Chocolate Y Iced Mocha Recipes

RICH ICED MOCHA

Steps:

• In a Mason jar or large glass, combine the espresso or strong coffee with milk and chocolate syrup. Stir until thoroughly mixed. Stirring these ingredients together before adding ice helps the syrup to fully dissolve, leaving you with a well-mixed, delicious drink.
• Pour ice into a second glass. You'll want the glass at least three-quarters full to cool the drink down.
• Pour the chocolate-coffee mixture over the ice. Then stir thoroughly.
• This step is optional, but it can take your afternoon treat over the top. Add whipped cream and sprinkles, chocolate shavings, chocolate chips, or chocolate syrup for an extra-tasty treat!

ICED MOCHA RECIPE

Steps:

• In a small pot, combine 2 tablespoons of the milk, sugar, and cocoa powder. Heat over medium heat, whisking constantly, until mixture begins to simmer and is well-combined and smooth.
• Remove from heat and whisk in cold coffee, remaining 2 tablespoons of the milk, and optional heavy cream.
• Pour over a 16-ounce cup (or mason jar) of ice, top with whipped cream and chocolate syrup if desired, and enjoy.

ICED MOCHAS

Steps:

• Pour coffee into ice cube tray. Freeze until solid, or overnight.
• In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

MOCHA CHOCOLATE ICEBOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.