Mocha Jello with Chocolate Ice Cream


Mocha coffee in the solid form.

1 tablespoon agar agar
1 cup water
1 tablespoon sugar
1 teaspoon instant coffee
4 oz. chocolate ice cream (optional)
1 - Mix agar agar, water and sugar, put in a pot and simmer (not boil), stir until well mixed and sticky, about 3 to 5 minutes. Just before you turn of the heat, mix in instant coffee. Note: If you just want to make a simple Mocha jello, skip steps 2 to 4; just pour the above mixture into a mold and put it in the refrigerator to harden. If you want a fancy dessert, read on. 2 - Pour the jello mixture into a large mold, then place a small mold in the middle of the large mold. If the small mold floats, use a small cup, stone or something heavy to hold it down. This step is to create a hole in the middle of the jello to place chocolate ice cream. (An alternative, easier way is to wait until the entire jello hardens, then cut out a hole in the middle using a small cookie cutter.) 3 - Put the mold into the refrigerator and let the jello harden, about 1 hour. 4 - After the jello is ready, remove it from the big mold, then take out the small mold in the middle. Place on a serving plate and put a scoop of chocolate ice cream in the hole. You can put the ice cream high up like a mountain, or press it down and let it melt and overflow to the plate. (All this is just for visual effect.)


3% DV

29% DV

13% DV

15% DV

14% DV

Delicious 3-Bean Spanish Vegan Paella


Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
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    See the full directions on my site
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