The Ultimate Viennese Iced Mocha

THE ULTIMATE VIENNESE ICED MOCHA

Oh icy Vienna, thank you for the Wintery goodbye ... I can't believe it snowed on our last day! Big fat flakes of snow fell all day, and left the softest white layer of fluff all over fancy Vienna. See pics at end of post.

So here is a rich, Viennese inspired mocha, that is icy and cool, and perfect for an Australian Summer. This is rich, no two ways about it. Super rich. Think Viennese coffee, and you think rich, whipped creamy, indulgent coffee. Well I've iced it up for Summer, and the base is homemade chocolate milk - that's great!

If you don't have time to infuse the coffee to make the ganache to swirl through the whipped cream, no dramas. It will be just as delicious without it. Use the chocolate milk, a scoop of ice-cream, a shot of espresso and plain whipped cream on top of this, sprinkled with finely grated chocolate. If you're avoiding coffee, take that out too and make an indulgent iced chocolate.

Enjoy!

THE ULTIMATE VIENNESE ICED MOCHA

For a print friendly recipe, CLICK HERE!

Serves 2-4

INGREDIENTS

CHOCOLATE MILK

2 cups (500ml) milk

½ cup (125ml) thickened cream

2 tablespoons brown sugar

160g dark chocolate (callets/buttons or chopped)

COFFEE GANACHE SWIRLED WHIPPED CREAM

100g thickened cream

15g coffee beans

80g dark chocolate

100g thickened cream (to whip)

30g icing sugar (sifted)

¼ pod vanilla bean seeds (scraped from pod)

TO SERVE

4 x scoops of good quality vanilla ice-cream (vanilla bean ice-cream even better!)

4 x shots of espresso coffee, or 4 x 30ml any very strong brewed coffee.

Grated chocolate or shards of chocolate

METHOD

CHOCOLATE MILK

Brink the milk, cream and brown sugar to a simmer (just under the boil), and pour onto the chocolate.

Mix together with a whisk as chocolate melts until combined.

Cover surface with cling wrap touching the surface of the chocolate milk, and refrigerate until use.

COFFEE GANACHE SWIRLED WHIPPED CREAM

Heat the first portion of thickened cream almost to a boil, remove from heat and place coffee beans in hot cream and let infuse for 15mins. After this time, strain away coffee beans.

Bring infused cream back to the boil, pour over the dark chocolate. Mix together as chocolate melts until combined.

Cool, until the ganache thickens, stirring every so often.

Whip the second portion of thickened cream with the icing sugar and vanilla bean until thick, light and fluffy.

Gently fold the coffee infused chocolate ganache through the whipped cream, leaving a swirled pattern. Refrigerate.

TO ASSEMBLE

Pour the chocolate milk between 4 x large glasses.

Add a scoop of ice-cream to each glass.

Pour a shot of espresso over the ice-cream.

Add big dollops of coffee chocolate ganache whipped cream.

Top with grated chocolate or shards of chocolate.

Lightly dust with finely grated chocolate.

Serve with a straw and long handled spoon.