Blonde Mocha Sauce Recipes
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.
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
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
WHITE CHOCOLATE MOCHA
This is a white chocolate version of a classic mocha. No reason to head to the cafe--stay in and use your home espresso machine to brew up this delicious espresso drink.
Provided by Mackenzie
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 41.6 g, Cholesterol 26.7 mg, Fat 6.8 g, Protein 10.2 g, SaturatedFat 4.3 g, Sodium 145.8 mg, Sugar 33.3 g
ICED MOCHAS
All of my friends rave about these frosty drinks. I pour my leftover coffee in ice cube trays and keep them on hand all the time. You can make fun squiggly designs on insides of glasses with chocolate syrup, before pouring mochas. Top with whipped cream.
Provided by WENDYCAIN
Categories Drinks Recipes Shakes and Floats Recipes Chocolate
Time P1DT5m
Yield 4
Number Of Ingredients 4
Steps:
- Pour coffee into ice cube tray. Freeze until solid, or overnight.
- In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 30.4 g, Cholesterol 9.8 mg, Fat 2.6 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 65.3 mg, Sugar 27.5 g
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