CHOCOLATE AND COFFEE CREAM PIE
Steps:
- For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
- For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
- To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
CHOCOLATE CAPPUCCINO CHEESECAKE
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g
TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM
Categories Coffee Chocolate Dessert Bake Freeze/Chill Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
- For filling:
- Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
- For topping:
- Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
- Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.
CAPPUCCINO CHOCOLATE PIE
"This rich dessert with light creamy layers looks impressive but comes together in no time," shares Gail Moineau, Murphy, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, melt chocolate chips, cream, corn syrup, vanilla and salt over low heat; stir until smooth. Spoon into the crust. Sprinkle with pecans., In a large bowl, beat cream cheese until smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee; beat until smooth. Fold in 1-1/2 cups whipped topping. Spoon over pecans. Spread remaining whipped topping over filling. Refrigerate for at least 3 hours before serving.
Nutrition Facts :
CAPPUCCINO CHOCOLATE PIE
'This rich dessert with light creamy layers looks impressive but comes together in no time,' shares Gail Moineau, Murphy, North Carolina.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- In a saucepan, melt chocolate chips, cream, corn syrup, vanilla and salt over low heat; stir until smooth. Spoon into the crust. Sprinkle with pecans.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee; beat until smooth. Fold in 1-1/2 cups whipped topping. Spoon over pecans. Spread remaining whipped topping over filling. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 859.1 calories, Carbohydrate 92.5 g, Cholesterol 43.8 mg, Fat 54.4 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 24.5 g, Sodium 862.8 mg, Sugar 68.4 g
CAPPUCCINO MOUSSE PIE
This is very r-i-c-h due to the amount of whipping cream, but well worth the splurge. The recipe came from my mom's collection of clippings, from a magazine. For a change, I have made this without the crust - just layering the filling(s) in clear glasses ( I actually used those mini plastic wine glasses for a large crowd. I also have been known to add 2 tablespoons of coffee liquer to the whipping cream mixture before beating. Feel free to garnish with whipped cream & chocolate curls (and fresh raspberries if you have any). NOTE: Cooking time=chilling time.
Provided by Sweet PQ
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate chips - either in the microwave, 1-1 1/2 minutes, or stovetop in a small double boiler. Mix whipping cream, coffee granules, sugar and vanilla (and coffee liquer if you are using) in a large bowl until the coffee granules dissolve. Beat with electric mixer on high until stiff peaks form when beaters are lifted.
- Remove & reserve 1 1/2 cups of the coffee whipped cream.
- Gently fold the melted chocolate into the remaining whipped cream until well blended. Spread this evenly in the crust.
- Spread and swirl the coffee whipped cream over the mousse. Chill until set. This will take at least 1 hour in the refrigerator, or 30 minutes in the freezer.
- Garnish & serve.
CAPPUCCINO CHEESECAKE PIE
With a rich mocha filling and cute chocolate garnish, this yummy pie is delightful on Valentine's Day or any time at all.-Elisa Pellegriti, Florida, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large bowl, beat cream cheese, sugar and cappuccino mix until smooth. Add eggs and milk; beat just until combined. Pour into crust. , Bake until the center is almost set, 40-45 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread into a 4-in. square on a sheet of waxed paper. Let stand at room temperature until set, about 1 hour. , Using a small heart-shaped cookie cutter, cut out eight chocolate hearts. Top each serving with a heart. Refrigerate leftovers.
Nutrition Facts :
FLUFFY CAPPUCCINO PIE
Our Fluffy Cappuccino Pie is perfect for coffee klatches. Ideal for book club gatherings. Excellent for dinner parties. (You get the idea!)
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
- Pour into crust; top with remaining COOL WHIP.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 2.0398 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CHOCOLATE CAPPUCCINO MOUSSE PIE
Make and share this Chocolate Cappuccino Mousse Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine flour, powdered sugar, butter and pecans.
- Mix using 2 knives.
- Pat onto bottom of and up sides of 9-inch pie plate.
- Bake 15 minutes or until done.
- Remove from oven and cool.
- Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
- Mix well.
- Fold in whipped cream.
- Spoon into cooled crust and refrigerate at least 3 hours before serving.
- Garnish with chocolates and/or pecans.
Nutrition Facts : Calories 587.9, Fat 49, SaturatedFat 26.9, Cholesterol 71.5, Sodium 189.9, Carbohydrate 41, Fiber 6.9, Sugar 13.1, Protein 9.2
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