Mocha Sauce Recipes

SAUCY MOCHA PUDDING

Saucy Mocha Pudding image

Both my grandmother and mother made this dessert. I have five children, though (four grandchildren now also)-when my turn at the recipe came, I learned it was best to double it! We've eaten Saucy Mocha Pudding with ice cream and whipped cream, but it's scrumptious just plain. It's very easy to prepare. So don't wait for a special occasion to try it...it sweetness any meal.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield about 9 servings.

Number Of Ingredients 14

Ingredients

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups strong brewed coffee
CAKE:
1/3 cup butter, softened
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
Fresh raspberries and mint, optional

Steps:

In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA FUDGE SAUCE

Mocha Fudge Sauce image

Provided by Katie Lee Biegel

Categories dessert

Time 15m

Yield 3 cups

Number Of Ingredients 5

Ingredients

One 14-ounce can sweetened condensed milk
One 12-ounce bag semisweet chocolate chips or 12 ounces semisweet chocolate, cut into chunks
4 tablespoons unsalted butter
2 teaspoons instant espresso
1 teaspoon pure vanilla extract

Steps:

In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.

MOCHA SAUCE

Mocha Sauce image

Make and share this Mocha Sauce recipe from Food.com.

Provided by SusieQusie

Categories Sauces

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup unsweetened cocoa powder
1/2 cup strong brewed coffee
1/2 cup honey
1/4 cup heavy cream

Steps:

In a small heavy saucepan, combine all ingredients and cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Cool.
Serving size = 2 tablespoons.

HOMEMADE MOCHA

Homemade Mocha image

This easy-to-make mocha recipe can be made in just a few minutes and will put a smile on your face!

Provided by Jeffrey

Categories Recipes

Time 5m

Number Of Ingredients 4

Ingredients

1/2 cup (0.12 l) of whole milk
Single or double espresso shot
2 tbsp (30 grams) of chocolate sauce
Whipped cream

Steps:

Start by brewing your espresso coffee. I used a double espresso shot in this recipe.
While the espresso is brewing, steam the milk.
You can steam the milk with a steaming wand or heat it on the stove.
In a tall glass, add a tablespoon of the chocolate sauce.
Pour the hot espresso on top.
Give the espresso and chocolate sauce a quick stir.
Pour the steamed milk into the glass.
Top this off with a serving of whipped cream.
Finish the drink with a drizzle of chocolate sauce.

Nutrition Facts : Calories 162 calories, Carbohydrate 7.5 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 8.4 grams fat, Protein 4.5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 75 milligrams sodium, Sugar 16 grams sugar, UnsaturatedFat 2.2 grams unsaturated fat

COFFEE SOUFFLES WITH MOCHA SAUCE

Coffee Souffles with Mocha Sauce image

Categories Coffee Dairy Egg Dessert Bake Valentine's Day Quick & Easy Anniversary Ramekin Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 9

Ingredients

1/2 cup 1% milk
2 teaspoons cornstarch
1 teaspoon instant-coffee granules (not espresso)
5 tablespoons granulated sugar
1/2 teaspoon vanilla
3 large egg whites
1/4 teaspoon cream of tartar
Confectioners sugar
Accompaniment: mocha sauce

Steps:

Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.
Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.
Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.
Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.

MOCHA CARAMEL SAUCE

Mocha Caramel Sauce image

Categories Dairy Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 cup heavy cream
3 1/2 teaspoons instant-espresso powder
1/2 cup sugar
4 oz fine-quality bittersweet chocolate (not unsweetened; no more than 60% cacao), finely chopped
1/8 teaspoon salt

Steps:

Stir together cream and espresso powder.
Cook sugar in a dry 2-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
Remove from heat and carefully pour in espresso cream (mixture will steam and bubble vigorously), then cook over low heat, stirring, until caramel is dissolved, 1 to 2 minutes. Add chocolate and salt and cook, stirring, until sauce is smooth. Serve warm or at room temperature.

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