Best 6 Mocha Egg Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all coffee and chocolate lovers, the Mocha Egg Cream is a sweet and creamy treat that combines the best of both worlds. Originating from New York City, this unique beverage is a delightful blend of chocolate syrup, seltzer water, and a hint of vanilla. Its rich, frothy texture and refreshing taste make it a popular choice for those seeking a caffeine-free indulgence.

This article presents a collection of recipes that take the Mocha Egg Cream to the next level. From classic variations to creative twists, there's a recipe here for every taste preference. Whether you prefer a traditional egg cream or something a little more adventurous, this article has you covered.

Get ready to embark on a culinary journey that celebrates the Mocha Egg Cream in all its glory. Discover how to make the classic recipe, explore variations like the Chocolate Egg Cream and the Vanilla Egg Cream, and indulge in delightful additions such as whipped cream and chocolate chips. With step-by-step instructions and helpful tips, these recipes will guide you to create the perfect Mocha Egg Cream that will satisfy your cravings and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

MOCHA CREAM PUFFS



Mocha Cream Puffs image

Looking for a special-occasion dessert that's easy to fix? Try these golden puffs with a chocolaty filling from Aimee Kirk (at right with husband Rance) of Jacksonville, Alabama.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 cream puffs.

Number Of Ingredients 13

1/4 cup water
2 tablespoons butter
1/8 teaspoon salt
1/4 cup all-purpose flour
1 egg
FILLING:
2/3 cup heavy whipping cream, divided
3 tablespoons semisweet chocolate chips
2 teaspoons sugar
Dash salt
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
Confectioners' sugar

Steps:

  • In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat until mixture is smooth and shiny., Drop batter into four mounds 3 in. apart on a greased baking sheet. Bake at 425° for 20-25 minutes or until golden brown. Remove puffs to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For the filling, in a small saucepan, combine 3 tablespoons cream, chocolate chips, sugar and salt. Cook over low heat until the chips are melted; stir until blended. Remove from the heat; gradually stir in the vanilla, coffee and remaining cream. , Transfer to a small bowl. Refrigerate until chilled. Beat filling until stiff. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 281 calories, Fat 24g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 200mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

MOCHA CREAM



Mocha Cream image

A tasty coffee flavored whipped cream perfect for fillings and/or frostings.

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 4

2 cups heavy whipping cream
2 tablespoons white sugar
1 tablespoon instant coffee powder
1 tablespoon boiling water

Steps:

  • Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g

MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM



Mocha Buttercream and Mocha Pastry Cream image

A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking

Time 3h5m

Yield Makes 4 cups each (enough for one 8-inch layer cake)

Number Of Ingredients 16

2 tablespoons instant espresso powder
2 tablespoons hot water
4 large egg whites, room temperature
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into small pieces
5 ounces semisweet chocolate, coarsely chopped, melted and cooled
2 1/2 teaspoons instant espresso powder
2 1/2 teaspoons hot water
2 large eggs, plus 2 large egg yolks
1/2 cup sugar
1/2 cup whole milk
1/2 vanilla bean, split and scraped, pod reserved for another use
1/4 cup plus 1 1/2 teaspoons cornstarch
Salt
1 1/2 tablespoons unsalted butter, cut into small pieces
1 1/2 ounces bittersweet chocolate, coarsely chopped

Steps:

  • Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
  • Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
  • Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
  • Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
  • Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.

SPIKED MOCHA EGG CREAM



Spiked Mocha Egg Cream image

Provided by Sandra Lee

Time 5m

Yield 1 serving

Number Of Ingredients 4

2 tablespoons chocolate syrup (recommended: Hershey's)
1 shot coffee liqueur (recommended: Starbucks)
3/4 cup cold milk
3/4 cup cold seltzer water

Steps:

  • In a 12-ounce glass, stir together chocolate syrup, coffee liqueur, and milk. Top with seltzer and stir. Serve immediately with straw.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

Categories     Cake     Coffee     Mixer     Chocolate     Dessert     Bake     Christmas     Valentine's Day     Winter     Birthday     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 21

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • For filling and topping:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
  • For syrup:
  • Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
  • For cake:
  • Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
  • Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
  • Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
  • Cut cake into 16 squares and serve.

MOCHA ICE CREAM



Mocha Ice Cream image

Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 quarts.

Number Of Ingredients 10

2-1/4 cups sugar
3/4 cup baking cocoa
1/3 cup all-purpose flour
1 tablespoon instant coffee granules
Dash salt
3 cups milk
4 eggs, beaten
4 cups half-and-half cream
2 cups heavy whipping cream
3 tablespoons vanilla extract

Steps:

  • In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use the freshest ingredients possible. This will ensure that your egg cream is as delicious as it can be.
  • Make sure your seltzer is cold. This will help to create a fizzy, refreshing egg cream.
  • Don't overbeat the egg cream. Overbeating will make it too thick and frothy.
  • Serve the egg cream immediately. This is when it is at its best.
  • Garnish with a sprinkle of nutmeg or cinnamon, if desired. This will add a touch of extra flavor.

Conclusion:

The mocha egg cream is a classic New York City drink that is easy to make at home. With just a few simple ingredients, you can create a delicious and refreshing treat that is perfect for any occasion. So next time you're looking for a sweet and satisfying pick-me-up, give the mocha egg cream a try. You won't be disappointed!

Related Topics