• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Beverages

    Published: Mar 6, 2014 · Modified: Aug 6, 2017 by alexandra · This post may contain affiliate links

    Creamy Triple Chocolate Mocha

    Jump to Recipe

    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.

    Creamy Triple Chocolate Mocha - a blend of three chocolate make for a dreamy coffee-house style mocha that couldn't be easier to make. this recipe

    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.

    Creamy Triple Chocolate Mocha - a blend of three chocolate make for a dreamy coffee-house style mocha that couldn't be easier to make.

    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.

    Creamy Triple Chocolate Mocha - a blend of three chocolate make for a dreamy coffee-house style mocha that couldn't be easier to make.

    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.

    Creamy Triple Chocolate Mocha - a blend of three chocolate make for a dreamy coffee-house style mocha that couldn't be easier to make.

    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!

    Print

    Creamy Triple Chocolate Mocha

    Creamy Triple Chocolate Mocha - a blend of three chocolate make for a dreamy coffee-house style mocha that couldn't be easier to make.
    Print Recipe
    Pin Recipe

    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

    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.

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    Clearly the whole "short and sweet" post thing didn't quite happen. Whoops.

    For more recipes and other food-related tidbits, stick around and subscribe to receive new blog updates by e-mail or RSS. You can also find recipes by category in the recipe index. :)

    Stay In Touch: Confessions of a Bright-Eyed Baker on Social Media       

    Digiprove sealCopyright protected by Digiprove © 2014

    More All Recipes

    • Best Ever Coconut Margarita
    • Irish Coffee Cake
    • Easy Cinnamon Chip Muffins
    • Easy Fudgy Oreo Brownies

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Amy says

      March 10, 2014 at 9:48 pm

      Look at you and your gorgeous "moody" photographs Alexandra!! You did a phenomenal job; you've already mastered the technique. You're a natural when it comes to photography! And you managed to mix 3 types into one drink -- my chocoholic heart just skipped a beat. Yum!

      Reply
      • alexandra says

        March 14, 2014 at 12:31 pm

        Aww THANK YOU! And as a true chocoholic myself, I couldn't NOT use all three chocolates. ;)

        Reply
    2. Mary Frances @ The Sweet Tooth Life says

      March 07, 2014 at 5:32 am

      Oh. My. Gosh.
      I don't think I've seen a creamier mocha. Or prettier pictures of chocolate. I can't stop staring (obviously haven't had my morning coffee yet - this isn't helping!) T his recipe is amazing!

      Reply
      • alexandra says

        March 10, 2014 at 10:09 am

        Aww thanks Mary! You need to make some of this for yourself! :)

        Reply

    Primary Sidebar

    about-me

    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • DIY: Caramel sauce with milk (no butter, no cream)
    • How to Cut Parchment Paper Rounds for Cake
    • Easy caramel iced coffee
    • DIY: Brown Sugar Candied Walnuts {gluten-free}
    • DIY: Homemade Bailey's Irish Cream
    • DIY: Candied orange peel {gluten-free}
    • Espresso powder and how to make it
    • How to make buttermilk
    seasonal favorites icon
    EASTER RECIPES
    • Blackberry Mint Mimosa
    • Simple and Moist Carrot Bundt Cake (gluten-free option)
    • The Mimosa Mojito
    • Strawberry Oatmeal Crumb Bars (gluten-free option, dairy-free)
    • Strawberry Layer Cake {gluten-free}
    • Best Summer Mixed Berry Galette (gluten-free option)
    • Raisin Cinnamon Rolls with Cream Cheese Frosting
    • Glazed Lemon Poppy Seed Muffins {gluten-free option}

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme