Go Back

Chocolate Cream Coffee Dessert Recipes

moka coffee pot
A rich vegan chocolate cream coffee dessert layered with smooth texture, deep cocoa flavor, and subtle coffee bitterness.

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 310 kcal

Ingredients
  

  • Coconut cream: 1½ cups
  • Dark chocolate vegan, chopped: 120 g
  • Brewed coffee strong: ½ cup
  • Cocoa powder: 2 tablespoons
  • Maple syrup: ⅓ cup
  • Cornstarch: 1½ tablespoons
  • Vanilla extract: 1 teaspoon
  • Salt: 1 pinch

Instructions
 

  • Heat coconut cream in a saucepan over low heat until warm, not boiling.
  • Add chopped chocolate and whisk until melted and smooth.
  • Stir in cocoa powder, maple syrup, vanilla, and salt.
  • Dissolve cornstarch in brewed coffee until lump-free.
  • Pour coffee mixture into the saucepan and whisk continuously.
  • Cook gently for 5–7 minutes until thick and glossy.
  • Remove from heat and blend briefly for extra smoothness.
  • Pour into serving glasses and chill for 2 hours before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 310 kcal
  • Total Fat: 22 g
  • Saturated Fat: 16 g
  • Carbohydrates: 26 g
  • Fiber: 4 g
  • Protein: 4 g

Vitamins & Minerals (Per Serving – %DV, Max 5)

  • Iron: 20%
  • Magnesium: 14%
  • Copper: 18%
  • Phosphorus: 10%
  • Vitamin E: 8%

Additional Notes / Tips to Enhance the Flavor

  • Chill overnight for a deeper, mousse-like texture.
  • Add espresso powder for stronger coffee intensity.
  • Top with shaved dark chocolate or whipped coconut cream.