Mochaccino Pots

5 from 1 reviews

A prepare-ahead dessert that combines whimsy with decadence - all in teeny, tiny espresso cups and served without drama.

Inspired by a recipe by Peter Gordon



For the mocha part -

  • 280g milk
  • 250g double cream (this will be almost all of a 300ml tub)
  • 2 teaspoons instant coffee
  • 100g caster sugar
  • 4 egg yolks
  • 200g 70% dark chocolate, finely chopped - or try swapping in up to half of this for milk chocolate for a less intense finish

For the cream part -

  • 300ml double cream OR 300-400g crème fraîche
  • 1 heaped dessertspoon icing sugar, sieved (optional - I include it if I'm using cream but not if I'm using crème fraîche)
  • a little cocoa for dusting

You will also need -

6-8 small glasses or cups to serve


  1. It may seem a little odd weighing the wet ingredients - but it will make it far more accurate. Place the milk, cream, instant coffee and 50g caster sugar in a saucepan.
  2. Whisk the egg yolks with the remaining 50g of caster sugar, for around a minute until the mixture is light and frothy.
  3. Now slowly warm the sweet, coffee milk/cream mixture until it is simmering.
  4. Carefully whisk one third of the warmed milk into the yolks, then pour back into the pan.
  5. Stir over a moderate heat until the custard begins to thicken and coat the back of the spoon; around 3 minutes. It is important to turn off the heat at this stage.
  6. Whisk in the finely chopped chocolate and pour into a clean jug.
  7. Pour the chocolate mixture into glasses or cups and place on a tray in the fridge. Once cooled, seal tightly with cling film and leave for at least 4 hours.
  8. To serve, lightly whip the cream so that it is just starting to hold its shape - the mocha part of the dessert will not set firmly, so you want to keep the cream quite loose too. Gently fold the icing sugar into the cream and dollop on top OR use the crème fraîche instead - no need to whip it, just give it a good stir. I like it without the sugar but either works brilliantly.
  9. Dust lightly with cocoa powder.

Keywords: indulgent, treat, entertaining