Petite Mocha

Petite Mocha

Savor the blend of deep chocolate
and rich espresso.

  • Prep Time: 10 minutes, plus 3 hours refrigeration
  • Serves: 6


  • 1 GEVALIA Espresso T DISC
  • 1 Cup whipping cream
  • 6 Squares of BAKER’S Semi-Sweet baking chocolate, chopped
  • 2 Tablespoons butter


Place whipping cream in medium saucepan. Cook on medium-low heat 5 minutes or just until cream begins to bubble around the edge. Remove from heat. Add BAKER’S Semi-Sweet baking chocolate; stir until completely melted. Prepare one GEVALIA Espresso T DISC. Add to chocolate mixture; mix well. Cool slightly. Add butter; stir until melted. Pour into six espresso cups or small bowls; cover. Refrigerate until firm.