A Cup Of Hot Mocha Michael Smith Recipes

HOT MOCHA

Hot Mocha image

This warming drink, a treat for coffee and chocolate lovers alike, combines the two under a layer of creamy foamed milk. Skim milk foams easily and makes a deceptively lean, yet rich topping. Enjoy it in the morning, as an afternoon break, and as a lean, luscious, liquid dessert.

Provided by Sweet'NLow(R)

Categories Trusted Brands: Recipes and Tips Sweet'N Low®

Yield 1

Number Of Ingredients 5

Ingredients

1 tablespoon unsweetened Dutch-processed cocoa powder
1 packet Sweet'N Low granulated sugar substitute, or to taste
1 cup hot coffee
Skim milk
Cocoa powder, for garnish

Steps:

In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee.
Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.

Nutrition Facts : Calories 58.6 calories, Carbohydrate 10.5 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 57.5 mg, Sugar 7.2 g

A CUP OF HOT MOCHA (MICHAEL SMITH)

A Cup of Hot Mocha (Michael Smith) image

Michael Smith says: "I'm addicted to chocolate and always look for a way to work it into a treat, especially with coffee. Together they make mocha. This coffee flavoured chocolate cake batter baked in coffee cups looks like a cup of coffee - until you cut into it!". Enjoy!

Provided by Nif_H

Categories Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces bittersweet chocolate, chopped
1/2 cup butter
4 eggs
1/2 cup brown sugar
2 teaspoons vanilla
1/2 cup strong coffee, room temperature

Steps:

Preheat the oven to 325 degrees F. Toss the chocolate and butter into a small bowl and set over a small pot of simmering water to begin melting it. This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove them from the heat.
Whisk the eggs, sugar, vanilla and coffee together. Add the chocolate mixture, whisk until smooth then divide evenly between four coffee mugs.
Place the mugs in a small high-sided pot. Add enough hot water around the cups to equal the level of the batter within the cups. Bake until the custards are set, about 45 minutes. Check their doneness by jiggling them slightly. They should appear to be set but still have a bit of a quiver in the center. You may also insert a toothpick to judge doneness. They may take as long as 60 minutes but no longer.

Nutrition Facts : Calories 385.8, Fat 27.8, SaturatedFat 16.1, Cholesterol 247, Sodium 282.1, Carbohydrate 27.6, Sugar 27.1, Protein 6.6

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