Instant Chocolate Indulgence

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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).”
READY IN:
3mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 34 cup water
  • 1 12 teaspoons instant coffee
  • 2 (1/2 ounce) hershey's milk chocolate snack size candy bar (or 4 Hershey's Bliss Milk Chocolate Hearts)
  • 2 tablespoons half-and-half cream
  • Reddi-wip topping or Cool Whip, to garnish coffee

Directions

  1. Add water and instant coffee in a heatproof cup or mug.
  2. Heat coffee in a microwave until it's hot.
  3. Add the snack size chocolate candy bars to the coffee.
  4. Stir until the chocolate in coffee has melted.
  5. Pour in the half-and-half cream, and stir.
  6. Top coffee with some Reddi Wip, or add a dollop of Cool Whip.
  7. Note: If the coffee doesn't seem to be hot enough after adding the cream, you may want to reheat your coffee just a bit in your microwave, and before topping it with the whipped topping.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: