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Mochaccino Bavarian Cream

by Berkeley Wellness  

All the flavors of a mochaccino, cappuccino’s chocolate-flavored cousin, come together in this chilled dessert. Timing alert: The bavarian needs to chill for at least 4 hours.


  • 1 envelope unflavored gelatin
  • 2 cups low-fat (1%) or nonfat milk
  • 1 large egg
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • ½ teaspoon cinnamon
  • ? teaspoon salt
  • ¼ teaspoon vanilla extract
  • ? cup reduced-fat sour cream


1. In a small bowl, sprinkle the gelatin over ¼ cup of the milk and let stand until softened, about 2 minutes.

2. In a medium heatproof bowl, combine the remaining 1 ¾ cups milk, the egg, granulated sugar, brown sugar, cocoa, espresso powder, cinnamon, and salt. Place the bowl over a saucepan of simmering water and cook, whisking, until the custard is slightly thickened, and very hot, about 5 minutes. Add the softened gelatin and cook, whisking, until the gelatin is dissolved, about 2 minutes.

3. Remove from the heat and let cool to room temperature. Stir in the vanilla. Fold in the sour cream. Pour into a small bowl or decorative mold with at least a 2-cup capacity. Cover and refrigerate until set, at least 4 hours.

4. Run a knife or spatula around the bowl and invert the bavarian onto a serving plate.

Makes 4 servings.

Nutrition per serving: 210 calories, 3g total fat (2g saturated), 1g dietary fiber, 38g carbohydrate, 9g protein, 180mg sodium.

A good source of: calcium, riboflavin, selenium, vitamin B12.