ESPRESSO AND CHOCOLATE JELLIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the chocolate layer: Place the chocolate chips and cream in a small bowl. Place over a pan of barely simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Spoon the mixture into the bottom of 6 espresso cups. Refrigerate until set, about 20 minutes.
- For the jelly layer: Pour 1/2 cup water in a medium bowl. Sprinkle the gelatin on top and set aside for 5 minutes until softened. In a small saucepan, combine another 1/2 cup water, sugar, and espresso powder. Bring to a boil, whisking frequently, until the sugar has dissolved. Pour the espresso mixture over the gelatin and whisk until the gelatin has dissolved. Whisk in the coffee liqueur. Set aside to cool, about 15 minutes. Ladle the gelatin mixture over the chocolate layer. Refrigerate until set, about 1 1/2 hours.
- For the whipped cream: In a medium bowl, using an electric hand mixer, beat the cream on medium speed until thick. Add the vanilla and beat until the cream holds stiff peaks.
- Let the jellies stand at room temperature for 15 minutes. Dollop with whipped cream and serve.
CHOCOLATE ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
Steps:
- Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
FROTHY CHOCOLATE ESPRESSO SHAKE
Steps:
- In a small saucepan, bring the water to a boil over medium-low heat. Add the hot chocolate mix and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and stir in the milk.
- Place the frozen yogurt and vanilla in a blender. Pour the chocolate mixture into the blender and blend until smooth and frothy.
- Pour the shake into 4 (8-ounce) frosted glasses and serve immediately.
EXTREMELY POTENT CHOCOLATE ESPRESSO DRINK
Provided by Robert Irvine : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
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 ESPRESSO MERINGUE COOKIES
Crunchy, chocolaty, and totally guilt-free drop cookies that look decadent but are super easy to make! Stevia sugar substitute makes these cookies nearly sugar free, and egg whites make them low fat as well. Put them in the refrigerator or freezer to make them last up to several weeks.
Provided by sheerblonde05
Categories Desserts Cookies Meringue Cookies
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
- Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
- Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.
Nutrition Facts : Calories 22.3 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 12.2 mg, Sugar 1.4 g
EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 19
Steps:
- Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
- Fill a 12-cup muffin tin with water.
- Place a popsicle stick into each muffin cup.
- Freeze until solid.
- In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
- Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
- Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
- Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
- Fold in the remaining cup of whipped cream with a spatula. Set aside.
- Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
- In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
- Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
- Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
- Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
- Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
- Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
- Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams
CHOCOLATE ESPRESSO DOUGH
Use this dough for a variety of recipes like our Chocolate Wafers or layered Neapolitan Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 19 ounces
Number Of Ingredients 6
Steps:
- In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside.
- In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes. Working in additions, gradually beat in flour mixture, scraping down sides of bowl twice. Wrap in plastic; store, refrigerated, until ready to use.
CHOCOLATE-ESPRESSO WAFERS
Thin as they may be, these cookies pack an intense coffee flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Sift flour, cocoa powder, espresso, and salt into a bowl; set aside. Put butter, sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Reduce speed to low. Gradually mix in flour mixture.
- Divide dough in half. Place each half on a piece of parchment paper, and shape dough into rough logs. Fold parchment over dough; using a ruler, roll and press into a tight log. Wrap in parchment. Chill in freezer until hard, about 30 minutes (up to 2 weeks).
- Preheat oven to 350. Unwrap logs; cut into 1/8-inch-thick rounds, and space 1 1/2 inches apart on parchment-lined baking sheets. Bake until firm, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely.
ESPRESSO CHOCOLATE CHUNK COOKIES
These cookies are like your mom's recipe with a few extra surprises! Serve with a cold glass of milk or dunked into your favorite coffee drink.
Provided by Lauren Magenta
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda, and kosher salt together in a medium bowl.
- Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
- Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
- Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 28.4 g, Cholesterol 23 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.3 g, Sodium 241.5 mg, Sugar 13.2 g
CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY
Here's what you need: butter, chocolate, espresso powder, water, egg yolk, icing sugar, egg white, caster sugar, butter, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 466 calories, Carbohydrate 38 grams, Fat 29 grams, Fiber 1 gram, Protein 11 grams, Sugar 35 grams
HOMEMADE ESPRESSO SUGAR CUBES
Making your own sugar cubes is economical and fun, plus they make great homemade gifts! Wrap them in a cellophane bag tied with a pretty ribbon and you'll delight every coffee and tea drinker you know.
Provided by Jennifer Ranger
Categories Everyday Cooking More Meal Ideas DIY
Time P1DT15m
Yield 30
Number Of Ingredients 4
Steps:
- Stir sugar, espresso, water, and espresso powder together in a bowl with a fork until all the liquid is incorporated and the mixture has the consistency of wet sand. Pour mixture onto a baking sheet.
- Press sugar mixture by hand into a firmly-packed rectangle. Straighten the sides of the rectangle with a dough cutter or metal spatula. Cut mixture into small cubes and spread cubes slightly apart on the baking sheet. Dry cubes at room temperature until set, about 24 hours.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 13.4 g, Sodium 0.2 mg, Sugar 13.3 g
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