Blond Mocha Sauce Recipes

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BLOND MOCHA SAUCE



Blond Mocha Sauce image

Provided by Nigella Lawson

Categories     easy, dessert

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 3

8 ounces white chocolate, in pieces
2 cups heavy cream
3 1/2 tablespoons instant espresso powder

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



Blonde Mocha Sauce image

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

8oz white chocolate
2 cups heavy cream
3½ tablespoons instant espresso powder, just about enough to fill an espresso cup

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



Blonde Mocha Sauce image

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

2 1/4 cups heavy cream (500ml double cream)
8 ounces white chocolate (225g)
3 1/2 teaspoons instant espresso powder

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



Mocha Fudge Sauce image

Provided by Katie Lee Biegel

Categories     dessert

Time 15m

Yield 3 cups

Number Of Ingredients 5

One 14-ounce can sweetened condensed milk
One 12-ounce bag semisweet chocolate chips or 12 ounces semisweet chocolate, cut into chunks
4 tablespoons unsalted butter
2 teaspoons instant espresso
1 teaspoon pure vanilla extract

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



Easy Blended Mocha image

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

1 cup ice cubes
1 cup cold coffee
2 teaspoons unsweetened cocoa powder
1 cup cold water
¾ cup sweetened condensed milk

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



White Mocha Syrup Recipe by Tasty image

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

1 can sweetened condensed milk
¾ cup whole milk
½ tablespoon vanilla extract
½ cup sugar
1 cup white chocolate chip
1 teaspoon instant coffee

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



Mocha Sauce image

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

1/2 cup unsweetened cocoa powder
1/2 cup strong brewed coffee
1/2 cup honey
1/4 cup heavy cream

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



Easy Mocha Sauce image

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

1 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
2 tsp. warm water
1/2 cup chocolate syrup

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



Saucy Mocha Pudding image

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

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups strong brewed coffee
CAKE:
1/3 cup butter, softened
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
Fresh raspberries and mint, optional

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



Mocha Caramel Sauce image

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

1 cup heavy cream
3 1/2 teaspoons instant-espresso powder
1/2 cup sugar
4 oz fine-quality bittersweet chocolate (not unsweetened; no more than 60% cacao), finely chopped
1/8 teaspoon salt

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



Mocha Sauce image

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

2 tablespoons brewed coffee
1 ounce semisweet chocolate, chopped
1/4 teaspoon vanilla
1/8 teaspoon cornstarch
Pinch cinnamon

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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