Creamy Triple Chocolate Mocha
If you want to add more gluten free recipes to your collection, Creamy Triple Chocolate Mocha might be a recipe you should try. One portion of this dish contains around 5g of protein, 20g of fat, and a total of 287 calories. This recipe serves 7. For 96 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in roughly 15 minutes. A couple people made this recipe, and 13 would say it hit the spot. This recipe from Bright Eyed Baker requires sea salt, semisweet chocolate, espresso, and heavy cream. Overall, this recipe earns a not so excellent spoonacular score of 26%. Try Triple Chocolate Mocha Pudding , Triple Layer Mocha Marble Cake, and Triple Peanut Triple Chocolate Chip Cookies for similar recipes.
Servings: 7
Cooking duration: 15 minutes
Ingredients:
2 ounces bittersweet chocolate, finely chopped
2 1/4 ounces (1/4 cup) Coffee-Mate Extra Sweet and Creamy Creamer*
2 shots of espresso per mocha*
4 1/8 ounces (1/2 cup) heavy cream
25 1/2 ounces (3 cups) milk (I used 2%)
1/8 teaspoon fine-grain sea salt
2 ounces semisweet chocolate, finely chopped
3 ounces white chocolate, finely chopped
Equipment:
hand mixer
whisk
bowl
sauce pan
microwave
Cooking instruction summary:
Using an electric mixer (or the old-fashioned bowl and whisk if you want a good arm workout), beat the cream until soft peaks form. Add the creamer and continue to beat until stiff peaks form. Cover and refrigerate until ready to use. In a medium saucepan set over medium heat, combine the milk, creamer, heavy cream, and sea salt. Cover and heat until very warm, with bubbles forming around the edges, whisking occasionally. Meanwhile, combine all chopped chocolate in a large bowl.Pour the warmed milk mixture over the chopped chocolate. Let sit for 5 minutes and then whisk until smooth. Pour the mixture back into the saucepan and heat over medium-low, stirring constantly, for about 5 minutes, and until hot. To make a mocha, pour 2 shots of espresso over 1/2 cup of mocha mixture in serving glass and top with whipped cream and chocolate shavings. Serve immediately. Any unused mocha mixture can be stored in an airtight container in the fridge. Shake before using and reheat desired amount in the microwave before making mochas as described.
Step by step:
1. Using an electric mixer (or the old-fashioned bowl and whisk if you want a good arm workout), beat the cream until soft peaks form.
2. Add the creamer and continue to beat until stiff peaks form. Cover and refrigerate until ready to use. In a medium saucepan set over medium heat, combine the milk, creamer, heavy cream, and sea salt. Cover and heat until very warm, with bubbles forming around the edges, whisking occasionally. Meanwhile, combine all chopped chocolate in a large bowl.
3. Pour the warmed milk mixture over the chopped chocolate.
4. Let sit for 5 minutes and then whisk until smooth.
5. Pour the mixture back into the saucepan and heat over medium-low, stirring constantly, for about 5 minutes, and until hot. To make a mocha, pour 2 shots of espresso over 1/2 cup of mocha mixture in serving glass and top with whipped cream and chocolate shavings.
6. Serve immediately. Any unused mocha mixture can be stored in an airtight container in the fridge. Shake before using and reheat desired amount in the microwave before making mochas as described.
Nutrition Information:
covered percent of daily need
