July 23, 2011

Mocha Pots

A pot full of the goodness of chocolate with coffee. What more can one ask for? I had mine by the pool after a few laps, not that I needed the exercise to compensate for this dessert :) It has the smooth texture of a mousse but none of the richness of egg yolks and cream. The secret is yoghurt. It adds a bit of tang and is totally refreshing!

6 oz semi sweet chocolate bits or chips
1/2 cup sugar (reduce sugar if using the sweeter milk chocolate)
1 1/3rd cup skim milk
2 tbsp cornstarch
1 tsp instant coffee granules
1 tbsp warm water
1 tsp vanilla essence
2 1/2 cups non-fat yoghurt (well-drained)
cocoa nibs or coffee beans and berries/cherries to decorate

In a saucepan, blend cornstarch with milk. Add sugar and chocolate and cook over low heat, stirring constantly until mixture thickens. Cook for 3 minutes and then let it cool.

In a small bowl, dissolve coffee granules in warm water. When chocolate mixture is cool, stir in coffee and vanilla. Add thick yoghurt (drain away the whey as much as possible early on) and stir into the chocolate until thoroughly combined.

Spoon the mixture into individual serving bowls or espresso cups. Cover and refrigerate before serving. When ready to serve, decorate with berries/cherries and coffee nibs.

Note: It is easy to make variations by changing up the flavors. Try switching dark chocolate or to white chocolate. Top with crushed macadamia nuts.

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