Total Time
20mins
Prep 10 mins
Cook 10 mins

A lovely variation of Cafe Mocha from the River Road Recipes cookbook of the Junior League of Baton Rouge, Louisiana

Ingredients Nutrition

Directions

  1. Chill bowl and beaters; whip cream until it stands in peaks.
  2. In a medium saucepan heat chocolate, water, sugar, coffee, and salt stirring until chocolate melts and comes to a boil; reduce heat and cook for three minutes stirring occasionally.
  3. Remove from heat; add milk, stirring constantly.
  4. Return to heat until piping hot (not boiled).
  5. Serve in cups garnished with a dollop of whipped cream.

Reviews

(3)
Most Helpful

Mmmmm very good. Thanks for a nice after work pick me up. I too found it somewhat difficult to make only 2 servings. I also chose to use fresh brewed coffee instead of instant.

invictus January 08, 2009

This was different, rich and delicious - even though I had a bit of a struggle reducing the quantities to make just two cups. After some trial and error, I arrived at the following. 14 grams chocolate (I used Lindt dark cooking chocolate) 80ml(4 tbs)water 3-4 teaspoons sugar 5 teaspoons instant coffee 1 pinch salt 1 1/3 cups milk 3 tablespoons whipped cream

Kookaburra June 13, 2005

Sunday papers & this lovely coffee. A great combination. I did scale the recipe back to serve two. Thanks for posting :)

Jen T June 11, 2005

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