Few things go together better than coffee & chocolate. Whether you're a home barista looking to dazzle your friends or a café owner ready to wow your customers, these mocha recipes are your ticket to caffeinated bliss.
We’re starting with a simple recipe and by the end, we’re making some seriously next-level mocha. Ready to dive in? Let’s go!
Watch Josh make the recipes here:
Recipe 1: The Standard Mocha (Upgraded)
This first recipe is an upgraded version of the classic recipe you find in most cafes. The trick is in the Deluxe 40% drinking chocolate, which takes this basic recipe to the next level.
Ingredients:
- Double espresso (~60ml)
- 15g deluxe 40% drinking chocolate (1 tbsp)
- silky smooth steamed milk
Instructions:
- Brew a double shot of espresso into a 300ml cup.
- Add 15g of drinking chocolate powder and stir until fully dissolved.
- Steam the milk and pour it into the cup
Recipe 2: Melted Chocolate Mocha
Let’s step things up by adding some real chocolate. With this recipe, we create a chocolate sauce by heating milk chocolate with water to create a fast and incredibly tasty recipe that people drive across town for (true story).
Chocolate Sauce Ingredients:
- 200g milk chocolate buttons (35% cocoa content)*
- 60ml cold water
*available in bulk from most foodservice suppliers.
Instructions:
- Using a microwave safe mixing bowl melt the milk chocolate and cold water together in the microwave in 30-second bursts and stir until smooth
- Pour this into a squeeze bottle and keep warm on the espresso machine*
- Brew a shot of espresso and mix it with an equal quantity of the melted chocolate sauce.
- Steam the milk and pour it into the espresso mixture.
- Optional: drizzle some of the chocolate sauce on top.
*Note for professional baristas: for larger quantities, you can keep the sauce warm in a soup urn and ladle out the quantity needed.
Recipe 3: The Ultimate Ganache Mocha
For those seeking a mocha so good it’ll melt your face, we’re using high-quality couverture chocolate & cream to make a ganache. It’s definitely not suitable for anyone counting calories, but if you’re looking for a signature menu item to blow your customers away, then this is it.
Chocolate Ganache Ingredients:
- 100g couverture chocolate bullets*
- 100g fresh cream (~100ml)
*available in bulk from most foodservice suppliers.
Instructions:
- Combine the couverture chocolate and cream, heating in the microwave in 30-second bursts until smooth and around body temperature.
- Pour this into a squeeze bottle and keep warm on the espresso machine*
- Brew a shot of espresso, mix it with an equal quantity of the melted chocolate sauce and stir together
- Steam the milk and pour it into the espresso mixture.
- Pour the steamed ganache milk into the espresso and top with shaved chocolate or your preferred topping.