Creamy Triple Chocolate Mocha

I’m thinking today’s post needs to be short and sweet, mostly because a) This was supposed to be Monday’s post, and it is now… THURSDAY, and b) I haven’t really had much thought about what I want to say, other than three types of chocolate, coffee, and cream make for a dreamy mocha. Do it.

Even though I’m a total coffee addict, I can’t do black coffee. I’ve tried; it’s not happening. I can’t do milk and sugar either, or milk and sweetener. AKA, I’m super picky and high-maintenance and I have to have flavored syrup or caramel sauce or creamer in order to enjoy my coffee. Basically, it’s only to be expected that I finally got around to making an extravagant mocha, and somehow, it turned out a kajillion times yummier than I even hoped. ← LOVE it when that happens.

So, why three chocolates? For one, I wanted this to be a fancy-pants mocha, and it is. :) Also, because triple chocolate is always better, and because when you combine white chocolate, semisweet, and bittersweet, you get the best of all worlds. The white chocolate adds sweetness and creaminess, the dark chocolate adds boldness and richness, and the semisweet sits right there in the middle bringing everything together. I had to throw in some cream, because if you’ve never added cream to your coffee, you’re missing out on how much more amazing it tastes than regular milk. And then, there’s a secret ingredient (except not so secret because I’m about to tell you): coffee creamer. I used Coffee-Mate’s new Extra Sweet and Creamy Creamer, and combined with all the chocolate and the cream, it makes for a velvety mocha that will rival any one you can buy at a coffee shop, thankyouverymuch.

When I was making these mochas, I totally thought I was just adding the whipped cream for looks, but then I took one sip and decided that it’s a 100% necessary addition. Fresh whipped cream sweetened with a bit more Coffee-Mate Creamer is guaranteed to be bomb, and it puts the creaminess in these mochas perfectly over the top. Every sip is a gorgeous, creamy, perfectly sweet blend of coffee and chocolate that’s just rich enough. And have I said creamy enough times yet? CREAMY.

If you’re not into coffee, you can just skip it and you’ll have hot chocolate instead of a mocha – still every bit as dreamy. You can also experiment with adding different creamers; Coffee-Mate’s Original and Italian Sweet Cream both have similar flavors which would work well here. They also have way more crazy-good flavors than I could possibly mention here, so be sure to follow Coffee-mate on Twitter for more delicious fun and giveaway opportunities!

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Creamy Triple Chocolate Mocha

A blend of white, semisweet, and dark chocolates with a bit of cream and coffee creamer make the ultimate warm and comforting mocha. Top with fresh whipped cream and chocolate shavings for a coffee-house style treat!

• Cook Time: 15 minutes
• Total Time: 15 minutes
• Yield: about 7 mochas 1x

Ingredients

Scale 1x2x3x

Sweetened Whipped Cream

• 4 ⅛ ounces (½ cup) heavy cream
• 2 tablespoons Coffee-Mate Extra Sweet and Creamy Creamer

Creamy Triple Chocolate Mocha

• 25 ½ ounces (3 cups) milk (I used 2%)
• 2 ¼ ounces (¼ cup) Coffee-Mate Extra Sweet and Creamy Creamer*
• 2 ⅛ ounces (¼ cup) heavy cream
• 3 ounces white chocolate, finely chopped
• 2 ounces semisweet chocolate, finely chopped
• 2 ounces bittersweet chocolate, finely chopped
• ⅛ teaspoon fine-grain sea salt
• 2 shots of espresso per mocha*
• chocolate shavings, for garnish (optional)

Instructions

Sweetened Whipped Cream

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. Add the creamer and continue to beat until stiff peaks form. Cover and refrigerate until ready to use.

Creamy Triple Chocolate Mocha

1. 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.
2. 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.
3. To make a mocha, pour 2 shots of espresso over ½ 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.

Notes

*You can use Coffee-Mate’s product locator to find this creamer in a store near you, but feel free to experiment with your favorite flavor. Original or Italian Sweet Cream would likely be the most comparable flavors.

*If you can’t make espresso, start with ½ cup of dark roast coffee and adjust to taste. You can also skip the coffee and you’ll have hot chocolate.

Clearly the whole “short and sweet” post thing didn’t quite happen. Whoops.

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