📝 About This Recipe
Experience the ultimate marriage of artisanal dark chocolate and robust espresso with this sophisticated Iced Mocha. Inspired by the chic cafes of Turin, this beverage balances the bitterness of premium cocoa with the bright acidity of freshly roasted coffee. It is a luxurious, refreshing pick-me-up that elevates a simple caffeine fix into a decadent dessert-like experience.
🥗 Ingredients
The Coffee Base
- 2 shots Fresh Espresso (preferably a medium-dark roast)
- 1/4 cup Filtered Water (for brewing if using a Moka pot)
The Chocolate Ganache Syrup
- 2 tablespoons Dutch-process Cocoa Powder (high quality for a smoother mouthfeel)
- 1 tablespoon Granulated Sugar (adjust to taste)
- 1 tablespoon Hot Water (to bloom the cocoa)
- 1/4 teaspoon Vanilla Extract (pure Madagascar vanilla recommended)
- 1 pinch Sea Salt (to enhance the chocolate profile)
The Body & Ice
- 3/4 cup Whole Milk (or oat milk for a creamy vegan alternative)
- 1.5 cups Large Ice Cubes (made from filtered water)
Garnish & Toppings
- 1/4 cup Heavy Whipping Cream (chilled)
- 1 square Dark Chocolate Bar (for shaving over the top)
- 1 pinch Cocoa Powder (for dusting)
👨🍳 Instructions
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1
Brew your two shots of espresso into a small heat-proof glass. If you do not have an espresso machine, brew 1/4 cup of very strong coffee using a Moka pot or Aeropress.
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2
While the coffee is hot, prepare the chocolate base. In a small bowl, whisk together the Dutch-process cocoa powder, sugar, and the pinch of sea salt.
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3
Add one tablespoon of hot water to the cocoa mixture and stir vigorously until a thick, glossy paste forms. This 'blooms' the cocoa for maximum flavor.
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4
Pour the hot espresso over the chocolate paste. Stir until the chocolate is completely dissolved and the liquid is smooth and uniform.
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5
Stir in the vanilla extract to the espresso-chocolate mixture and let it sit for 2 minutes to slightly cool.
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6
In a separate small bowl or jar, whisk the heavy whipping cream until it reaches soft peaks. Set aside in the refrigerator.
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7
Take a tall 16-ounce glass and drizzle a small amount of extra chocolate syrup (optional) around the inside walls for a decorative effect.
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8
Fill the glass to the brim with large ice cubes. Using large cubes prevents the drink from diluting too quickly.
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9
Pour the cold milk over the ice, filling the glass about three-quarters of the way.
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10
Slowly pour the espresso-chocolate mixture over the milk. You will see beautiful dark swirls cascading through the white milk.
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11
Gently stir with a long-handled spoon to incorporate the flavors while keeping the drink ice-cold.
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12
Top the beverage with a generous dollop of the freshly whipped cream.
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13
Using a microplane or fine grater, shave the dark chocolate square over the whipped cream.
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14
Finish with a final light dusting of cocoa powder and serve immediately with a straw.
💡 Chef's Tips
Always use fresh-roasted coffee beans and grind them just before brewing for the best aromatics. If you prefer a sweeter drink, use a simple syrup instead of granulated sugar to ensure it dissolves perfectly in the cold liquid. To prevent a watered-down mocha, try making 'coffee ice cubes' by freezing leftover coffee in an ice tray. For a dairy-free version, oat milk provides the best creamy texture that complements chocolate without overpowering it. Never pour boiling water directly onto cocoa powder; use water just off the boil to avoid a burnt, bitter taste.
🍽️ Serving Suggestions
Pair with a warm, buttery croissant for a classic Parisian-style breakfast. Serve alongside a plate of almond biscotti for a delightful crunch. Enjoy with a side of fresh raspberries to cut through the richness of the dark chocolate. Complement the mocha with a savory avocado toast to balance the sweetness. Serve in a chilled glass to maintain the temperature during hot summer afternoons.