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.
COFFEE JELLY
A refreshing Japanese summertime treat! My favorite way to serve it is with frozen whipped cream and chocolate sauce, although it's also delicious with ice cream, regular whipped cream, or flavored coffee cream! It can be served solid in glasses, or cubed in bowls.
Provided by Sarah
Categories World Cuisine Recipes Asian Japanese
Time 6h10m
Yield 4
Number Of Ingredients 4
Steps:
- Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 9.4 g, Protein 1.6 g, Sodium 6 mg, Sugar 9.4 g
FROZEN ICED COFFEE WITH COFFEE JELLY
This sweet and refreshing drink features layers of chocolatey coffee slushie, vanilla whipped cream, and coffee jelly (think coffee jell-o).
Categories Summer Drink Drinks Coffee Iced Coffee Frozen Dessert Milk/Cream Dessert Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 drinks
Number Of Ingredients 16
Steps:
- Make the coffee jelly:
- Dissolve gelatin in 3 Tbsp. cool water in a small bowl. Let stand until bloomed, about 2 minutes.
- Meanwhile, combine hot coffee and sugar in a loaf pan or large resealable container. Gently stir gelatin mixture into coffee until combined (do not stir too vigorously or air bubbles will appear). Chill until firm, about 2 hours.
- Make the whipped cream:
- Using an electric mixer on medium-high speed or a whisk, whip cream in a large bowl until soft peaks form. Add sugar and vanilla and whip to medium peaks.
- Make the frozen iced coffee:
- Blend coffee, syrup, cream, sugar, vanilla, and 3 cups ice in a blender until smooth.
- Assemble the drink:
- Cut coffee jelly into 3/4" cubes. Fill 4 tall glasses with 1/2 cup cubed coffee jelly each. Spoon 3 Tbsp. whipped cream over each and spread to create a solid layer of cream. Divide frozen iced coffee (about 1 cup each) among glasses on top of cream layer. Top with more whipped cream and serve immediately with bubble tea straws.
WAKE UP COFFEE JELLY
I have been making this coffee jelly for years and have not seen recipes for it. If you like coffee, you will probably like this.
Provided by jimmyz
Time 12h50m
Yield 160
Number Of Ingredients 4
Steps:
- Inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Mix water and instant coffee in a pot; bring to a boil. Add pectin and bring back to a boil. Add sugar and bring back to a boil.
- Boil the mixture for 8 to 10 minutes, stirring constantly. Pour jelly into hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.4 g, Sodium 0.1 mg, Sugar 4.4 g
INCREDIBLE AND EASY CHOCOLATE-COFFEE FROSTING
I took this recipe from the Ghiradelli cocoa mix box and altered it a bit. I tend to find frosting recipes sickeningly sweet. This one is delicious and just the right sweetness, with a great mocha flavor. This recipe makes enough to cover the tops and sides of 2 9-inch rounds. Try it with the "Better than Box Cake" yellow cake recipe.
Provided by Luckynum49
Categories Dessert
Time 10m
Yield 1 frosted 2 layer cake
Number Of Ingredients 7
Steps:
- Place butter, milk, and cocoa powder in a saucepan over low heat.
- Stir mixture until all the butter has just melted.
- Remove from heat and add the vanilla and salt.
- Sift in the confectioner's sugar and ground coffee.
- Mix until smooth.
- Cool to room temperature and frost away!
Nutrition Facts : Calories 1804, Fat 72.4, SaturatedFat 45.3, Cholesterol 169.3, Sodium 745.2, Carbohydrate 312.9, Fiber 21.4, Sugar 269.1, Protein 16.1
COFFEE JELLY ROLL SUPREME
If you love coffee, bananas, chocolate and jelly rolls, this is the dessert for you. Made for RSC #12
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 9-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to 350° degrees. Line the bottom of a jelly roll pan or a cookie sheet with parchment paper or wax paper, then grease with a little margarine.
- In a bowl sift together flour, baking powder and salt. Put aside until needed.
- In a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
- In a large bowl beat the egg whites and cream of tarter until stiff peaks form. Then gently fold into the egg whites, both the yolk and flour mixtures, one at a time, just until they are combined. Do not over mix the batter.
- Pour the batter into the prepared jelly pan or cookie sheet and bake for 20 minutes. Cool for 5 minutes in pan, then making sure to leave the paper on, unmold and roll the cake starting with the short side. Place the rolled cake in the refrigerator for 5 - 10 minutes to chill.
- Once the cake is chilled you can prepare the cream filling. In a large bowl add mascarpone cheese, powdered sugar and espresso coffee. Beat on low until soft peaks form. Now add the whipped cream and blend well. Place into refrigerator until needed.
- Assemble the cake: Take cake out of refrigerator, start unrolling the cake and gently remove the paper.
- Slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
- Now spread all the coffee cream filling over the entire cake except for the edges.
- Then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
- Carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. Sprinkle with powdered sugar and enjoy.
Nutrition Facts : Calories 212.2, Fat 5.2, SaturatedFat 2.9, Cholesterol 54.8, Sodium 289.1, Carbohydrate 38.2, Fiber 1.5, Sugar 20.6, Protein 4.4
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