LEMON-ESPRESSO BITES
For a twist on the tradition of serving Italian coffee with a strip of lemon peel, sandwich rich chocolate-espresso ganache between lemon cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes about 16
Number Of Ingredients 10
Steps:
- Process almonds and 1 tablespoon granulated sugar in a food processor until finely ground. Transfer to a medium bowl; stir in confectioners' sugar. Put egg whites and salt into bowl of mixer fitted with whisk attachment; beat on medium until soft peaks form. Add remaining granulated sugar; beat until stiff peaks form. Mix in vanilla and lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
- Preheat oven to 300 degrees. Put batter in a pastry bag fitted with a 1 1/2- inch round tip (Ateco tip #803 or #804); pipe 2-inch rounds onto a nonstick baking sheet. Bake until golden and set, about 15 minutes. Let cool on a wire rack.
- Bring cream to a boil in a pan. Pour over chocolate and espresso in a heatproof bowl; whisk. Transfer to freezer and stir occasionally until thickened, about 6 minutes.
- Spread 2 teaspoons filling onto bottom of half of the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar.
HOT CHOCOLATE WITH HOMEMADE ESPRESSO MARSHMALLOWS
Come in from the cold and sip on Chuck Hughes' creamy and warm hot chocolate with an added espresso pick-me-up. For an indulgent treat, one must try Chuck Hughes' light, fluffy and delicious homemade espresso marshmallows.
Provided by Chuck Hughes
Categories beverage
Time 1h35m
Yield 4 servings hot chocolate and about 20 marshmallows
Number Of Ingredients 12
Steps:
- For the marshmallows: Line a 13 by 9 by 2-inch baking pan (33 by 23 by 5 centimeters) with plastic wrap and lightly brush with the oil.
- If using gelatin sheets, soak them in 2/3 cup (80ml) cold water in a shallow pan for 10 minutes. If using powdered gelatin, let bloom powdered gelatin in the 2/3 cup cold water. Then add the bloomed gelatin to the warmed up espresso and sugar mixture.
- Warm up the espresso with the granulated sugar and vanilla in a saucepan over medium heat. Add the gelatin sheets and the soaking water and heat until the gelatin and sugar dissolve, about 2 minutes, stirring often.
- Using a hand mixer, beat the gelatin mixture until it resembles a soft meringue, about 5 minutes. Pour into the lined pan and let stand at room temperature for about 1 hour.
- Combine the confectioners' sugar and cornstarch, and sprinkle some onto a large cutting board. Invert the marshmallow onto the board. Peel off the plastic wrap and dust the top of the marshmallow with the cornstarch mixture. Cut the marshmallow into squares using a sharp knife. Dip the cut sides of the marshmallows in the cornstarch mixture and shake off the excess. (Serve immediately or store the marshmallows in an airtight container at room temperature for up to 2 weeks.)
- For the hot chocolate: Heat the milk, cream, espresso and confectioners' sugar in a saucepan over medium-high heat, whisking to dissolve the sugar. Add the chocolate and whisk until smooth. Pour into mugs and garnish with marshmallows.
HOT CHOCOLATE WITH ESPRESSO, LEMON, AND ANISE
Categories Coffee Milk/Cream Hot Drink Alcoholic Chocolate Dessert Lemon Pernod Winter Bon Appétit Drink Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings.
Number Of Ingredients 7
Steps:
- Combine all ingredients except liqueur in heavy large saucepan. Whisk over medium-high heat until chocolate melts and mixture is smooth and comes to boil. Remove from heat; mix in liqueur. Divide among cups and serve.
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.
LEMON ANISE BISCOTTI
"With the growing popularity of gourmet coffees, cappuccino and espresso," Carrie Sherrill notes in Forestville, Wisconsin, "I'm finding lots of people enjoy these classic Italian dipping cookies."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Beat in lemon zest and aniseed. , Divide dough in half. On a lightly floured surface, shape each portion into a 12x2-in. rectangle. Transfer to a baking sheet lined with parchment. Flatten to 1/2-in. thickness. , Bake at 350° for 30-35 minutes or until golden and tops begin to crack. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into scant 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
ESPRESSO ANISE
Make and share this Espresso Anise recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Serve espresso in a small espresso cup and add extract.
Nutrition Facts : Calories 2.1, Fat 0.1, Sodium 4, Carbohydrate 0.1, Sugar 0.1
HOT CHOCOLATE ESPRESSO
Make and share this Hot Chocolate Espresso recipe from Food.com.
Provided by Juenessa
Categories Beverages
Time 6m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In 2 large cups or glass mugs, mix the coffee (or espresso) and sugar.
- In a small saucepan over low heat, warm the cream.
- Add the cocoa and mix well.
- Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate.
- Serve with a cinnamon stick.
Nutrition Facts : Calories 428.6, Fat 40.4, SaturatedFat 25.3, Cholesterol 135.1, Sodium 51.9, Carbohydrate 15.5, Fiber 1.2, Sugar 9.8, Protein 4.1
CHOCOLATE ESPRESSO LAVA CAKE
When a chocolate craving hits, I whip up this cake my aunt inspired. It's gooey and saucy but not crazy sweet. It's also potluck-perfect. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.
Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 317mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
HOT CHOCOLATE ESPRESSO SAUCE
Enjoy this smooth coffee- and booze-laced chocolate sauce with your favourite cake, such as our burnt honey and almond cakes
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Warm the cream in a small pan over a low heat for a few minutes.
- Remove from the heat and stir in the remaining ingredients until you have a smooth sauce. Will keep chilled for up to two days.
Nutrition Facts : Calories 533 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.04 milligram of sodium
HOT CHOCOLATE ESPRESSO
Make and share this Hot Chocolate Espresso recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 33m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring the cream and milk to a simmer in a small saucepan over med-high heat.
- Remove from heat and quickly add the chocolate, stirring until melted and very smooth.
- Return to med-low heat and warm until a bubble or two forms on the surface, about 3 minutes.
- Pour the hot chocolate into 4 demitasse cups; serve immediately.
Nutrition Facts : Calories 120.9, Fat 12, SaturatedFat 7.4, Cholesterol 43.8, Sodium 23.5, Carbohydrate 2.2, Sugar 1.6, Protein 1.6
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