These coffee and chocolate custard pots are a simple yet elegant dessert that delivers rich flavor with minimal effort. Made with smooth low-fat custard, dark chocolate, and aromatic coffee, this dessert is perfectly balanced with subtle citrus and spice notes for a sophisticated finish.

Why You’ll Love This Recipe

This recipe is quick to prepare and requires no baking, making it ideal for busy days or last-minute entertaining. The combination of coffee and dark chocolate creates a deep, indulgent taste, while the use of ready-made custard keeps the process effortless. It’s light enough to enjoy after a meal but still feels luxurious and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

400 g shop-bought low-fat custard
60 g dark chocolate (minimum 70% cocoa solids), broken into pieces
40 ml strong espresso coffee
Zest of ½ orange, finely grated
¼ teaspoon ground cardamom
25 ml light squirty cream, for serving (optional)
¼ teaspoon cocoa powder, for serving (optional)

Directions

Pour the low-fat custard into a saucepan and place over a medium heat. Warm gently, stirring to prevent sticking.

Add the dark chocolate pieces, espresso coffee, orange zest, and ground cardamom. Stir continuously until the chocolate has completely melted and the mixture is smooth.

Remove from the heat and strain the custard through a sieve into a jug to ensure a silky texture.

Divide the mixture evenly between four 125 ml serving pots or small bowls.

Place the pots in the refrigerator and chill for at least 3 hours, allowing the custard to firm up slightly without setting fully.

When ready to serve, top with light squirty cream and a light dusting of cocoa powder if desired.

Servings and timing

This recipe makes 4 servings.
Preparation time is approximately 5 minutes.
Cooking time is about 5 minutes.
Chilling time is a minimum of 3 hours.

Variations

For a stronger coffee flavor, increase the espresso to 50 ml.
Swap orange zest for finely grated lemon zest for a brighter citrus note.
Add a pinch of ground cinnamon instead of cardamom for a warmer spice profile.
Top with shaved dark chocolate instead of cocoa powder for extra texture.

Storage/Reheating

Store the custard pots covered in the refrigerator for up to 2 days.
This dessert is best enjoyed cold and does not require reheating.
Avoid freezing, as it can affect the smooth texture of the custard.

FAQs

Can I use regular custard instead of low-fat custard?

Yes, regular custard can be used, but the dessert will be richer and higher in calories.

What type of chocolate works best?

Dark chocolate with at least 70% cocoa solids provides the best balance with the coffee.

Can I make this dessert ahead of time?

Yes, it can be prepared up to a day in advance and kept chilled until serving.

Does the custard fully set?

No, it firms up slightly but remains creamy and spoonable.

Can I skip the coffee?

Yes, you can omit the coffee, but the flavor will be more chocolate-focused.

Is the orange zest necessary?

The orange zest adds freshness, but it can be left out if preferred.

Can I use ground coffee instead of espresso?

It’s best to use brewed espresso or very strong coffee to avoid a grainy texture.

How do I make it sweeter?

Use slightly sweeter dark chocolate or add a small amount of sugar while heating the custard.

Can I serve this to children?

Yes, the coffee flavor is mild, but you can reduce it further if needed.

What can I use instead of cardamom?

Ground cinnamon or vanilla extract are good alternatives.

Conclusion

Coffee and chocolate custard pots are an easy yet refined dessert that combines deep chocolate richness with aromatic coffee and subtle spice. With minimal preparation and a beautifully smooth texture, this recipe is perfect for entertaining or treating yourself to a simple homemade indulgence.

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