The Little Book of Chocolate recipe - Le Mocha

PUBLISHED: 18:14 09 April 2014 | UPDATED: 18:14 09 April 2014

Chocolate le Mocha

Chocolate le Mocha


‘This is the essential mocha – an irresistible blend of dark chocolate layered with espresso and fresh cream. A perfect way to start the day with a little sweet indulgence.’


2 shots espresso coffee

400ml full-fat milk

75g dark chocolate, grated

unrefined brown sugar, to taste

100ml whipped double cream

cocoa powder


Make two shots of espresso coffee (a Bialetti coffee pot works best for this). Heat the milk in a saucepan. Add the grated chocolate, a little sugar to taste and stir until completely melted.

Pour the hot chocolate into two heatproof glasses. Hold a spoon (rounded side up) over each glass and carefully pour in the espresso, then top with the whipped cream and a dusting of cocoa powder or a drizzle of melted chocolate.

Serve with a long spoon, and enjoy.

The Little Book of Chocolat, fifty recipes celebrating the bestselling novel Chocolat, by Joanne Harris and Fran Warde is published by Doubleday at £12.99.

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