Mocha Custard
- 1 c. boiling water
- 1 oz. unsweetened baking chocolate
- 1 rounded tsp. instant coffee crystals
- 1 c. heavy cream
- 3 eggs
- 1/3 c. Splenda
- pinch of salt
- Preheat the oven to 300u0b0. Put the boiling water in your blender container and drop in the chocolate. Let it sit for 5 minutes or so. Add the coffee crystals, heavy cream, eggs, Splenda and salt and blend for a minute or so. Spray a 1-quart casserole with nonstick cooking spray and pour the mixture into it. (If you prefer, pour into individual custard cups.) Place the casserole or custard cups in a larger pan filled with hot water and place the entire thing in the oven. Bake for 1 hour and 20 minutes. Cool, then chill well before serving. (The chilling makes a big difference in the texture.) Yield: 4 generous servings.
boiling water, chocolate, instant coffee crystals, heavy cream, eggs, splenda, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=93438 (may not work)