CAPPUCCINO CUPS
Steps:
- Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water. Melt the chocolate, stirring until it is smooth. Remove the boiler from the heat. Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below). Once hardened, pop the cups out of the mold.
- To make the handle of the coffee cup, put some melted chocolate in a pastry bag. Using a fine-point tip, pipe out a "C" for each mug on a piece of waxed paper. Allow the chocolate to harden.
- Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape. Do the same for each handle and allow to harden.
- Place the 3 ganaches in 3 different pasty bags. Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug. Next, pipe the Coffee Ganache up to the top of the mug. Then, pipe the White Chocolate Ganache on top. Dust each cup lightly with cocoa powder and serve.
- 1/4 cup water
- 1 1/2 tablespoons corn syrup
- 2/3 cup sugar
- 1/2 cup heavy cream
- 2 tablespoons Cognac
- Heat a medium saucepan over high heat. Add the water, corn syrup, and sugar and bring the mixture to a boil. Do not stir the mixture once the sugar begins to boil. When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown. Carefully add the heavy cream and stir; then add the cognac and stir until well blended. Store the ganache at room temperature until ready to use.
- 1/2 cup heavy cream
- 1 tablespoon instant coffee
- 1 cup chopped white chocolate
- 1 tablespoon coffee liqueur
- 1/2 teaspoon coffee extract
- Heat a medium saucepan over medium-high heat. Add the heavy cream and instant coffee and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir. Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended. If you need to melt the chocolate more, use a double boiler (as described above).
- 1/2 cup heavy cream
- 3/4 cup chopped white chocolate
- Heat a medium saucepan over medium-high heat. Add the heavy cream and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted.
CAPPUCCINO PUDDING
With its fun combination of chocolate, coffee and cinnamon, this smooth dessert is one of my favorites. A garnish of whipped topping and chocolate wafer crumbs provides additional appeal. -Cindy Bertrand, Floydada, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.
Nutrition Facts : Calories 105 calories, Fat 2g fat, Cholesterol 2mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate, Fiber 3g protein.
10-MINUTE CAPPUCCINO PUDDING CUPS
Never thought an elegant dessert could be this easy? These creamy vanilla-and-coffee-flavor dessert cups are as easy as they are beautiful.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Add 2 tsp. coffee concentrate; mix well.
- Spoon into 4 dessert dishes.
- Stir remaining coffee concentrate into COOL WHIP; spoon over pudding.
Nutrition Facts : Calories 170, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CAPPUCCINO CUPS
my SIL(also one of my best friends)and i were looking for something to make for a quick dessert at my MIL's one day and thought we'd give this a try, it was a recipe on the back of a dream whip box. We all were pleasantly surprised by the result.
Provided by hotmomma Temple
Categories Dessert
Time 6h15m
Yield 12 indiv. cups
Number Of Ingredients 7
Steps:
- Place 1 wafer in bottome of each paper-lined muffin cup.
- Combine cream, coffee, pudding and cinnamon.
- Beat with whisk a/b 2 minutes Let stand 5 mins or until slightly thickened.
- Fold in 3 1/2c prepared dream whip (according to pkg directions).
- Spoon into muffin cups.
- Freeze until firm, a/b 6hrs.
- To serve: remove desserts from paper cups.
- Place on individual dessert plates.
- Drizzle with melted chocolate and top each with remaining dream whip.
- It can be made up to a month ahead and stored in the freezer.
- Cook time is time in the freezer.
Nutrition Facts : Calories 321.8, Fat 22.2, SaturatedFat 16.9, Cholesterol 11.3, Sodium 200.5, Carbohydrate 31.8, Fiber 2.3, Sugar 24.3, Protein 4.3
CAPPUCCINO "CUP" CAKES
Steps:
- Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
- In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
- In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
- Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
- Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.
CAPPUCCINO-RICE PUDDING
An old-fashioned comfort food gets a contemporary twist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat rice and water to boiling in 1-1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
- Heat oven to 325°F.
- Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, milk, instant coffee, vanilla, salt and hot rice. Sprinkle with cinnamon.
- Bake uncovered 45 minutes, stirring every 15 minutes.
- Stir well; let stand 10 to 15 minutes until desired consistency. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream and chocolate-covered espresso beans. Immediately refrigerate any remaining dessert after serving.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg
10 MINUTE PUDDING
Make and share this 10 Minute Pudding recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- turn on the grill.
- roughly chop the peahces.
- put in four ramekins or heatproof cups.
- stir the cinnamon and orange rind into the rice pudding.
- spoon over the peaches.
- smooth the tops with the back of a spoon and sprinkle evenly with sugar.
- grill for 5 minutes until the sugar has caramelised.
- cool a litle before serving eating as the sugar will be very hot.
- VARIATIONS:.
- instead of peaches, you can also use canned mandarin slices or pineapple rings or even fresh mango.
QUICK AND EASY DIRT CUPS
Fun dessert for kids. Garnish cups with gummy worms, frogs, and flowers.
Provided by rdrfsp
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 1h15m
Yield 8
Number Of Ingredients 4
Steps:
- Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes.
- Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 61.7 g, Cholesterol 4.9 mg, Fat 19.2 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 9 g, Sodium 502.6 mg, Sugar 41.6 g
10-MINUTE CHOCOLATE MUG CAKE
This quick and easy dessert is a family favorite.
Provided by Baker Boy
Categories Desserts Cakes Chocolate Cake Recipes
Time 7m
Yield 1
Number Of Ingredients 8
Steps:
- Mix sugar, flour, milk, olive oil, cocoa powder, egg, vanilla extract, and salt together in a large microwave-safe mug.
- Heat in microwave until center of cake is done, about 2 minutes.
Nutrition Facts : Calories 835.6 calories, Carbohydrate 94.9 g, Cholesterol 189.7 mg, Fat 48.2 g, Fiber 4.4 g, Protein 13.1 g, SaturatedFat 8.6 g, Sodium 247.6 mg, Sugar 65.4 g
NO-BAKE CAPPUCCINO DESSERT
Summer gatherings call for cool desserts like this one. Lots of the party invites I receive come with a request for this delicious treat. You can make it even more chocolaty by adding cocoa powder to the dry pudding mixes. -Mary Beth Desens, Fredonia, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Arrange half of the crackers in a greased 13x9-in. baking dish (breaking crackers to fit). In a large bowl, beat cream cheese, pudding mix, coffee granules and 1/4 teaspoon cinnamon until blended. Gradually beat in milk and coffee until smooth. Fold in 4 cups whipped cream., Spread half of the filling mixture over the crackers. Repeat layers. Top with remaining whipped cream. Refrigerate, covered, 8 hours or overnight. Just before serving, top with sprinkles and remaining cinnamon.
Nutrition Facts :
CREAMY CAPPUCCINO PUDDING
Enjoy this creamy cappuccino pudding sprinkled with coffee granules or crystals that's ready in just 25 minutes - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Beat egg in small bowl; set aside. Stir 1/4 cup of the skim milk, the cornstarch and salt in 2-quart saucepan until cornstarch is dissolved and mixture is smooth. Add remaining 3/4 cup skim milk, the water, condensed milk and instant coffee. Cook over medium heat, stirring constantly, until mixture begins to thicken. Cook 2 minutes, stirring constantly. Remove from heat.
- Slowly stir about 1 cup hot mixture into beaten egg. Gradually stir egg mixture back into hot mixture in saucepan. Heat to boiling. Cook 2 minutes, stirring constantly.
- Pour into 5 dessert dishes. Cover tops of pudding with plastic wrap to prevent skin from forming. Cool 5 minutes and serve, or refrigerate until serving . If desired, garnish with chocolate coffee beans or light whipped topping, sprinkled with coffee granules or crystals.
Nutrition Facts : Calories 220, Carbohydrate 45 g, Cholesterol 40 mg, Fiber 0 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 42 g, TransFat 0 g
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