Best Almost Famous Mocha Frappes Recipes

MOCHA FRAPPE

Mocha Frappe image

Provided by Food Network Kitchen

Time 5m

Yield 2 servings

Number Of Ingredients 3

Ingredients

1/4 cup coffee
4 scoops frozen chocolate yogurt
Chocolate syrup

Steps:

Combine the coffee, frozen yogurt and chocolate syrup to taste in a blender. Blend until smooth.

FRAPPE MOCHA

Frappe Mocha image

Coffee ice cubes power up this refreshing drink. Have it morning, noon or-if you dare-night! -Beverly Coyde, Gasport, New York

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 5m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 teaspoon instant coffee granules
1/4 cup boiling water
1 cup fat-free milk
4-1/2 teaspoons chocolate syrup
1/2 cup crushed ice
Whipped topping and additional chocolate syrup, optional

Steps:

In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze. , In a blender, combine the milk, chocolate syrup and coffee ice cubes. Cover and process until smooth. Add crushed ice; blend. Pour into chilled glasses; serve immediately. Garnish with whipped topping and additional chocolate syrup if desired.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 61mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 5g protein.

MOCHA POTS DE CRèME

Mocha Pots De Crème image

A little effort goes a long way with these easy puddings, which make a sweet treat for chocolate and espresso lovers alike. For the chocolate portion of the recipe, be sure to go with chopped chocolate bars instead of chocolate chips, since the bars melt better!

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield 8 mocha pots de crème

Number Of Ingredients 8

Ingredients

8 ounces bittersweet chocolate, chopped
1 1/2 cups whole milk
1 cup heavy cream
6 large egg yolks
6 tablespoons sugar
3 teaspoons espresso powder
1/4 teaspoon salt
Chocolate-covered espresso beans, chopped, for topping

Steps:

Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.