Frozen Mochachino Bars Recipes

DIY FROZEN MOCHACCINO

Steps:

• Pour the coffee in an ice cube tray or popsicle tray, and freeze until firm, at least 6 hours or overnight. Add the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Blend until smooth, placing some plain ice cubes if you want it thicker or a little water or milk if you want it thinner. Divide among 4 glasses, dust a little cocoa powder on top, and serve right away. Note: You can always keep the coffee frozen until you want a cup of frozen mochaccino, take a cup of amount of coffee cubes out, then blend with other ingredients together.

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

MOCHACHINO DESSERT BARS WITH WHITE MOCHA DRIZZLE

Steps:

• Heat oven to 350°F. Line 9-inch square baking pan with foil. Spray bottom and sides of foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, oil, 2 tablespoons of the coffee, egg, 1/2 cup of the macadamia nuts and coconut until soft dough forms. Spread dough in bottom of pan. Bake 20 to 25 minutes or just until set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave whipping cream, white chocolate and remaining 1 tablespoon coffee uncovered on High about 1 1/2 minutes, stirring every 30 seconds until chocolate is melted and mixture is smooth.
• To serve, remove bars from pan by lifting foil; cut into 5 rows by 4 rows. Place each bar on an individual dessert plate. Spoon warm drizzle over the top of each bar. Sprinkle with remaining macadamia nuts. Serve immediately. Store bars tightly covered at room temperature. Store drizzle covered in refrigerator.

FROZEN CAFé-MOCHACCINO TART

Steps:

• Crust: In a food processor, pulse flour, sugar, salt, and cocoa to combine. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Stir together yolk and cream; drizzle over flour mixture, pulsing several times to combine. Transfer mixture to a 9-inch fluted tart pan with a removable bottom, pressing evenly into bottom and up sides. Refrigerate until firm, about 20 minutes.
• Preheat oven to 350°F. Prick bottom of crust at 1-inch intervals with the tines of a fork. Bake until set and dry, about 15 minutes. Let cool completely on a wire rack.
• Meanwhile, temper both ice creams in refrigerator until softened but not melting, about 20 minutes. Stir together ice creams until no streaks remain; transfer to cooled crust, spreading all the way to edges and smoothing top with an offset spatula. Freeze until firm, about 1 hour (or wrap in plastic at this point and freeze up to 1 week).
• Caramel Meringue: In a small saucepan, combine 6 tablespoons sugar, salt, and 1 tablespoon water. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover; continue boiling, undisturbed, until mixture turns medium amber, about 3 minutes more. Remove from heat. Carefully add cream (it will bubble and splatter); stir until smooth. Transfer to a heatproof bowl.
• Combine egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof mixer bowl set over (but not in) a pot of simmering water. Whisk constantly just until mixture is warm to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers). Remove from heat; beat on high speed until stiff peaks form and mixture is no longer warm to the touch, 7 to 9 minutes.
• Reduce speed to low and beat in a scant 1/4 cup caramel just to combine (do not overmix; caramel will still be warm). Spoon meringue over ice cream and freeze until firm, at least 4 hours (tart can be wrapped in plastic at this point and frozen up to 3 days). Cover and refrigerate remaining caramel until ready to serve.
• Remove tart from pan; transfer to a cake plate. Drizzle top with remaining caramel (or serve alongside); sprinkle with cocoa nibs or decorate with chocolate espresso beans. Cut into wedges, dipping knife blade in hot water and wiping clean between each cut to ensure clean slices.

FROZEN BANANA MOCHACCINO

Steps:

• Place all ingredients except for whipped cream in a blender and puree until smooth.
• Garnish with whipped cream and cocoa powder, if desired.

FROZEN MOCHACCINO CUPS

Steps:

• Sprinkle crushed wafers evenly onto bottoms of 12 paper-lined medium muffin cups; set aside.
• Stir in coffee and milk together. Add dry pudding mix and cinnamon. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in 2-1/2 cups of the whipped topping.
• Spoon into prepared muffin cups. Freeze 6 hours or until firm. Top with remaining whipped topping just before serving. Drizzle with melted chocolate.

MOCHA BARS

Steps:

• In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.

FROZEN MOCHACHINO BARS

Steps:

• Prepare Chocolate Cookie Crust: In food processer with knife blade attached, pulse cookies and cinnamon until very finely ground.
• With food processor running, drizzle in butter until blended.
• With hand, pat 1 cup cookie-crumb mixture evenly onto bottom of 9-by-9 metal pan or glass baking dish.
• Place pan in freezer 15 minutes to firm crust.
• Prepare Ice Cream Filling: Spoon coffee ice cream over cookie crust.
• Place plastic wrap on ice cream; press down to spread evenly and to elimnate any air pockets.
• Remove plastic wrap.
• Sprinkle remaining crumb mixture over ice cream.
• Return pan to freezer for 15 minutes.
• Spoon vanilla ice cream over crumb layer.
• Place plastic wrap on ice cream and spread evenly; remove plastic wrap.
• Cover pan and freeze at least 6 hours or until firm.
• If not serving bars same day, wrap and freeze up to 2 weeks.
• To serve, uncover and let stand at room temperature 10 minutes to soften slightly for easier slicing.