Combine the Splenda Granular, cocoa, and coffee in a small bowl.
Gradually whisk in boiling water, whisking until blended.
Stir in 1 cup fat free half and half.
Pour mixture into ice cube trays.
Freeze 8 hours.
Pour the remaining 1 cup half and half in blender.
Gradually add frozen mocha cubes, blending until smooth.
Serve immediately garnished with chocolate curls and frozen whipped topping.
ire rack.
TO PREPARE MOCHA CREAM:
Combine water and
nd pour it over the frozen cinnamon layer, smoothing the top
Chunk up the frozen banana into your blender.
Add the soymilk and the mocha.
Whir until the banana is smooth.
Serve cold.
Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
For the mocha filling, combine instant coffee, sugar
ire rack.
For the mocha frosting; in a large bowl
tandard and easy ice cream recipe and modified it to fit
round 3-4 salted caramel mocha or hot chocolate beverages.
Place creamer and instant coffee in blender; cover.
Blend until coffee is dissolved.
Add frozen yogurt and ice; blend until smooth.
f the bottom layer with Mocha Whipped Cream.
Place the
br>Meanwhile, to make the mocha ganache, bring cream to a
ompletely, use half of the Mocha Cream to frost the top
\" springform pan.
Caramel Mocha Filling In a large bowl
Mocha Frosting:
Dissolve instant coffee
ompletely on wire racks.
Mocha Chocolate Cream Filling:
Whisk
lend, remaining flour.
For mocha dough, whisk flour, cocoa, baking
n wire rack.
For mocha icing, combine sifted powdered sugar
ire rack.
For the mocha glaze, combine chocolate, butter and
ompletely.
Meanwhile, for the mocha icing, combine powdered sugar and