Irish Coffee And Chocolate Sorbet Recipes

CHOCOLATE SORBET

Steps:

• In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
• Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

IRISH COFFEE AND CHOCOLATE SORBET

Steps:

• Heat water and coffee until almost boiling. Stir in sugar and whisk until it is dissolved.
• Put cocoa and chocolate in a bowl and mix together. Pour water-coffee-sugar mixture over the cocoa-chocolate mixture and whisk all ingredients together over low heat until well blended. Pass mixture through fine-mesh sieve and stir in Irish whisky. Chill three hours in refrigerator on cold setting.
• Put mixture in an ice cream maker and process according to manufacturer's directions. Serve in tall tulip glasses and top off with whipped cream to create the appearance of Irish coffee.

IRISH COFFEE CHOCOLATE MOUSSE

Steps:

• To make the mousse, place the chocolate, 1/3 cup cream and 1/4 tsp espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whiskey and set aside. (You can use a double boiler instead of the bowl and skillet.).
• In a heatproof medium bowl, whisk the eggs with 1 TB water and 2 TB sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent from scrambling) over hot (not simmering) water until they register 160 degrees on a thermometer. Remove the bowl from the skillet and beat at high speed with an electric mixer until the eggs have a texture like softly whipped cream, 3--4 minutes.
• Fold one-quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among 6--8 ramekins. Chill at least 1 hour, or unitl set, before serving.
• In a chilled mixing bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 tsp sugar and the remaining 1 1/4 tsp espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving.

CHOCOLATE IRISH COFFEE

Steps:

• Place dark chocolate in Irish coffee mug and microwave until melted, about 1 to 1 1/2 minutes. Add hot brewed coffee and stir well, until chocolate and coffee are well blended. Add whiskey.
• Top with a dollop of whipped cream, then drizzle creme de menthe on top of the whipped cream mound. If desired, garnish with chocolate shavings or cocoa powder.
• Serve hot.

IRISH COFFEE COOKIES

Steps:

• Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
• Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
• Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

CHEWY IRISH-COFFEE BLONDIES

Steps:

• Make the blondies: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment so that it overhangs on all sides. Butter parchment. Whisk together flour, baking powder, and baking soda.
• Melt butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt. Stir to combine. Stir in eggs and vanilla extract. Stir in flour mixture until just combined. Pour batter into pan, and sprinkle with almonds. Bake 27 to 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely.
• Make the glaze: Whisk together butter and whiskey. Gradually whisk in confectioners' sugar until glaze is thick but pourable (you may not need all the sugar). Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern. Let glaze dry 1 hour. Cut blondies into 2-inch squares.