Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

Now you can have your coffee and eat it too. The cook time is chill time.

Ingredients Nutrition


  1. Sprinkle gelatine over milk in blender container; let stand 1 minute.
  2. Add hot coffee; cover and blend on medium speed 2 minutes or until gelatine is completely dissolved.
  3. Add remaining ingredients; cover.
  4. Blend on high speed 2 minutes.
  5. Poup evenly into 5 mugs or dessert glasses.
  6. Chill 4 hours or until firm.
  7. Store leftover desserts in refrigerator.
  8. Garnish with thawed Cool Whip, cinnamon sticks and sprinkling of additional cocoa powder if desired.
Most Helpful

This is so very easy to make! I used 2 ounces espresso and 6 ounces coffee when I made this. The finish dessert was smooth, full of chocolate and coffee flavor. For myself, I would not add any other flavors to this. Made for PRMR 2010.

Charlotte J August 12, 2010

Very easy and VERY tasty! I love that involves no cooking, but doesn't have any raw egg whites. Turned out very smooth. I did not have coffee liqueur, so took the suggestion of justcallmetoni, and used Cointreau, which gave it a nice subtle orange flavor, and I love coffee, chocolate and orange together! I used Splenda. Thanks for a dessert I can indulge in without guilt! Made for Winter 2010 Comfort Cafe game.

Outta Here January 31, 2010

Silky chocolate with a hint of coffee. You would never believe this dessert is low fat and low calorie. I made a half batch with Splenda and divided it into 2 servings. To one, I added coffee liquor as presented, to the other I added Cointreau. Both were sublime (we shared). The texture is reminiscent of a panna cotta or a cross between a pudding and a gellatin. Since I use Droste cocoa, which has a very intensely chocolate flavor, I might use a wee (and I mean wee) bit less to let the other flavors to emerge a bit more.

justcallmetoni February 25, 2007