1/2 c Instant skim milk powder 2 tb Cocoa 2 tb Instant coffee Combine ingredients in blender. Blend at high speed until well mixed. Or place ingredients in a jar, seal and shake. Makes 1/2 cup Each serving 2 tbsp, 32 calories 5 g carbohydrate, 3 g protein 1 milk choice (skim) Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Oct 93
How To make Swiss Mocha Mix's Videos
Perfect MOCHA ICING | Swiss Meringue Buttercream | How to make MOCHA ICING| Recipe Pinas by Elcee
Recipe Pinas: Mocha Icing | Perfect Swiss Meringue Buttercream | How to make Mocha Frosting using Egg Whites
Easy Swiss Meringue Buttercream Frosting. *Please watch the whole video for the full procedure and list of ingredients.
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Extra Pointers - The video uses a 20oz pitcher, 10oz cup, whole milk and a double shot espresso - Some chocolates melt easier than others. I recommend a liquid cocoa when making a mocha as it mixes easily. - Cocoa powder is optional but an interesting thing that you can do is only use cocoa powder instead of chocolate to create a vegan mocha (with an alternative milk ofcourse!). - The sweetness of a mocha is really personal preference but you want both the espresso and chocolate to work in harmony. Not have one flavor overshadow the other. - Properly foamed milk is half the battle of good latte art. It's important to not only add the right amount of microfoam but also incorporate that foam throughout the pitcher with a whirlpool motion.
Espresso & Chocolate Mocha Swiss Roll *EASY* | Professional Pastry Chef Makes
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Soft Chocolate Sponge: Milk: 15g or 1 tbsp Butter: 42g or 3 tbsp 5 large eggs separated Sugar: 36g or 3 tbsp Cocoa powder: 40g or 1/3 cup
Soaking Syrup: Sugar: 50g or 1/4 cup Water: 100g or 1/2 cup
Espresso Buttercream: Sugar: 200g or 1 cup Water: 50g or 1/3 cup Eggs: 100g or 2 large eggs Room temp butter: 226g or 2 sticks 2 shots of espresso
Sheet tray dimensions: 10x15
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Cake flour 100 grams or all purpose flour baking powder 1/2 tsp cocoa powder 1 tbsp egg 5 medium (60 grams each with shell) vanilla 1 tsp salt 1/4 tsp coffee 10 grams warm milk 65 grams sugar 100 grams (1/2 cup) add with the meringue.
Icing:
butter 450 grams ( soft but not melted) condensed milk 1 can ( chilled overnight) chocolate chips dark or semi sweet 50 grams ( melted) coffee 2 tsp mix with 3 tsp hot water and let it cool before using it.
Chocolate drip:
chocolate chip 50 grams hot water 25 grams combine chocolate and hot water mix until chocolate melt and smooth consistency. let it cool before you put it on cake.
Garnish:
chocolate stick you can put anykind of chocolate
Baking time: 15 minutes Oven temperature: 150 °c I'm using gas oven.