Chocolate Mocha Pots Recipes

ULTIMATE CHOCOLATE DESSERT

Steps:

• Stir chocolate, instant coffee, and salt together in a medium bowl.
• Heat cream, sugar, and vanilla in a saucepan over medium heat, stirring constantly, until it just begins to simmer.
• Pour hot cream mixture over the chocolate mixture; let sit for 1 minute.
• Whisk the chocolate and cream mixture for 1-2 minutes until combined.
• Pour the mixture into four small espresso cups. Tap to remove any air bubbles. Chill thoroughly in the refrigerator for at least 4 hours.
• Serve topped with grated chocolate, or add lightly whipped cream and dust with cocoa powder.

5-MINUTE MOCHA POTS

Steps:

• Melt the chocolate in the microwave for 2 mins, stirring halfway through, or over a pan of gently simmering water. Leave to cool a little.
• Using an electric whisk, whip the double cream with the vanilla in a bowl until lightly whipped. Fold in the cooled, melted chocolate until fully combined.
• Split the mixture between four small bowls or ramekins and serve topped with a dollop of crème fraîche. If you aren't serving straight away, chill in the fridge and then add the crème fraîche just before bringing to the table.

MOCHA POTS DE CREME

Steps:

• Preheat oven to 325 degrees. Bring the cream, espresso, vanilla, and chocolate to a simmer. Whisk until smooth.
• In another medium bowl, whisk together egg yolks, sugar, and a pinch of coarse salt; add warm chocolate mixture in a slow stream, whisking constantly. Strain custard through a fine sieve into a 2-cup glass measuring cup.
• Place six 4-ounce ramekins in the center of a baking dish lined with a towel. Divide custard among ramekins, and fill pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with parchment paper. Bake until custard is set around edges but wobbly in center, 30 to 40 minutes.
• Remove cups from water bath, and let custards cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours and up to 2 days. Serve with whipped cream, if desired.

DEATH BY CHOCOLATE: MOCHA MOUSSE

Steps:

• Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
• Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
• Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature.

CHOCOLATE MOCHA POTS

Steps:

• Put the egg yolks, butter and chocolate in a heat-proof bowl, set over a pan of hot water.
• Cook gently, whisking occasionally, until chocolate has melted.
• Remove from heat and whisk in the rum and coffee.
• Beat the egg whites until stiff, and fold into the coffee mixture until thoroughly mixed.
• Pour into 8 small ramekins or pots or cups, and refrigerate to set.
• Decorate with whipped cream and chocolate shavings.
• If TRULY showing off, decorate with fresh strawberries and cream.

EXTRA-CHOCOLATEY MOCHA

Steps:

• Pull your shot, set up your Moka pot, or brew a concentrated cup of coffee using your favorite brewing method. With espresso, we prefer pulling short ristretto shots for mochas because the concentrated flavor holds up well to chocolate.
• Add eight ounces of milk to a microwave-safe bowl or cup. Heat for 1 minute and remove from the microwave. Alternatively, you can heat milk in a pan on the stovetop. Keep the heat at medium and stir frequently, turning off the burner before the milk begins to boil.
• Time to froth your milk! If you have a milk frother, this step will be easy. Otherwise, you can froth your milk using a whisk. Place it between your palms and roll it back and forth until you create enough foam.
• Pour 2 tablespoons of your favorite chocolate syrup into the bottom of a coffee mug. For an extra coffee shop look, drizzle syrup along the inner edges of the cup.
• Pour your brewed espresso or strong coffee into the mug. Stir to dissolve the chocolate.
• Holding back the foam, pour the steamed milk into the espresso. Top with foam and embellish with whipped cream, chocolate syrup, or sprinkles. For an extra coffee flavor, sprinkle on some homemade espresso powder!

MOCHA POT DE CREME

Steps:

• Microwave chocolate, cream, sugar and instant coffee in medium microwaveable bowl on HIGH 30 sec.; stir. Microwave additional 10 sec. or until chocolate is completely melted and mixture is well blended when stirred.
• Stir in egg yolks. Microwave 20 sec.; stir. Continue to microwave in 10-sec. increments until mixture is heated through (160°F). Stir in vanilla.
• Pour into 2 (4-oz.) ramekins or dessert dishes.
• Refrigerate 4 hours.
• Top with COOL WHIP before serving

MOCHA LATTE

Steps:

• Brew the espresso shot with the coffee brewer of choice; I've prepared mine with the Moka pot.
• Meanwhile, steam and foam your milk. Make sure there's a nice layer of foam; this will create those signature layers in your coffee.
• To a tall glass, add the mocha syrup.
• Coat the sides of the glass with a tablespoon of chocolate sauce.
• Add your freshly steamed and foamed milk to the glass.
• Wait 30 seconds, so the layers in your milk will set.
• Slowly pour the espresso coffee into the glass.
• Top the coffee with whipped cream.
• Drizzle the remaining chocolate sauce over the whipped cream.