Instant Chocolate Indulgence
Recipe: #6921
November 09, 2012
"A quick, delicious way to enjoy a cup of coffee! Adding the Hershey Milk Chocolate Snack Size Candy Bars, was a way for me to use up the leftover chocolate candy bars from Halloween. You can also use 4 Hershey Bliss Milk Chocolate Hearts (which were leftover chocolate candy from Valentine's Day)."
Ingredients
Nutritional
- Serving Size: 1 (686 g)
- Calories 336.5
- Total Fat - 18.1 g
- Saturated Fat - 10.5 g
- Cholesterol - 59.5 mg
- Sodium - 533.6 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 0 g
- Sugars - 26.2 g
- Protein - 16.3 g
- Calcium - 588.9 mg
- Iron - 0.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add water and instant coffee in a heatproof cup or mug.
Step 2
Heat coffee in a microwave until it's hot.
Step 3
Add the snack size chocolate candy bars to the coffee.
Step 4
Stir until the chocolate in coffee has melted.
Step 5
Pour in the half-and-half cream, and stir.
Step 6
Top coffee with some Reddi Wip, or add a dollop of Cool Whip.
Step 7
*Note: If coffee doesn't seem to be hot enough after adding the cream, you may want to reheat coffee just a bit in your microwave, before topping it with the whipped topping. Also, if you'd like your coffee a bit stronger, then add 1-1/2 teaspoons of instant coffee, but then you'll have to add 2 tablespoons of the half-and-half cream.
Tips
No special items needed.