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Cocoa Mocha Recipes
Grease and flour two 9 inch cake pans set aside. Preheat oven to 350 F 175 C . In a large mixer bowl cream shortening and brown sugar until light and fluffy. Add egg yolks 1 at a time beating well after each addition. Stir in vanilla. Sift together flour cocoa
Preheat the oven to 375 . Dissolve coffee in 1 tbsp water in large bowl over pan of hot water. Add eggs sugar and pinch of salt and beat till very thick. Remove bowl from pan. Sift flour and fold in alternately with melted butter. Pour into greased and lined 8
MAKING 1 Into a heatproof bowl sift together the powdered sugar and cocoa. 2 Add the nuts stir well and set aside. 3 In a heavy saucepan melt the softened butter. 4 Add the milk and coffee granules and stir well. 5 Bring the mixture to a rolling boil over
GETTING READY 1. Preheat oven to 350 F. 2. Grease a baking pan and set aside for later use. MAKING 3. Dissolve 2 teaspoons coffee crystals in 1 4 cup water. 4. In a bowl combine sugar butter eggs and coffee mixture. Beat the mixture until combined. 5. In a
Vanilla And Cocoa Flavored Mocha Brownies
GETTING READY 1 Preheat the oven to 325 F. 2 Butter a 8 inch cake tin. Line the bottom with a buttered non stick parchment paper. MAKING 3 In a bowl of hot water add in the cocoa to make a paste. Let it cool. 4 In a second bowl add in butter and sugar. Beat
MAKING 1 In a bowl add both the crumbs pecans butter and cocoa. 2 Mix well. 3 Add the mix and press down evenly onto the bottom of a 9 inch baking pan. 4 Place in oven at 350 for 8 minutes. Cool. 5 In a bowl add softened ice cream and crushed candy bars and
Mocha Alaska Dessert
Sift together first 7 ingredients. Add milk oil and vanilla mix till smooth. Stir in nuts. Spread evenly in greased 12 inch electric skillet. Combine the brown sugar 1 3 cup cocoa and hot water pour over batter. Set heat control at 325 . Cover and bake vent
Mocha Brownie Pudding
MAKING 1 In a bowl dissolve 4 teaspoons of the coffee in 1 1 2 cups water measuring 2 cup. 2 In a medium size saucepan mix sugar cocoa gelatin and salt. 3 Add milk and stir. 4 Heat slowly stirring constantly till gelatin dissolve. 5 Add 1 1 2 cups coffee and
GETTING READY 1 In boiling water dissolve the gelozone and keep aside. MAKING 2 In a bowl place the coffee and chicory extract. 3 In another bowl combine unsweetened cocoa and instant cocoa mix. 4 Divide the sour cream equally between the 2 bowls and mix both
Mocha Swirl Mousse
In a heavy saucepan mix gelatin 1 3 cup sugar cocoa and egg yolks. Add coffee a little at a time until it is well blended. Cook and stir over medium low heat until mixture almost boils and gelatin is dissolved. Remove from heat and stir in yogurt and vanilla.
Grease an 8 in sandwich tin line the bottom with greaseproof paper. Blend the cocoa and hot water together and leave to cool. Cream the margarine and sugar till very light add the blended cocoa mixture. Beat in the eggs one at a time adding a little sifted
Mocha Cake With Cocoa And Nuts
Cream butter sugar and vanilla until light. Add next 4 ingredients and mix well. Add nuts. Shape into 1 inch balls and put on ungreased cookie sheets. Bake in preheated slow oven 325 F. for about 15 minutes. Cool and roll in confectioners sugar.
Mocha Nut Butterballs
MAKING 1. In a large heavy bottomed saucepan combine cocoa mix coffee water and milk. 2. Place pan over medium low heat and bring to a boil stirring often. 3. Take pan off the heat and stir in half the cream. SERVING 4. Pour equally into warmed mugs. 5. Flavor
GETTING READY 1. Sift together 1 4 cup cocoa with confectioner s sugar. Keep aside. MAKING 2. In a stand mixer bowl or use a large bowl and hand electric beater combine butter and remaining cocoa. 3. Beat until light and creamy. 4. Add cocoa and confectioner s
Mocha Cream Frosting
MAKING 1 Combine coffee sugar cocoa and milk and mix well. 2 Store mix in an airtight container. 3 For each serving use 1 tablespoon plus 1 teaspoon of mix added into 1 cup boiling water. 4 Stir until blended. SERVING 5 Serve with fat free crackers.
Swiss Mocha Coffee
In large pitcher or punch bowl dissolve coffee granules in cold water. Add milk chocolate syrup and liqueur chill. Just before serving spoon ice cream by tablespoons into punch. Stir slightly to blend. If desired float whipped cream dollops in punch bowl.
Cocoa Mocha Punch
1. Preheat oven to 350 . 2. Combine first 5 ingredients in a large bowl. Combine egg whites oil and vanilla in a small bowl stir into dry ingredients. Spread batter in a 9 inch square baking pan coated with cooking spray. Bake at 350 for 22 minutes. Cool
Frozen Mocha Terrine
Mix cocoa sugar and salt in saucepan. Add water and stir until smooth. Cook slowly for 2 minutes or until thick stirring constantly. Add milk and coffee heat just to boiling. Beat and serve.
MAKING 1. In serving mug cook coffee and cocoa on HIGH 9 for 2 minutes until very hot and add liqueurs. SERVING 2. Top with whipped cream and serve.
Microwave Mocha Mint Coffee
Mix cocoa sugar and salt in saucepan. Add water and stir until smooth. Cook slowly for 2 minutes or until thick stirring constantly. Add milk and coffee heat just to boiling. Beat and serve hot or chilled. Makes 6 cups.
A rich fudgy frosting and syrup in the cake mixture keep these cakes deliciously moist. Bake each paper easeful in a bun tin to keep its shape. In a large pan gently heat together the coffee essence water butter caster sugar and syrup stirring until the sugar
Mocha Cup Cakes
Mix cocoa and coffee in pot or pitcher. Pour in boiling water and stir. Serve hot and topped with Cool Whip or whipped cream.
Combine coffee liqueur with creme de cacao and divide among 6 mugs or heated wine glasses. Add coffee. Top with cream and sprinkle with dash of cocoa. Amaretto Grand Marnier or any other dessert liqueur may be substituted for the coffee liqueur and creme de
Sift sugar with cocoa into bowl. Gradually stir in cream and instant coffee. Chill for at least 1 hour. Whip cream mixture with vanilla. This cream may also be used to fill or frost your favorite chocolate cake or to top many other desserts.
Mocha Or Cocoa Whipped Cream
In a medium mixing bowl cream butter or margarine. Add powdered sugar gradually beating constantly. Mix in cocoa vanilla and coffee. Beat until smooth.
Easy Mocha Frosting
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