Inspired from a recipe that combined a plain coffee jelly with a mocha mousse, I decided to cut down the prep time, and made a mocha coffee jello topped with whip cream. It turned out really well, a nice light dessert combined with an after dinner cup of coffee. Even the non-coffee-drinking Hubby liked it.
For the espresso powder, I love Nescafe Espresso Powder, which I have found at the grocery store or Walmart. Not only does it make a decent and quick cup of coffee, but its great in baking as it starts out with a hint of mocha already. One of my favourite recipes to use it in (besides coffee) is my mocha cinnamon espresso cookies.
As an extra bonus, due to the use of sugar free syrups and cream, this is a low carb dessert! If you don’t like cream at all in your coffee, feel free to use a full 2 cups of boiling water, and add regular sugar if desired as well.
Mocha Coffee Jello
- 2 teaspoons espresso powder
- 1 teaspoon dark cocoa
- 1 1/2 cups of boiling water
- 1/2 cup of sugar free Italian Sweet Creme or French Vanilla coffee cream
- 3 packets of Knox gelatin 3 tablespoons
- In 3/4 cup of boiling water, dissolve the espresso powder and cocoa powder.
- Add to an 8 inch square baking dish.
- Add the cream to the baking dish.
- Dissolve the packets of gelatin, ONE PACKET AT A TIME in 1/4 cup of boiling water. So 3/4 cup boiling water and 3 packets of gelatin total. Do not dump all the packets in at once! Add each dissolved packet and water mixture to the baking dish.
- Stir well to combine and chill until firm.
- Cut into squares.
- Top with whipping cream (I like to sweeten mine with sugar free chocolate coffee syrup) and serve.