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Over head view of a jar of Caffè Mocha chocolate spread with an ornate knife resting across the top. The knife has a scoop of the chocolate spread on it
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Caffè Mocha Chocolate Spread

Caffè Mocha chocolate spread is a beautiful combination of dark chocolate, coffee and hazelnuts. It's easy to make and perfect for grown up tastes.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sauce/ Condiment, Side Dish
Cuisine: Worldwide
Servings: 1 Pot


  • 50 g/ 2oz Dark muscovado sugar
  • 75 ml/ ⅓ cup Water
  • 2 tsp Instant coffee granules
  • 1 tsp Vanilla extract
  • 200 g/ 7oz Dark chocolate (I used 72%)
  • 125 ml/ ½ cup Whole (full fat) milk
  • 5 tbsp Chopped hazelnuts (optional)


  • Chop the chocolate as finely as you can
  • Put the sugar, water, coffee & vanilla extract into a small, heavy based saucepan and heat gently until the sugar and coffee granules have dissolved. Bring to the boil, then remove from the heat and let the syrup stand for 1 minute
  • Tip the chocolate into the syrup and use a stick blender to pulse the melting chocolate into the syrup. If you don't have a stick blender, then stir vigorously with a wooden spoon for 2-3 minutes until the chocolate has completely melted
  • Stir in the milk and add the hazelnuts (if using)
  • Decant into a jar and allow to set for around 4 hours
  • Store in the fridge for up to 2 week and bring to room temperature before serving