DARK CHOCOLATE ESPRESSO SUNDAE
This dessert is based on the Italian affogato, where espresso coffee is poured over ice cream. Here, Ree has given the recipe a delicious twist, using chocolate.
Provided by Ree Drummond : Food Network
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add the chocolate to a heatproof bowl. Pour over the hot espresso and let sit for 1 minute. Stir until completely smooth.
- Scoop the gelato into bowls, pour over the espresso ganache and top with the chocolate covered espresso beans. Add the biscotti and enjoy.
CHOCOLATE COVERED ESPRESSO BEANS
Make and share this Chocolate Covered Espresso Beans recipe from Food.com.
Provided by Sackville
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate by breaking it into pieces and warming it slowly in a saucepan over a very low heat.
- When the chocolate is melted, stir in the roasted coffee beans.
- Keep mixing until they are coated in chocolate.
- Lift them out with a fork and drop them onto parchment or waxed paper.
- Separate the beans from one another, then drop into cocoa powder and leave to harden.
- Remove the beans with a palatte knife and keep in a sealed container.
CHOCOLATE COVERED ESPRESSO BEAN DUCKS
This is a fun and simple little recipe, especially designed for Easter. Little kids can get involved with preparing this one, but the final product is strictly adult-fare. I suppose that you could substitute decaf. beans, but I think that would defeat the purpose of the candy. I'm guessing at the prep time, cook time is freezer time. I'm thinking that the only hard part might be finding the molds.
Provided by Annacia
Categories Candy
Time 55m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- You will also need: rubber ice-cube trays, or candy molds in the shape ducks.
- Melt the Chocolate:.
- In a double boiler, boil water in the bottom level of the double boiler pot.
- Bring the water to a rolling boil.
- Add chocolate chips to the top level, then slowly stir in the cream.
- Stir until the mixture is smooth and thin. Lower the heat and stir occasionally until it is time to use the chocolate.
- Prepare the Trays:.
- Lightly powder the rubber trays with unsweetened cocoa.
- Fill each duck reservoir half-way with chocolate. Place 3 coffee beans in each reservoir.
- Add more melted chocolate to each reservoir, enough to fill each duck to the top.
- Lightly tap or jiggle the tray on the countertop. This will settle the chocolate and ensure that there are no air pockets in the candy.
- Then take a knife and scrape the excess chocolate from the tray.
- Glide the knife over each reservoir to create a smooth surface for the back of the candy.
- Final Step:.
- Put the candy trays on a flat surface in the freezer for approximately 10 minutes.
- Remove the candy and gently remove the ducks from the tray.
- This is not as difficult as removing ice cubes since the duck trays are rubber and are very pliable.
- You'll notice that the powdered cocoa has given the candy a matte finish.
- Now place the ducks on a plate or put them in an Easter egg for final presentation.
Nutrition Facts : Calories 141.2, Fat 9.8, SaturatedFat 5.8, Cholesterol 8.2, Sodium 5, Carbohydrate 16.1, Fiber 1.5, Sugar 13.7, Protein 1.2
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