📝 About This Recipe
Born from the marriage of robust Italian espresso and the indulgent tradition of hot chocolate, the Caffè Mocha is the ultimate comfort in a cup. This recipe elevates the classic beverage by using a rich, homemade dark chocolate ganache base and silky micro-foam milk. It is a sophisticated, bittersweet masterpiece that balances the acidity of premium coffee with the luxurious depth of Dutch-processed cocoa.
🥗 Ingredients
The Espresso Base
- 18-20 grams Dark Roast Espresso Beans (finely ground for a double shot)
- 2 ounces Filtered Water (heated to 195-205°F for extraction)
The Chocolate Ganache Syrup
- 2 tablespoons Dark Chocolate (70% Cocoa) (finely shaved or high-quality chips)
- 1 teaspoon Dutch-processed Cocoa Powder (for added depth)
- 1 tablespoon Hot Water or Coffee (to bloom the chocolate)
- 1/4 teaspoon Pure Vanilla Extract (to enhance the chocolate notes)
- 1 pinch Sea Salt (to balance the sweetness)
The Milk & Texture
- 8 ounces Whole Milk (cold, for better steaming)
The Garnish
- 1/4 cup Heavy Whipping Cream (whipped to soft peaks)
- 1 teaspoon Dark Chocolate Shavings (for decoration)
- 1 pinch Cinnamon or Cocoa Powder (optional dusting)
👨🍳 Instructions
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1
Preheat your serving mug by filling it with hot water; a warm vessel ensures your Mocha stays at the perfect temperature.
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2
In a small heat-proof glass or the bottom of your preheated mug, combine the shaved dark chocolate, cocoa powder, vanilla extract, and a pinch of sea salt.
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3
Add one tablespoon of very hot water to the chocolate mixture and whisk vigorously until it forms a smooth, glossy chocolate paste or ganache.
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4
Grind your espresso beans to a fine, flour-like consistency and tamp them firmly into your portafilter.
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5
Extract a double shot (approx. 2 ounces) of espresso directly over the chocolate ganache base.
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6
Immediately stir the espresso and chocolate together with a long spoon until fully incorporated and the chocolate is completely melted.
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7
Pour the cold whole milk into a stainless steel steaming pitcher, filling it just below the spout indentation.
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8
Purge your steam wand, then submerge the tip just below the surface of the milk to create a 'stretching' sound for 3-5 seconds to build micro-foam.
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9
Lower the wand deeper and tilt the pitcher to create a vortex, heating the milk to approximately 150-155°F (65°C); it should be hot but not scalding.
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10
Tap the pitcher on the counter and swirl to break any large bubbles, ensuring the milk looks like wet paint.
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11
Slowly pour the steamed milk into the center of the espresso-chocolate mixture, holding back the foam initially, then allowing the foam to slide out at the end.
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12
Top the drink with a generous dollop of freshly whipped cream.
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13
Finish by sprinkling dark chocolate shavings and a light dusting of cocoa powder over the cream for a professional aesthetic.
💡 Chef's Tips
Always use high-quality chocolate bars rather than pre-made syrups for a cleaner, less artificial flavor profile. If you don't have an espresso machine, use a Moka pot or 2 ounces of very strong French Press coffee. Ensure your milk is not overheated; boiling the milk destroys the natural sweetness and ruins the texture of the foam. For a vegan version, oat milk provides the best creamy consistency and pairs beautifully with the chocolate notes. Stir the chocolate and espresso immediately while the coffee is at its hottest to ensure a seamless emulsion.
🍽️ Serving Suggestions
Serve alongside a warm, buttery croissant for a classic Parisian-style breakfast. Pair with a plate of salted almond biscotti to complement the nutty notes of the espresso. Enjoy as a liquid dessert following a savory Italian dinner of Lasagna or Osso Buco. Add a dash of peppermint extract during the holidays for a festive Peppermint Mocha variation.