Updated: Jul 16, 2022
Ever since my Vietnamese Mocha Martini recipe, I can never look at Mocha the same way again. I blame it all on the genius @vincehomemade. I have to make Mocha with Lindt dark chocolate truffles and I don't think I can make Mocha any other way again.
This is because this is super chocolatelicious! This is what I want from a Mocha beverage; a coffee kick, chocolatey, almost like a hot chocolate, but it is not. You should know what I'm trying to say. Anyway, let's raise a toast. Cheers!
Inspired by @vincehomemade
(Serve 1, sadly)
Coffee Granules, 8g
Boiling Water, For Coffee
Dark Chocolate Truffle Preferably Lindt, 6 or More
Whole Milk, For Serving
Cocoa Powder, For Dusting
Vietnamese Coffee Dripper
Place the spanner onto a serving cup.
Followed by the chamber.
Add coffee granules into the chamber.
Give it a light shake to even out.
Place the insert on top of the coffee.
Pack it down tightly.
*If your insert is the screw-on type, screw it down tightly and release it just a bit.*
Add 1 to 2 TBSP of boiling water into the chamber.
*Water has to be boiling.*
Let it sit for 30 secs.
Pour boiling water into the chamber in a circular motion.
Fill it up just below the brim.
Place on the cap and watch it drip.
While the coffee is dripping, transfer the chocolate truffles into a serving cup and set it aside.
Froth and steam milk.
Once the dripping stop, remove the cap and place it upside down on a table.
Remove the dripper and place it onto the cap.
*You can find out more about the Vietnamese dripper parts here.*
Pour the coffee over the chocolate truffles.
Followed by the milk.
Spoon some milk foam over the top and dust with some cocoa powder.