Espresso Nudge Recipes

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COFFEE NUDGE



Coffee Nudge image

So good on a blustery day! Warms you from the inside out.

Provided by MADAMMOCHA

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 11m

Yield 8

Number Of Ingredients 6

8 cups hot brewed coffee
8 fluid ounces coffee flavored liqueur
8 fluid ounces brandy
4 fluid ounces creme de cacao
2 cups whipped cream, garnish
2 tablespoons chocolate sprinkles

Steps:

  • In the bottom of 8 coffee mugs, pour 1 ounce each coffee liqueur and brandy. Pour in 1/2 ounce each creme de cacao. Fill each cup with hot coffee and garnish with a dollop of whipped cream and chocolate sprinkles.

Nutrition Facts : Calories 308.4 calories, Carbohydrate 23.3 g, Cholesterol 11.4 mg, Fat 4.2 g, Fiber 0 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 28.9 mg, Sugar 19.6 g

ESPRESSO FUDGIES



Espresso Fudgies image

Need a little something special to serve at the end of a fine dinner? A little espresso and a little fudge bake themselves into sweet little packages.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 15

1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3/4 cup Gold Medal™ all-purpose flour
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
Chocolate-covered espresso beans, if desired
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 teaspoons instant espresso coffee (dry)
2 tablespoons butter or margarine, softened
1 egg
2 cups powdered sugar
2 tablespoons butter or margarine, softened
2 tablespoons cold espresso coffee or very strong coffee

Steps:

  • Heat oven to 350°F. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup powdered sugar, 2 tablespoons cocoa and the vanilla. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
  • In medium bowl, mix all Espresso Fudge Filling ingredients. Spoon about 2 teaspoons filling into each cup.
  • Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
  • Meanwhile, in medium bowl, mix all Espresso Frosting ingredients until smooth and spreadable. Spread cooled fudgies with frosting. Top with espresso beans.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 40 mg

ESPRESSO TOFFEE FUDGE



Espresso Toffee Fudge image

Provided by Sandra Lee

Categories     dessert

Time 3h20m

Yield 24 pieces

Number Of Ingredients 8

Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
3/4 cup toffee bits

Steps:

  • Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
  • Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

ESPRESSO DARK BROWNIE CUPCAKES, PEANUT BUTTER FUDGE FROSTING



Espresso Dark Brownie Cupcakes, Peanut Butter Fudge Frosting image

Provided by Food Network

Categories     dessert

Time 34m

Yield 24 cupcakes

Number Of Ingredients 15

1 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder, sifted
2 tablespoons finely ground espresso
1/4 teaspoon salt
1 3/4 cups packed brown sugar
1/2 cup granulated sugar
4 large eggs
Peanut Butter Fudge frosting, recipe follows
3/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
Pinch salt
2 cups confectioners' sugar
3/4 cup unsweetened Dutch-process cocoa powder

Steps:

  • Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners.
  • Combine the butter and chocolate in a small microwave-safe bowl. Microwave on high, uncovered, stirring every 30 seconds, until the butter and chocolate are melted and smooth. Set aside to cool. Mix the flour, cocoa powder, espresso, and salt in another bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars and reserved chocolate mixture until well combined. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the flour mixture until blended. Fill the cupcake liners 2/3 full. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
  • To assemble: Frost the cooled cupcakes with Peanut Butter Fudge Frosting.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Add the cocoa powder and beat until extremely smooth and creamy.

CHOCOLATE ESPRESSO FUDGE



Chocolate Espresso Fudge image

The taste of espresso coffee combined with creamy rich chocolate and crunchy toasted pecans-are you hungry yet?

Provided by Sharon123

Categories     Candy

Time 20m

Yield 64 pieces

Number Of Ingredients 7

16 ounces semisweet chocolate, chopped
3 cups miniature marshmallows
3 tablespoons instant espresso coffee powder
2 cups sugar
1 (12 ounce) can evaporated milk
1/2 cup unsalted butter, cut up
2 cups toasted pecan halves, coarsely chopped

Steps:

  • Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
  • Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
  • Note:.
  • To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!

ESPRESSO-CHOCOLATE FUDGE



Espresso-Chocolate Fudge image

Categories     Candy     Coffee     Chocolate     Dessert     Winter     Edible Gift     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 30 pieces

Number Of Ingredients 12

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
1/2 cup water
2 tablespoons instant espresso powder
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
2 ounces good-quality white chocolate (such as Lindt or Baker's)
30 espresso beans

Steps:

  • Line 8-inch square glass baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl. Mix water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
  • Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes. Transfer the fudge mixture to prepared baking dish. Smooth top of fudge in pan with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
  • Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes. (Fudge can be prepared week ahead. Store in airtight container in refrigerator. Bring fudge to room temperature before serving.)

ESPRESSO NUDGE



Espresso Nudge image

From the Cappuccino Espresso the Book of Beverages by Christie and Thomas Katona, this sounds nummy.

Provided by lazyme

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 ounce brandy
1 ounce Creme de Cacao
2 ounces espresso
4 ounces water, hot
sweetened whipped cream

Steps:

  • In a 10- to 12-ounce mug, combine brandy and crème de cacao.
  • Add espresso and hot water and top with sweetened whipped cream.
  • Serve immediately.

Nutrition Facts : Calories 172.1, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 9.1, Sugar 9.1, Protein 0.1

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