Description
These white chocolate raspberry mochas are a decadent and fun twist on your standard morning tradition. Fresh raspberry sauce and an easy white chocolate sauce elevate these mochas to another level!
Ingredients
Scale
For the Raspberry Sauce:
- 1½ cups fresh raspberries (or defrosted frozen)
- 2 tablespoon sugar
For the White Chocolate Sauce:
- 4 oz white chocolate chips (or chopped chocolate)
- ½ cup heavy cream
- Pinch of fine salt
For the Mochas:
- The raspberry sauce
- The white chocolate sauce
- 2–4 shots espresso
- Steamed milk of choice
- Whipped cream, optional
- Fresh raspberries, optional
Instructions
For the Raspberry Sauce:
- Puree the berries and sugar in a food processor or blender until smooth.
- Press the mixture through a fine-mesh strainer to remove the seeds.
For the White Chocolate Sauce:
- Heat the cream over medium in a small saucepan. Place the white chocolate in a heat-safe measuring cup or bowl.
- Once the cream is hot, pour it over the white chocolate and let it sit for 30 seconds.
- Stir well until the mixture is smooth and the chocolate is completely melted. Stir in the pinch of fine salt.
For the Mochas:
- Brew your espresso and steam your milk.
- To each glass, add two tablespoons of the raspberry puree and two tablespoons of the white chocolate sauce. Stir to combine.
- Top with the espresso and then the steamed milk. Stir to combine.
- Garnish the glasses with whipped cream and fresh raspberries, as desired. Serve!
Notes
Store any leftover raspberry sauce in an airtight container in the fridge for up to one week.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: coffee drinks