Mocha Cream
Enjoy the rich flavors of coffee and chocolate in a creamy congealed custard.
- Serves: 6
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Total Time: 4 Hours 45 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 6
Serving Size: 1/3 cup mocha cream
- Amount Per Serving
- Calories:
- 110
- Calories from Fat:
- 80
- Total Fat:
- 9g
- Saturated Fat:
- 5g
- Cholesterol:
- 95mg
- Sodium:
- 15mg
- Total Carbs:
- 6g
- Dietary Fiber:
- 1g
- Sugars:
- 3g
- Protein:
- 3g
DIRECTIONS
Sprinkle gelatin over water in a small bowl; let stand 1 minute.
Combine SPLENDA® Granulated Sweetener, cocoa, and espresso granules in a saucepan. Gradually add milk and egg yolks, whisking until blended. Cook over medium heat, whisking constantly until mixture comes to a boil. Add gelatin mixture; cook over low heat whisking until gelatin dissolves (about 2 minutes). Chill until the consistency of unbeaten egg white.
Beat whipping cream until soft peaks form. Fold whipped cream into gelatin mixture. Pour into a lightly greased 3-cup mold. Cover and chill 4 hours or until firm. Unmold onto serving platter. Garnish with whipped cream and chocolate covered espresso beans.
INGREDIENTS
- 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
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