A perfect mocha is a delight. You got that rich sweetness from the chocolate, and just about anything chocolatey is better with espresso. It’s a match made in heaven! So how do we make a cafe quality mocha and, in my typical fashion, take it to the next level?
The biggest reason I see people mess up a mocha is preparation, they don’t prep and they just put some cocoa powder on top of some espresso and mix it all up and pour some milk on top. You’re gonna get little pockets of powdered cocoa in there and, really, is there anything worse than powdered cocoa pockets in a drink? Here are my three recipes. You can see how they turned out in the video:
Simple and Quick Cafe Mocha (Recipe 1)
- 2tsp Cocoa Powder (Dutch Processed is best, but whatever you can get your hands on)
- 1tsp of brown sugar (the molasses in brown sugar add a creaminess that you don’t get with white sugar)
- 3tbsp or roughly 45ml of boiled water.
Whisk this together and make sure there are no powder lumps in there. I use my Nanofoamer to do this.
Pull your espresso shot directly into the cup and pour some nice latte art on top to finish off your drink.
It’s delicious, and ready to go whenever you need it. However, it’s definitely not the best possible mocha we can make at home. It gets the job done but we can go to the max with…
Decadent to Excess Chocolate Fudge Sauce (Recipe 2)
This is my absolute favourite way to make a mocha. It’s rich and creamy and feels like something special whenever I have friends over I can say “I made this chocolate fudge sauce from scratch.” This is mind blowing!
But it takes a bit more prep:
In a bain marie (water bath, which is a little water in the bottom of a saucepan covered by a heatproof glass bowl), you’re going to melt together:
- 100g chocolate of your choice (I use 70% dark chocolate)
- 40g of butter
- 30g heavy cream
- 20g hazelnut syrup (use more if you want a stronger hazelnut taste)
Mix those together on a low heat till all blended together and creamy, then fold in:
- 20g icing sugar
- 20g Dutch processed cocoa powder
- 1/2tsp vanilla bean paste
Once that is all combined, you can put it into a squeezy bottle that will keep for at least 2 weeks, maybe longer. I wouldn’t know, it’s never lasted that long!
Gorgeous Chocolate Bar Instagrammable Mocha (Recipe 3)
- Pull espresso shot directly on top of a chocolate bar of your choice.
I use Cote D’or Noir de Noir if I ever do this, because not only does it taste amazing, it also has the right kind of divots in the chocolate bar itself so it eventually folds in half and falls into the espresso. It looks beautiful, perfect for a great looking photo of your coffee.
Thanks so much for checking out this post. Watch the video at the top and let me know how your mocha turned out!