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Mocha cream

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Ingredients for 1 servings:

  • 2 packs of pudding powder (chocolate)
  • ¾ liter of milk
  • 4 tbsp instant coffee powder
  • ¾ pack of butter
  • ½ pack of margarine

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

ideal for a mocha cake

For the cream, boil 3/4 liter of milk with the two chocolate pudding packets according to the package instructions and add the instant coffee. Chill the pudding (I always cover it with plastic wrap after cooking so a skin doesn’t form on the pudding). Cream the butter and margarine until fluffy and stir into the cooled pudding. The cream is then spreadable for a cake, or you can pour it into small bowls. I always use mocha beans to decorate a cake. This recipe is also from my grandmother in the 80s.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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