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Mocha Cream recipe

Enjoy the rich flavors of coffee and chocolatein a creamy congealed custard.

Recipe: Mocha Cream

1 (.25 ounce) envelope unflavored gelatin
1/4 cup water
1 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons unsweetened cocoa powder
2 tablespoons instant espresso granules
1 (12 fluid ounce) can evaporated milk
2 egg yolks, lightly beaten
1/2 cup whipping cream
Garnishes: whipped cream and chocolate covered espresso beans

  • Sprinkle gelatin over water in a smallbowl; let stand 1 minute.
  • Combine SPLENDA® Granulated Sweetener,cocoa, and espresso granules in a saucepan. Gradually add milkand egg yolks, whisking until blended. Cook over medium heat,whisking constantly until mixture comes to a boil. Add gelatinmixture; cook over low heat whisking until gelatin dissolves(about 2 minutes). Chill until the consistency of unbeaten eggwhite.
  • Beat whipping cream until soft peaks form.Fold whipped cream into gelatin mixture. Pour into a lightlygreased 3-cup mold. Cover and chill 4 hours or until firm. Unmoldonto serving platter. Garnish with whipped cream and chocolatecovered espresso beans.

    Makes 6 servings.
    Preparation Time: 10 Minutes
    Total Time: 4 Hours 45 Minutes

    Nutrition Info Per Serving (1/3 cup): Calories110 | Calories from Fat 80 | Fat 9g (sat 5.0g) | Cholesterol95mg | Sodium 15mg | Carbohydrates 6g | Fiber 1g | Sugars 3g| Protein 3g

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

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  • Comments

    1 Comment


    This is an old recipe I have for Mocha Icing. I hope you like it. The recipe makes enough for one 8 inch layer cake.

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