Chocolate Espresso Bellini Recipes

EXTREMELY POTENT CHOCOLATE ESPRESSO DRINK

Steps:

• Melt the chocolate in a double broiler over simmering water. Add the espresso and warm milk and stir well to combine. Adjust sweetness by adding sugar, if needed. Pour into cups or mugs and garnish with whipped cream and marshmallows.

CHOCOLATE COVERED ESPRESSO BEANS

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 ESPRESSO MARTINI

Steps:

• Fill a mixing glass or tumbler three-fourths full with ice. Add chocolate liqueur, espresso and vodka; stir until condensation forms on outside of glass., Sprinkle sugar on a plate. Moisten the rim of a chilled cocktail glass with water; hold glass upside down and dip rim into sugar. Drizzle chocolate syrup on the inside of glass. Strain vodka mixture into glass.

CLASSIC BELLINI COCKTAIL

Steps:

• Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

BOMBOLONI WITH CHOCOLATE ESPRESSO, WHISKY CARAMEL, AND CLEMENTINE SAUCES

Steps:

• Stir together yeast and milk in bowl of mixer and let stand until it appears creamy, about 5 minutes. (If mixture doesn't appear creamy, start over with new yeast.)
• Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
• Mix in egg, butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 tablespoons flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5 to 7 minutes.
• Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.
• Punch down dough and turn out onto a well-floured surface (dough will be very sticky.) Cut into 16 equal pieces and form into balls with floured hands. Transfer to a lightly floured baking sheet 1 inch apart.
• Heat 2 1/2 inches oil to 350°F in a 4- to 5-quart pot over medium heat. Fry bomboloni in batches of 4, turning frequently with tongs for even browning, until puffed and golden brown, 2 to 3 minutes per batch.
• Transfer with a slotted spoon to towels to drain. Return oil to 350°F between batches.
• Cool bomboloni to warm and serve with sauces.

CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY

Steps:

• Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
• In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
• Stir in the espresso powder, followed by the water.
• Stir in the egg yolk.
• Add in icing sugar. Stir until combined and smooth.
• In a separate bowl, whisk the egg white until soft peaks form.
• Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
• Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
• Quickly pour the mixture into the prepared espresso cups or ramekins.
• Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
• Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
• Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
• Bake for 15 minutes.
• Dust with a little cocoa powder and serve immediately.
• Enjoy!