value *
Total Fat 94.8g146%
Saturated Fat 56.1g281%
Cholesterol 180.5mg61%
Sodium 140.8mg6%
Total Carbohydrate 178.9g60%
Dietary Fiber 6.8g28%
Sugars 162.9g
Protein 19.9g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mocha, creme caramel, flan, custard, chocolate, coffee, dessert, ganache, caramel, baking, vegetarian, sweet, rich, chocolate dessert, coffee dessert, make ahead, fancy dessert, egg custard, chocolate custard

Read it online: https://www.chefs-mate.com/recipe/mocha-creme-caramel/