Sweet mocha creams with golden crowns

Create elegant custard-like desserts with hints of chocolate and coffee.

• 395g can condensed milk
• 250ml (1 cup) milk
• 35g (1/3 cup) cocoa powder
• 2 tablespoons Espresso coffee granules
• 3 eggs

Energy 577kJ	Fat saturated 4.00g
Fat Total 7.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 8.00g	Dietary Fibre 2.00g
Protein 9.00g	Cholesterol 123.00mg
Sodium 94.17mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160°C. Grease six 185ml (3/4-cup) dariole moulds with oil and line bases with baking paper.

2. Step 2

   Stir condensed milk, milk, cocoa powder and coffee in a saucepan over medium heat for 3-5 minutes or until the cocoa powder and coffee dissolve. Cool slightly.

3. Step 3

   Whisk eggs in a large heatproof bowl. Gradually stir in chocolate mixture. Strain through a sieve into a jug. Pour into moulds.

4. Step 4

   Place moulds in a baking dish. Add enough boiling water to come halfway up the sides of the moulds. Bake for 20-25 minutes or until just set. Chill for 2-3 hours. Turn onto plates.

Edible gold leaf looks divine on top of these creams. Buy it from specialty cooking, cake decorating and art shops.