Dark Chocolate Caramel Macchiato Pie Recipes

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DARK CHOCOLATE-CARAMEL MACCHIATO PIE



Dark Chocolate-Caramel Macchiato Pie image

One of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. -Amy Mills, Sebring, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 undipped biscotti (about 6 ounces)
1/4 cup butter, melted
FILLING AND TOPPING:
1 package (8 ounces) softened cream cheese, divided
4 ounces dark chocolate candy bar, melted
1/4 cup strong brewed coffee, cooled
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 ounces milk chocolate, melted
1/4 cup caramel sundae syrup
Shaved chocolate
Additional caramel syrup, optional

Steps:

  • Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes., Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes., Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.

Nutrition Facts : Calories 413 calories, Fat 27g fat (18g saturated fat), Cholesterol 55mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

ICED CARAMEL MACCHIATO



Iced Caramel Macchiato image

A perfect balance of coffee, vanilla, milk, and caramel makes a sweet and creamy summer drink. This popular drink can be made easily at home with an iced coffee concentrate like Gevalia® Cold Brew Concentrate - House Blend.

Provided by House of Aqua

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 tablespoon vanilla-flavored syrup
⅓ cup ice cubes
¾ cup milk
4 ounces Gevalia® Cold Brew Concentrate - House Blend
1 tablespoon caramel sauce

Steps:

  • Pour vanilla syrup into the bottom of a glass. Add ice cubes and pour in milk.
  • Slowly pour in cold brew concentrate. Drizzle with caramel sauce.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 37.5 g, Cholesterol 14.8 mg, Fat 3.6 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.3 g, Sodium 178.3 mg, Sugar 18 g

CARAMEL MACCHIATO CHEESECAKE



Caramel Macchiato Cheesecake image

I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheesecake that has become my favorite cheesecake.

Provided by Dawn Logterman

Categories     Desserts     Cakes     Cheesecake Recipes

Time 10h3m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
½ cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
¼ cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
  • Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
  • Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
  • To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 37.1 g, Cholesterol 140.6 mg, Fat 35 g, Fiber 0.5 g, Protein 7.7 g, SaturatedFat 20.9 g, Sodium 363.4 mg, Sugar 23.8 g

DARK CHOCOLATE-CARAMEL TART



Dark Chocolate-Caramel Tart image

Bittersweet dark chocolate and sweet salted caramel are truly a match made in dessert heaven. Try serving this chocolatey tart with a dollop of freshly whipped cream or tangy crème fraiche.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 cup all-purpose flour
1/3 cup unsweetened dutch-process cocoa powder
1/3 cup sugar
1/2 teaspoon fine sea salt
5 tablespoons plus 1 teaspoon cold unsalted butter, diced
1 large egg yolk
4 to 6 teaspoons cold water
1 cup sugar
6 tablespoons water
1 cup heavy cream
1 teaspoon pure vanilla extract
3/4 teaspoon fine sea salt
6 ounces semisweet or bittersweet chocolate, chopped
1 stick unsalted butter, diced
5 large egg yolks plus 1 whole egg
Flaky sea salt

Steps:

  • Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
  • Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
  • Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
  • Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
  • Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
  • Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
  • Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.

CHOCOLATE MACCHIATO



Chocolate Macchiato image

Provided by Giada De Laurentiis

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 8

4 shots espresso (or 1 1/3 cups regular coffee)
1 cup heavy cream
1 cup chocolate liqueur
Whipped cream, recipe follows
Cocoa powder, for sprinkling
1/2 pint heavy cream, chilled
1/2 teaspoon vanilla extract
1 tablespoons powdered sugar

Steps:

  • Pour each shot of espresso into a mug. To each mug, add 1/4 cup of the heavy cream and 1/4 cup of the chocolate liqueur. Top each mug with a dollop of whipped cream and a sprinkling of cocoa powder.;
  • Using an electric mixer, whip the cream in a large bowl until soft peaks form. Add the vanilla and the sugar and continue to beat until it reaches the consistency of whipped cream.

DARK CHOCOLATE-WALNUT CARAMEL PIE



Dark Chocolate-Walnut Caramel Pie image

My aunt made this for Thanksgiving, from Good Housekeeping magazine. Yum yum, and oh so rich. Cook time is chill time.

Provided by Candace Michelle

Categories     Pie

Time 3h25m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 8

1 pie shell (9 inch)
1 cup sugar
1/4 cup water
1 1/4 cups heavy cream
8 ounces semisweet chocolate, cut up
2 tablespoons butter
2 teaspoons vanilla extract
1 3/4 cups walnuts, toasted and coarsely chopped

Steps:

  • In a heavy 3 qt saucepan, heat sugar and water on medium until sugar dissolves and turns amber colored, about 15 minutes.
  • Meanwhile, in microwave safe 1 cup measuring cup, heat 3/4 cream on high for 45 seconds. Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later.
  • Remove saucepan from heat. Stir in warm cream until a smooth caramel forms, it will stiffen when cream is added. Stir in chocolate and butter until completely melted. Stir in vanilla and 1 1/2 cups walnuts. Reserve remaining walnuts to sprinkle on top of pie later.
  • Pour warm chocolate filling into pie shell. Cool on wire rack for 1 hour, then cover and refrigerate for 3 hours or until set.
  • When ready to serve, in a medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream over top of pie. Sprinkle with reserved walnuts.

Nutrition Facts : Calories 451.1, Fat 37.1, SaturatedFat 15.3, Cholesterol 39, Sodium 106, Carbohydrate 32.3, Fiber 4.8, Sugar 17.4, Protein 6.5

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