176 mochi recipes

Mocha mousse made with semi-sweet and unsweetened chocolate, brewed coffee, cocoa powder, and whipped cream. A triple-chocolate coffee dessert that's airy, rich, and intensely dark.

Heath bar mocha cheesecake: a coffee-spiked cream cheese filling on a chocolate cookie crust loaded with toffee bits, crowned with chocolate ganache and more crushed Heath bars. Coffee, toffee, and chocolate in one slice.

Mocha meringue kisses with espresso, cocoa powder, and a splash of creme de cacao. Crisp on the outside, soft in the center, and naturally fat-free.

Mocha cheesecake with a chocolate wafer crust, cocoa-cream cheese filling, and instant coffee for real coffeehouse depth. Rich, dense, and built on the classic cheesecake frame.

Homemade mocha coffee mix with instant coffee, hot cocoa mix, powdered creamer, and sugar. Mix a jar, scoop and stir with hot water for an instant cafe mocha.

Homemade cocoa mocha: steamed milk with cocoa powder, instant coffee, sugar, and vanilla. A simple stovetop mocha that beats the coffee-shop version for pennies.

Peanut mojhy, a Pennsylvania Dutch molasses and brown sugar candy loaded with peanuts. An old-fashioned hard crack candy poured onto buttered tins with just five ingredients.

Mexican mocha made with milk, evaporated milk, chocolate syrup, and instant coffee. A creamy cinnamon-spiced hot chocolate coffee drink heated in the microwave.

Mocha cake is a spiced coffee loaf studded with raisins, currants, and citron. Brewed coffee, brown sugar, cinnamon, cloves, and allspice create a warmly spiced fruitcake for any occasion.

No-bake mocha fudge made with dark chocolate, sweetened condensed milk, butter, and instant coffee. Just 5 ingredients melted together for a rich, creamy coffee-chocolate candy.

Mocha icing whips butter, powdered sugar, cocoa, egg yolk, and coffee into a silky chocolate-coffee frosting for cakes and cupcakes. Three-ingredient base, ready in minutes.

Mocha macaroons: coconut macaroons spiked with instant coffee and cocoa powder for a chewy, chocolate-and-espresso candy-bar bite. Naturally gluten-free, flourless, and almost embarrassingly simple to mix.

Mocha crinkle cookies with deep cocoa, instant espresso, and a surprising pinch of black pepper, rolled in powdered sugar for that signature cracked-top look. A grown-up twist on classic chocolate crinkles.

Cool down with this icy drink that contains creme de cocoa. For chocolate lovers only!

Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.