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 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.
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 COOKIES
Categories Cookies Coffee Chocolate Nut Dessert Bake Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix flour, baking powder and salt in small bowl. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted. Remove from heat. Using electric mixer, beat eggs, sugar, espresso powder and vanilla in medium bowl until well blended. Stir egg mixture into warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and chopped walnuts.
- Immediately drop dough by heaping tablespoonfuls onto nonstick baking sheets, spacing 1 1/2 inches apart. Bake until tops crack but cookies are still soft inside, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)
DOUBLE CHOCOLATE ESPRESSO COOKIES
Give your day a sweet kick-start with these chocolate espresso cookies. Betty Crocker™ double chocolate chunk cookie mix will delight chocolate lovers as brewed espresso is added to the dough before shaping it into balls and placing them on a baking sheet. Try your hand at our made-from-scratch chocolate espresso buttercream frosting to top off this intense and tender chocolate espresso cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 11 g, TransFat 0 g
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
CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES
Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 48
Number Of Ingredients 8
Steps:
- Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
- Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
- Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
CHEWY CHOCOLATE ESPRESSO COOKIES
This intense chocolate cookie has a crackly exterior with a deeply fudgey and chewy interior.. Recipe is from pastry chef Kate Jansen, who serves them at her restaurant, Willow, in Arlington, VA and was printed in the Washington Post. Dough needs 1 hour refrigeration. To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.
Provided by blucoat
Categories Drop Cookies
Time 30m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Combine the flour, baking soda and salt in a small bowl and set aside.
- Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside.
- In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
- Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. (If you have a convection oven, use that setting.).
- Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 152, Fat 9.6, SaturatedFat 4.7, Cholesterol 27.2, Sodium 46.3, Carbohydrate 17, Fiber 1.4, Sugar 12, Protein 2.3
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
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