Celebrate the season with this light and fluffy layered Spring dessert recipe. Creamy cappuccino and chocolate fudge layers combine to make the perfect mocha refrigerator dessert recipe!
Mocha Refrigerator Dessert made its way into my Mom’s trusty recipe file from our neighbor up the gravel farm road. She was (and still is!) an amazing cook.
This chocolate dream dessert recipe became a tradition of sorts for Spring celebrations around our big family table – mainly Easter. Light and fluffy and filled with rich, decadent flavor, it can be prepared in advance. I always love that feature of recipes when I’m planning for a big family celebration or pot luck. Try it…even non-coffee drinkers love it!!;)
How to Make Mocha Refrigerator Dessert
Ingredients needed for this recipe:
- 1/4 cup butter
- 1/8 cup brown sugar
- 1/2 cup flour
- 1 cup semi sweet chocolate chips
- 3 Tablespoons light corn syrup
- 3 Tablespoons water
- 1 egg
- 1 tsp. vanilla
- 2 Tablespoons sugar
- 18 large marshmellows
- 2 Tablespoons water
- 1 Tablespoon instant coffee
- 1 cup whipping cream
Step by Step Instructions for this recipe
Step 1: Bake the Mocha Refrigerator Dessert crust and let it cool completely.
To make the base of this dessert, combine and blend the butter, brown sugar, and flour. Blend together until they form fine crumbs. Bake in a 8 x 8 inch pan at 350 degrees for 10 minutes or until lightly brown. Stir the crumbs as soon as it comes out of the over and pat them down again. Cool completely.
Step 2: Make the fudge layer in 2 steps.
First, in a double boiler, combine the chocolate chips, corn syrup and 3 tablespoons of water. Heat and stir occasionally until completely melted and smooth. Then slowly add in one beaten egg yolk while stirring constantly. Continue stirring and cook for 1 minute. Remove the melted mixture from the heat and let cool completely. While it is cooling, make a meringue by beating 1 egg white with an electric mixer until it starts to become stiff. Then add in 1 tsp vanilla and 2 tablespoons sugar. Beat some more until the sugar is completely dissolved and the mixture is shiny with stiff peaks forming when the mixer beater is pulled up. Fold the meringue into the melted and cooled chocolate chip mixture. Set aside.
Step 4: Make the cappuccino layer (also made in 2 steps).
First, melt the marshmallows, instant coffee, and water in the microwave in a microwave safe bowl. Microwave strengths vary, but mine were completely melted after only 1 minute and 30 seconds.
Stir well and let cool completely. Meanwhile whip up 1 cup whipping cream with 1 teaspoon vanilla and 4 tablespoons sugar until it is stiff.
Fold the whipping cream into the coffee marshmallow mixture.
Step 4: Layer the chocolate and coffee layers over the crust.
Pour half of the coffee mixture over the cooled crust. Then half of the chocolate layer. Repeat again until you end with the chocolate layer.
Step 4: Cool the dessert completely before cutting and serving.
This dessert is so delicious cold from the fridge.
For an even fancier presentation, you could squirt a drizzle of chocolate sauce on the plate before dishing up the dessert, and add a dollop of whipped cream to the top.
To make this recipe serve more people…
Just double the recipe following the same steps and put it into a 9 x 13 pan instead.
Want some more delicious dessert ideas? You just might want to check these out:
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Vist my blogger friends for some more yummy dessert recipe ideas!