semisweet chocolate (I used Scharffenberger 62% cacao)
In This Recipe
In a small pot on the stove, heat coffee, half and half and sugar and mix with a whisk until the sugar has dissolved.
Remove from the heat and add the chocolate, whisking until it is completely melted.
Add the sea salt, mix again, then chill the mixture until it is completely cool.
When it is cool, you have two choices. 1. You can pour the mixture into an ice cream maker and proceed until it has a slushy, not quite frozen consistency (this takes about 20 minutes in my Cuisinart machine).
Or, you can pour the mixture into ice cube trays, freeze them, and then blend them up at a later date. You can customize your frozen mocha by blending about several cups of the mocha ice cubes with 1 or more cups of organic coffee or milk or half and half (depending on how strong/rich you want your frozen mocha to be). Taste and add additional sugar, 1 Tb. at a time, if necessary. You can also add additional ice cubes if you find it to be too strong.
Pour into glasses and top with whipped cream, if desired (homemade is always best, but the ready made kind will do in a pinch!) A good quality chocolate syrup can also be drizzled on top, or you can add chocolate shavings or cacao nibs!
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.