We love chocolate and of course we love coffee. Combine these two amazing creations together, add warm , silky textured milk of your choice and hey presto you have a delicious Mocha, common place on café menus around the world.
We love this combo so much we decided to share 3 mocha coffee recipes from basic to out of this world next level, chocolate and coffee goodness.
Here we are going to show you a standard recipe to get you started and one commonly found in cafes.
To make the basic, level 1 version you will need a drinking chocolate powder, which is typically a mix of cocoa powder and sugar.
Common drinking chocolate contain 20 -25% cocoa powder but some will go as high as 50%. We love the Grounded Pleasure Exquisite Original drinking chocolate.
Basic Mocha:
Double Espresso
1 Tbs or 15g of drinking chocolate powder
Steamed milk of your choice.
Method:
Take a 300ml cup.
Add a double espresso.
Sir in the cocoa powder until all the powder is combined.
Pour over, silky textured milk and there you have it, a basic Mocha for all to enjoy.
Turn it up Mocha goodness with real chocolate:
Double espresso
Chocolate sauce made from 200g of real chocolate.
60g cold water
Method:
Real chocolate contains cocoa butter giving this version of a mocha a wonderful creamy mouth feel. The choice of chocolate is completely up to you. We love this version of a Mocha made with milk chocolate containing 35% cocoa content.
To start with combine 200g of chocolate with 60g of cold water in a jug or a bowl. We use a Pyrex jug for this step and melt the chocolate by placing it in the microwave for 20-30 seconds until it is warm but not super-hot. The end goal is a rich sauce that is well combined. Heating it too far can cause it to split, so be careful not to heat it too much. Stir the chocolate with a whisk and when its ready pour into a squeezy bottle.
· Take a 300ml cup.
· Add a double espresso.
· Add equal quantity of the delicious chocolate sauce.
· Stir them together.
· Steam milk of your choice and pour over the delicious coffee and chocolate base.
· Use the sauce to as a topping before serving.
This is seriously delicious but if you want to take it up a notch, give the recipe below a go!
Death by chocolate
Looking for the ultimate Mocha experience, give this a try.
Start with a high quality couverture chocolate. This type of chocolate is used by pastry chefs and contains more cocoa butter than the average bar of chocolate. We love to use a 55% dark chocolate but feel free to swap this out for milk or even white chocolate if that’s what you prefer.
You will need:
· Double espresso.
· 100g of Couverture Chocolate.
· 100g of cream.
Method:
To make a ganache, combine 100g of chocolate with 100g of cream and heat until slightly warm in the microwave for 20-30 seconds. Mix the sauce together with a whisk until it is smooth and velvety, then pour into a squeezy bottle. When you’re ready to make a Mocha follow the steps below.
· Take a 300ml cup.
· Add a double espresso.
· Add equal quantity of this next level chocolate ganache sauce.
· Stir them together.
· Steam milk of your choice and pour over the delicious coffee and chocolate base.
· Finish it off by shaving chocolate on top before serving for extra chocolatey goodness.
Boom! There you have it, three ways to enjoy a Mocha!