Mocha Almond Dessert Recipe

4.5 2 3
Mocha Almond Dessert Recipe
Mocha Almond Dessert Recipe photo by Taste of Home
Publisher Photo

Mocha Almond Dessert Recipe

Read Reviews
4.5 2 3
Publisher Photo
For an easy, make-ahead dessert that's elegant and luscious, try this recipe from our Test Kitchen. The perfect blend of mocha and chocolate is in each cool, refreshing slice.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 cup cream-filled chocolate sandwich cookie crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup chocolate syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 1 cup whipped topping
  • 1/3 cup chopped almonds, toasted
  • Chocolate-covered coffee beans, optional

Directions

In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped topping and almonds. Pour over crust. Cover and freeze for 8 hours or overnight.
Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired. Yield: 10-12 servings.
Originally published as Mocha Almond Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p50

Nutritional Facts

1 slice: 366 calories, 19g fat (10g saturated fat), 42mg cholesterol, 209mg sodium, 44g carbohydrate (37g sugars, 2g fiber), 6g protein.

  • 1 cup cream-filled chocolate sandwich cookie crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup chocolate syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 1 cup whipped topping
  • 1/3 cup chopped almonds, toasted
  • Chocolate-covered coffee beans, optional
  1. In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
  2. In a large mixing bowl, beat cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped topping and almonds. Pour over crust. Cover and freeze for 8 hours or overnight.
  3. Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired. Yield: 10-12 servings.
Originally published as Mocha Almond Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMocha Almond Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sampo53 User ID: 8261927 220676
Reviewed Feb. 16, 2015

"I also had to double up on the oreo crust to get up the sides of the pan. The problem I had with this recipe is that due to the use of sweetened milk in the recipe it NEVER would freeze and when I took it out and put in on a plate in minutes it was liquid chocolate. I should have known it would not freeze solid as sweetened condensed milk doesn't freeze. The flavor is excellent too bad after 24 hrs it was still soft and now after 48 it is still soft and I have it in my freezer that ISNT self defrosting. So if it was going to get solid it would in that freezer. I had a baker friend tell me to use powdered sugar but I don't know how much if anyone has any suggestions I would be happy to hear them. I would like to make this again but with ingredients that would cause it to become nice and firm as the picture shows."

MY REVIEW
jj9jeneric User ID: 4769540 145322
Reviewed Jan. 10, 2010

"Great make-ahead dessert for company or to take to a get-together. I used more cookie crumbs to press up the side, otherwise my crust got too thin. Will also shave chocolate over the top."

Loading Image