BLOND MOCHA SAUCE
Provided by Nigella Lawson
Categories easy, dessert
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 3
Steps:
- Place all ingredients in a small heavy-based saucepan over medium heat. Wait until chocolate begins to melt, then reduce heat to lowest possible setting.
- Stir chocolate until it is completely melted. Remove pan from heat, and whisk vigorously until mixture is smooth and thickened. Set aside to cool to room temperature.
- Transfer sauce to a small pitcher. Cover and refrigerate until chilled. To use, stir well and pour as desired.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 36 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 22 grams, Sodium 56 milligrams, Sugar 21 grams
BLONDE MOCHA SAUCE
Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the coffee (effortlessly supplied in the form of instant espresso powder) and together, with the cream, they make for an almost butterscotch-cappuccino taste. The best way to cook this sauce is the night before you want to serve it, so there's plenty of time for it to chill down and firm up in the fridge. To be honest, 4-6 hours ahead is probably fine, but I sometimes find evening tinkering about in the kitchen easier than early-morning action. Once it's whisked, poured into a jug and left to cool in the fridge, the sauce thickens voluptuously. If you don't make this ahead, but use it from the pan, it's rather like pouring a fabulous latte over your ice cream. Frankly, there's nothing to complain about with either option: in both cases, we're talking about a rewarding finale to a dinner menu that allows you to invite a whole gaggle of friends over without ending up resenting them for accepting.
Provided by Nigella Lawson
Categories Cookstr Recipes
Number Of Ingredients 3
Steps:
- Break the chocolate into chunks and put into a heavy-based saucepan over the lowest heat possible with all the other ingredients. When the chocolate has melted, take the pan off the heat and whisk vigorously to thicken the sauce. I just use one of my little hand whisks for this.
- Pour the blonde mocha sauce into a pitcher or glass measuring cup, cover the surface with a thin skin of plastic wrap and when cool, stick it into the fridge.
- When you are ready to pour it over the ice cream, take it out of the fridge, give it a good stir and use it straight from the pitcher.
- When you are ready to pour it over the ice cream, take it out of the fridge, give it a good stir and use it straight from the pitcher.
BLONDE MOCHA SAUCE
This is the last thing I want to taste before I die! It's the most fantastic sauce ever created for ice cream. The recipe comes from Nigella Lawson and I usually only make half the amount, which still serves 4. You can substitute the espresso for instant coffee powder - about 1-2 teaspoons, or add to taste. It needs to chill for about 2 hours.
Provided by Nic2371
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Break the chocolate into pieces and put into a heavy based saucepan on the lowest heat possible with all the other ingredients.
- When the chocolate has melted, take the pan off the heat and whisk vigorously to thicken the sauce. (You can do this with a fork.).
- Pour the blonde mocha sauce into a bowl and when cool, stick it into the fridge for about 2 hours, you can do this the day before even.
- When you are ready, take it out of the fridge, give it a good stir and spoon over the ice cream.
- NOTE: I now make this in the microwave - put all ingredients into a glass bowl and nuke on low heat for 1-2 minutes (maybe more/less depending on your microwave) stirring every 30 seconds. Refridgerate when cool.
Nutrition Facts : Calories 514.1, Fat 45.1, SaturatedFat 27.9, Cholesterol 127.6, Sodium 68.3, Carbohydrate 25.3, Sugar 22.4, Protein 4.2
MOCHA FUDGE SAUCE
Steps:
- In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.
EASY BLENDED MOCHA
The delicious and simplest blended mocha I ever made before!
Provided by MoreCook
Categories Drinks Recipes Coffee Drinks Recipes Mocha Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Place ice, coffee, and cocoa powder in a blender; blend until no big ice chunks remain. Add water and sweetened condensed milk; blend until smooth.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 63.5 g, Cholesterol 39 mg, Fat 10.3 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 6.5 g, Sodium 155.8 mg, Sugar 62.5 g
WHITE MOCHA SYRUP RECIPE BY TASTY
This delicious white mocha syrup is perfect in sweet coffee drinks, yummy milkshakes, or as an ice cream topping. It's quick to make and will keep an airtight container in the refrigerator for up to 1 month.
Provided by Katie Aubin
Time 8m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine the sweetened condensed milk, whole milk, vanilla, and sugar. Bring to a simmer over medium-high heat and stir until sugar has dissolved.
- Add the white chocolate chips and stir until melted. Stir in the instant coffee until dissolved. Remove the pot from the heat and let the syrup cool completely.
- Transfer the syrup to an airtight container and store in the refrigerator for up to 1 month.
- Enjoy!
MOCHA SAUCE
Make and share this Mocha Sauce recipe from Food.com.
Provided by SusieQusie
Categories Sauces
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a small heavy saucepan, combine all ingredients and cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Cool.
- Serving size = 2 tablespoons.
EASY MOCHA SAUCE
Whether you dip biscotti in it or drizzle it over coffee or ice cream, this Easy Mocha Sauce is a must-try for both chocolate and coffee lovers.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 4 servings, about 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Add coffee granules to water in small bowl; stir until dissolved.
- Stir in chocolate syrup.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 22 g, Protein 1 g
SAUCY MOCHA PUDDING
Both my grandmother and mother made this dessert. I have five children, though (four grandchildren now also)-when my turn at the recipe came, I learned it was best to double it! We've eaten Saucy Mocha Pudding with ice cream and whipped cream, but it's scrumptious just plain. It's very easy to prepare. So don't wait for a special occasion to try it...it sweetness any meal.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 9 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA CARAMEL SAUCE
Categories Dairy Dessert Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Stir together cream and espresso powder.
- Cook sugar in a dry 2-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
- Remove from heat and carefully pour in espresso cream (mixture will steam and bubble vigorously), then cook over low heat, stirring, until caramel is dissolved, 1 to 2 minutes. Add chocolate and salt and cook, stirring, until sauce is smooth. Serve warm or at room temperature.
MOCHA SAUCE
Categories Sauce Coffee Chocolate Dessert Vegetarian Dinner Vegan Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 tablespoons (2 servings)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small saucepan and cook, whisking, over moderately low heat until smooth and thickened, about 2 minutes. Remove from heat and cool to warm before serving.
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