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 COFFEE
A rich whipped chocolate mixture from our Test Kitchen is used to flavor coffee and to make hot chocolate. Set out a small serving bowl, spoon some of the mixture into mugs and add hot coffee or milk.
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.
Nutrition Facts : Calories 362 calories, Fat 30g fat (18g saturated fat), Cholesterol 109mg cholesterol, Sodium 83mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE TORTE WITH COFFEE CREAM
Provided by Next Iron Chef All Star: Beau MacMillan
Categories dessert
Time 36m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.
- Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.
- In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour.
- Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
- While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.
- Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch.
- Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve.
WARM CHOCOLATE CAKES WITH COFFEE CREAM
Provided by Molly O'Neill
Categories dinner, dessert
Time 1h
Yield 10 servings
Number Of Ingredients 13
Steps:
- To make the coffee cream, in a large saucepan, combine the coffee and milk and bring just to a boil. Remove from heat, add the vanilla, cover and cool for 15 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and light-colored. Whisk in the flour. Remove and discard the vanilla bean and very slowly whisk the hot milk and coffee into the flour mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 15 minutes. Immediately remove from heat and strain through a fine-mesh sieve.
- To make the cakes, preheat the oven to 400 degrees. Butter and flour 10 2/3-cup ceramic ramekins.
- In the top of a double boiler set over barely simmering water, combine the chocolate, butter and rum and cook, stirring, until the chocolate melts and the mixture is completely smooth. Set aside. In a large bowl, combine the sugar and egg yolks and whisk until thick and light-colored. In the bowl of an electric mixer, beat the egg whites until stiff but not dry. Gently fold the egg whites into the yolk mixture. Fold in the chocolate and then the flour. Spoon the mixture into the ramekins, filling each 2/3 full. Bake until the cakes have risen and the tops just begin to crack, about 10 to 15 minutes. (The centers will still be slightly gooey.)
- Remove the cakes from the oven and immediately unmold them by inverting them onto dessert plates (run a thin-bladed knife around the edges of the ramekins if they stick). If necessary, rewarm cream in the top of a double boiler set over simmering water. Sprinkle the cakes with powdered sugar and spoon coffee cream around them.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 28 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 74 milligrams, Sugar 33 grams, TransFat 0 grams
WHIPPED HOT CHOCOLATE COFFEE
Sure to warm you up. Good for breakfast or a midday pick-me-upper. This coffee topped with whipped hot chocolate is so decadent that you can serve it in place of dessert.
Provided by Yoly
Categories Drinks Recipes Coffee Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine cream and hot cocoa mix in a bowl and whip with a hand mixer until firm.
- Pour hot coffee into a cup and stir in sweetener. Top with whipped hot chocolate.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 26.5 g, Cholesterol 101.9 mg, Fat 28.7 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 17.8 g, Sodium 172.9 mg, Sugar 18.4 g
CHOCOLATE! COFFEE! CREAM!
This is a nice, dark mocha cream. It's cold and refreshing on a hot summer day. Just perfect, for sitting by the pool or out on a dock, sipping while reading a book. It'll give you a little lift.
Provided by Baby Kato
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Pour the milk, cream and sugar into the blender and mix until blended.
- Next add the cocoa, instant coffee granulas, liquer and the ice cubes processing until smooth.
- Pour into glasses, top with the whipped cream and sprinkle with cocoa powder, now its ready to serve.
Nutrition Facts : Calories 465, Fat 26, SaturatedFat 15.9, Cholesterol 37.1, Sodium 85.5, Carbohydrate 51, Fiber 3.2, Sugar 40.4, Protein 7.4
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COFFEE CHOCOLATE NICE CREAM - MINIMALIST BAKER RECIPES
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4.9/5 (10)Total Time 10 minsCategory DessertCalories 149 per serving
- To a high-speed blender or food processor, add frozen ripe banana, cacao powder, and dandy blend (or espresso powder or strong-brewed coffee), and blend on high until creamy and smooth. If using a Vitamix, it’s important to first turn on your blender using the “variable” setting on medium speed, then quickly flip to high speed and use the tamper to blend. If the motor is starting to overheat, turn off and let it rest for a minute or two, then proceed. If using a food processor, you should be able to blend on high and scrape down sides as needed.
- If it has trouble blending, add a bit of dairy-free milk to encourage blending. Just be careful not to add too much or it can become runny.
- Taste and adjust flavor as needed, adding more cocoa or cacao powder for chocolate flavor, or coffee powder / espresso of choice for more intense coffee flavor.
- Optional: Top with cacao nibs for a little crunch or sliced banana for more texture. Enjoy immediately. Freeze leftovers in ice cube or popsicle molds for best results (will last in the freezer up to 1 month, though best when enjoyed fresh).
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- Prepare to temper the chocolate. Have a large baking tray, tea towel or square of kitchen roll, a ladle or spoon, and sharp knife to hand.
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- Cool the chocolate. Remove the glass bowl from the bain marie and sit it on the tea towel / kitchen roll. Stir the chocolate watching the temperature. You’re aiming for it to reduce to 26℃ / 80℉. This will take at least 10 minutes.
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