- 1 cup sugar
- 1 cup baking cocoa
- 1 cup boiling water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups heavy whipping cream, whipped
- 8 cups hot strong brewed coffee or whole milk
- In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours.
- Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend. Yield: 12 servings.
Originally published as Chocolate Coffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p78
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Reviewed Apr. 7, 2009
109 MG of CHOLSETERTOL? What does does that come down to for 1 Cup of coffee?
Is it safe to drink?