Mochachino Brûlée

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

YOU’VE PROBABLY HAD ONE OF THESE CHOCOLATEY COFFEES, or at least seen it on the menu in a coffee chain. This is a more solid, eggy version - a bit like a chocaholic’s crème brûlée with cream on top.


  • 4 egg yolks
  • 75 g ( oz) caster sugar


  1. Preheat the oven to 150°C/300°F/Gas mark 2. Whisk together the egg yolks and sugar. In a saucepan, mix the milk, cream, coffee, and cocoa powder, and bring to the boil. Add the chocolate and stir until dissolved. Add this to the egg mixture and stir well. Pour it t