Iced Mocha Syllabub

Iced Mocha Syllabub (page 208)
Phillip Jourdan
  • Yield: 4 servings


4 (8-ounce, 250 mL) tall jars, buttered
3 1/4ounces dark chocolate (70%), melted (100 g)
1/4cup granulated sugar (60 mL)
2tablespoons instant espresso powder (30 mL)
1/2teaspoon vanilla extract (2 mL)
pinch nutmeg
1/2cup brandy (125 mL)
1/2cup mascarpone cheese (125 mL)
2cups heavy or whipping (35%) cream (500 mL)
2cups softened coffee ice cream (500 mL)
1tablespoon unsweetened cocoa powder (15 mL)


  1. In blender, process melted chocolate, sugar, espresso powder, vanilla, nutmeg and brandy until smooth.
  2. In a large bowl, using electric mixer at medium speed, beat mascarpone for 2 minutes, until creamy. Add cream and beat until stiff peaks form. Gradually add chocolate mixture, beating constantly. Fold in softened ice cream.
  3. Spoon into jars and refrigerate for 30 minutes. When you’re ready to serve, dust each jar with cocoa powder, dividing equally.


  1. Use homemade or the best-quality coffee ice cream for this recipe. To soften, place in the refrigerator for about 20 minutes.
  2. Do not substitute regular instant coffee for the espresso powder, because instant coffee does not have the same rich, aromatic flavor. Instant coffee would result in a bitter taste.

Excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. May not be reprinted without publisher permission.