Chocolate Almond Tiramisu Crepes Recipes

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CHOCOLATE TIRAMISU



Chocolate Tiramisu image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h36m

Yield 12 servings

Number Of Ingredients 14

6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Steps:

  • Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
  • Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
  • Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
  • Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
  • Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
  • Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
  • Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

HOT CHOCOLATE TIRAMISU



Hot Chocolate Tiramisu image

Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days-if it even lasts that long! -Cathy Geniti, Saratoga Springs, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings

Number Of Ingredients 12

3 tablespoons baking cocoa
3 tablespoons sugar
2 tablespoons water
2 cups whole milk
TIRAMISU:
3 large egg yolks
1 cup sugar, divided
2 cups mascarpone cheese
1 cup heavy whipping cream
45 crisp ladyfinger cookies (about 13 ounces)
1/4 cup miniature semisweet chocolate chips
2 teaspoons ground cinnamon

Steps:

  • For hot cocoa, in a small saucepan, mix cocoa, sugar and water until smooth. Bring to a boil; cook, stirring constantly, 2 minutes. Stir in milk until blended; transfer to a shallow bowl. Cool completely., For tiramisu, in a heatproof bowl of a stand mixer, whisk egg yolks and 1/2 cup sugar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes., Remove from heat. With the whisk attachment of a stand mixer, beat on high speed until thick and pale yellow, about 5 minutes. Add mascarpone; beat on medium speed until smooth, scraping down sides of bowl as needed., In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture., To assemble, spread a third of the cream mixture into a 13x9-in. baking dish. Quickly dip half of the ladyfingers halfway into cooled cocoa; arrange over cream. Repeat layers. Spread with remaining cream mixture. Sprinkle with chocolate chips and cinnamon. Refrigerate, covered, at least 8 hours or overnight.

Nutrition Facts : Calories 638 calories, Fat 46g fat (25g saturated fat), Cholesterol 199mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 1g fiber), Protein 11g protein.

CHOCOLATE AND ORANGE TIRAMISU



Chocolate and Orange Tiramisu image

A citrusy twist on the Italian classic.

Provided by MrsFisher0729

Categories     World Cuisine Recipes     European     Italian

Time 5h45m

Yield 12

Number Of Ingredients 8

1 pound mascarpone cheese, room temperature
¼ cup orange-flavored liqueur (such as Grand Marnier), divided
2 cups heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract
2 cups orange juice (such as Simply®)
3 (3 ounce) packages soft ladyfingers
¼ cup unsweetened cocoa powder, or as needed, divided

Steps:

  • Stir mascarpone and 2 tablespoons orange liqueur together in a large bowl until smooth.
  • Beat cream, sugar, and vanilla together with an electric mixer in a separate bowl until soft peaks form. Fold about 1/4 of the whipped cream into the mascarpone mixture with a large rubber spatula until smooth; add remaining whipped cream and fold until the color of the mixture is consistent.
  • Mix orange juice and remaining orange-flavored liqueur together in a shallow bowl. Separate ladyfingers. Quickly dip two or three ladyfingers at a time in the orange juice mixture just long enough to absorb a small amount of liquid. Arrange soaked cookies into the bottom of a 9x13-inch baking dish. Repeat soaking and placing cookies until you cover the bottom of the dish in a single layer. Spread about half the mascarpone mixture over the layer of cookies. Sprinkle about half the cocoa powder over the mascarpone. Repeat soaking and layering with remaining cookies, orange juice mixture, mascarpone mixture, and cocoa powder.
  • Cover baking dish with plastic wrap and refrigerate until chilled completely, at least 5 hours to overnight.

Nutrition Facts : Calories 433 calories, Carbohydrate 25.3 g, Cholesterol 148 mg, Fat 34.5 g, Fiber 0.9 g, Protein 6.4 g, SaturatedFat 19.5 g, Sodium 67.4 mg, Sugar 9.8 g

TIRAMISU CREPES



Tiramisu Crepes image

Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. -Karen S. Shelton, Collierville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 17

4 large eggs
3/4 cup 2% milk
1/4 cup club soda
3 tablespoons butter, melted
2 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
2 tablespoons baking cocoa
1/4 teaspoon salt
FILLING:
1 carton (8 ounces) mascarpone cheese
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/4 cup coffee liqueur or strong brewed coffee
2 teaspoons vanilla extract
Optional: Chocolate syrup and whipped cream

Steps:

  • In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.

Nutrition Facts : Calories 413 calories, Fat 24g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 209mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 8g protein.

TIRAMISU PARFAITS WITH TOASTED ALMONDS



Tiramisu Parfaits with Toasted Almonds image

Categories     Coffee     Cheese     Dairy     Nut     Dessert     No-Cook     Quick & Easy     Cream Cheese     Almond     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 10

1/2 cup coffee liqueur
1/2 cup water
1/4 cup dark corn syrup
2 tablespoons instant espresso powder or coffee powder
2 tablespoons plus 3/4 cup powdered sugar
1 8-ounce package cream cheese, room temperature
1 1/2 cups chilled whipping cream
1 12-ounce purchased pound cake, cut crosswise into 12 slices
Unsweetened cocoa powder
1/2 cup sliced almonds, toasted

Steps:

  • Combine 1/2 cup coffee liqueur, 1/2 cup water, 1/4 cup dark corn syrup, 2 tablespoons instant espresso powder and 2 tablespoons powdered sugar in small bowl. Blend well.
  • Combine 5 tablespoons espresso syrup, 1/2 cup powdered sugar and 8 ounces cream cheese in large bowl. Using electric mixer, beat until smooth and fluffy. Beat 1 1/2 cups chilled whipping cream and remaining 1/4 cup powdered sugar in another large bowl until stiff peaks form. Fold whipped cream into cream cheese mixture. Place 1 pound-cake slice in bottom of each of 6 parfait glasses or wine goblets, tearing and pressing pound cake to fit. Drizzle 1 tablespoon espresso syrup over each. Spread 1/3 cup cream cheese filling over each. Repeat layering with remaining pound cake, espresso syrup and cream cheese filling. Sift unsweetened cocoa powder generously over parfaits. Cover parfaits and refrigerate at least 6 hours or overnight. Top parfaits with toasted sliced almonds and serve.

CHOCOLATE TIRAMISU



Chocolate Tiramisu image

A traditionally Italian, no-bake cake made with spongy ladyfingers, coffee, and chocolate custard.

Provided by Red Zinfandel

Categories     World Cuisine Recipes     European     Italian

Time 5h51m

Yield 8

Number Of Ingredients 15

6 egg yolks
¾ cup white sugar
⅓ cup evaporated milk
⅓ cup chocolate milk
½ cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 (8 ounce) container mascarpone cheese
½ cup strong brewed coffee, room temperature
1 ½ teaspoons coconut-flavored rum (such as Malibu®)
1 ½ teaspoons coffee-flavored liqueur (such as Kahlua®)
10 ladyfingers, split lengthwise
1 tablespoon Marsala wine (such as Cremovo®)
1 tablespoon unsweetened cocoa powder
1 tablespoon 70% cacao chocolate shavings

Steps:

  • Whisk together egg yolks and white sugar in a saucepan off heat until well blended. Whisk in evaporated milk and chocolate milk; place pan over medium heat. Stir constantly until boiling, about 5 minutes. Boil for 1 minute; remove from heat and cool slightly. Cover tightly with plastic wrap; chill in refrigerator for 1 hour.
  • Beat heavy cream, confectioners' sugar, and vanilla extract together in a bowl until stiff peaks form.
  • Remove yolk mixture from refrigerator; whisk in mascarpone until smooth.
  • Combine coffee, coconut-flavored rum, and coffee-flavored liqueur in a small bowl. Place ladyfingers in a bowl; drizzle coffee mixture over ladyfingers.
  • Arrange half of the soaked ladyfingers in the bottom of a 9x5-inch baking pan. Spread half the mascarpone mixture over ladyfingers, then half the whipped cream. Repeat with remaining ladyfingers and whipped cream; end with a layer of mascarpone mixture.
  • Sprinkle the tiramisu with cocoa powder and chocolate shavings. Cover with plastic wrap; refrigerate until set, 4 to 6 hours.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 47.4 g, Cholesterol 291.2 mg, Fat 26.7 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 13.8 g, Sodium 100.7 mg, Sugar 24.4 g

ORANGE CHOCOLATE ALMOND BUTTER CREPES RECIPE BY TASTY



Orange Chocolate Almond Butter Crepes Recipe by Tasty image

Here's what you need: all purpose flour, sugar, kosher salt, whole milk, large eggs, Justin's Maple Almond Butter Squeeze Packs, orange zest, nonstick cooking spray, cocoa powder, orange slice

Provided by Justin's

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup all purpose flour
1 tablespoon sugar
¼ teaspoon kosher salt
1 ½ cups whole milk
2 large eggs
2 Justin's Maple Almond Butter Squeeze Packs
1 ½ teaspoons orange zest, divided
nonstick cooking spray, for greasing
½ cup cocoa powder
4 orange slice, for garnish

Steps:

  • In a medium bowl, whisk together flour, sugar, and salt.
  • In a large bowl, whisk together the milk and eggs. Add the flour mixture in thirds, whisking until smooth after each addition. Knead 1 squeeze pack of Justin's® Maple Almond Butter in your hands until softened, then add half of the squeeze pack to the crepe batter and whisk until totally smooth. Whisk in 1 teaspoon of orange zest. Let the batter rest for 15 minutes.
  • Heat an 8-inch nonstick skillet over medium heat and grease lightly with nonstick spray. Add ¼ cup of the crepe batter, tilting the pan until the batter coats the bottom evenly. Cook for 1 minute, until bubbles appear on the surface, then carefully flip and cook for another 30 seconds, until lightly browned and cooked through. Remove the crepe from the pan and repeat with the remaining batter to make 4 crepes total.
  • Use a sieve to dust a crepe evenly with cocoa powder. Fold in half, then in half again, to create a triangle. Repeat with the remaining crepes.
  • Arrange each crepe on a plate and drizzle with the remaining 1½ squeeze packs of Justin's® Maple Almond Butter (run the squeeze packs under warm water if the consistency is too thick to drizzle) and sprinkle with the remaining ½ teaspoon orange zest. Garnish with the orange slices.
  • Enjoy!

CHOCOLATE ALMOND CRUNCH CREPES



Chocolate Almond Crunch Crepes image

This is a very rich rather gooey dessert (not my favorite but friends love them) that is perfect for chocoholics

Provided by Bergy

Categories     Dessert

Time 58m

Yield 12 serving(s)

Number Of Ingredients 8

12 cooked chocolate crepes (, see Chocolate Dessert Crepes)
1/2 cup ground blanched almond
1 tablespoon sugar
1 tablespoon melted butter
1 1/2 cups miniature marshmallows
1/2 cup milk
1 (8 ounce) milk chocolate candy bars, broken into pieces or grated
1 cup heavy cream

Steps:

  • Make the filling first so it has time to cool.
  • Combine almonds with the sugar and butter.
  • Spread on a cookie sheet and bake in 400F oven for 6-8 minutes or until light brown, cool.
  • Filling----------.
  • In a pot melt the marshmellows& chocolate over low heat, stir constantly until the mixture is smoothe.
  • Refrigerate until the mixture mounds slightly when dropped from a spoon about 35 minutes.
  • Beat cream until stiff and fold the chocolate mixture into the whipped cream (fold don't beat).
  • Divide between the12 crepes, sprinkle with almond topping& serve.

Nutrition Facts : Calories 244.5, Fat 17.4, SaturatedFat 8.4, Cholesterol 35.5, Sodium 41.1, Carbohydrate 19.7, Fiber 1.3, Sugar 14.8, Protein 3.6

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