FROZEN MOCHA MARBLED LOAF
This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. -Cheryl Martinetto, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.
Nutrition Facts : Calories 490 calories, Fat 32g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
MOCHA MARBLE MOUSSE
Categories Coffee Chocolate Dairy Dessert Valentine's Day Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine milk and coffee powder in heavy medium saucepan. Stir over medium heat until coffee dissolves. Add marshmallows; stir until marshmallows melt and mixture is smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature until cool but not set, whisking occasionally, about 1 hour.
- Beat cream and vanilla in medium bowl until stiff peaks form. Fold 2 1/2 cup whipped cream into coffee mixture. Fold remaining cream into coffee mixture in 2 additions. Stir chocolate in top of double boiler over simmering water until melted. Turn off heat. Pour melted chocolate into large bowl, reserving 1 tablespoon in top of double boiler for Cool chocolate to lukewarm. Whisk 1 cup coffee mousse into chocolate in bowl. Gently fold 1 more cup coffee mousse into chocolate mixture. Pour remaining coffee mousse over. Using large spatula, gently swirl to create marbled effect.
- Spoon mousse into 6 goblets. Rewarm reserved 1 tablespoon chocolate in top of double boiler over simmering water if necessary. Drizzle chocolate over each dessert. Cover and chill overnight.
MARBLEIZED MOCHA TART
In this dessert, two fillings - a dark mocha ganache and a white chocolate ganache - are swirled together with a small knife for a dramatic effect.
Yield Makes 16 Servings
Number Of Ingredients 10
Steps:
- Blend flour, powdered sugar and salt in processor 5 seconds. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in yolk and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic and refrigerate until firm, at least 2 hours and up to 1 day.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 16-inch round (scant 1/8 inch thick). Transfer dough to 11-inch-diameter tart pan with removable bottom. Press dough into pan; trim excess. Freeze crust 15 minutes.
- Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Transfer to rack; cool crust completely.
- Stir chocolate, cream and espresso powder in heavy medium saucepan over low heat just until chocolate melts and mixture is smooth (mixture will be warm, not hot). Pour mocha ganache into prepared crust.
- Stir white chocolate and cream in heavy small saucepan over very low heat just until chocolate melts and mixture is smooth. Drizzle over mocha ganache. Using tip of small knife or toothpick, swirl fillings together to marbleize. Refrigerate tart until filling is cold and firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Push pan bottom up to free tart from pan. Cut tart into wedges and serve.
STARBUCKS MARBLE MOCHA MACCHIATO
Now that I have my own espresso machine/milk steamer I can make those $4 drinks at home!!! This is one of mt favorites! Note: the white chocolate syrup in this recipe is the kind of syrup used to flavor coffee, while the regular chocolate is the same thing one would use for topping ice cream.
Provided by Hadice
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Steam milk until it reaches 145 degrees F.
- Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso.
- Pour in steamed milk.
- Top with Hershey's syrup.
- Stir.
- Enjoy!
Nutrition Facts : Calories 221.9, Fat 10.6, SaturatedFat 6.3, Cholesterol 34.5, Sodium 188.1, Carbohydrate 23.1, Fiber 0.5, Sugar 6.2, Protein 8.9
MAGNIFICENT MOCHA MACADAMIA NUT BROWNIES
These brownies have a whisper of Hawaii with its signature creamy macadamia nuts and the gentle bite of pineapple to counteract the heaviness of the cream cheese. These brownies are sure to be the hit.
Provided by Annacia
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Cream Cheese Filling:.
- In a medium size bowl, beat the cream cheese and butter together until light and fluffy. Add the sugar into this gradually and beat until the sugar is well incorporated.
- Beat in the egg then mix in the flour, pineapple and vanilla.
- Set mixture aside.
- Directions For Brownies:
- Preheat oven to 350°F
- Lightly butter an 8-inch square nonstick baking pan.
- In a heavy, small sauce pan, heat together the baking chocolate and butter over low heat until the mixture is smooth.
- Remove the pan from the heat and cool slightly.
- In a large bowl, beat together the eggs and sugar until they are slightly thickened. This should take 2 minutes.
- Mix in the flour, baking powder and salt then add the chocolate-butter mixture and the vanilla and almond extracts.
- Stir in chocolate chips and macadamia nuts. Pour about 1 1/4 cups of the chocolate batter in the prepared pan then use a rubber spatula to spread the cream cheese mixture over chocolate batter.
- Take a large spoon and gently place the remaining chocolate batter over top of cream cheese mixture.
- Using the pointed tip of a knife, gently make swirls by making large S shapes for a marbled design through the batter.
- Bake for 30 minutes or until tester toothpick inserted into center comes out with only a few moist crumbs attached. Remove the pan from the oven, place on a rack, and allow to cool.
- When cool to the touch, take a sharp knife and cut them into squares.
Nutrition Facts : Calories 246.1, Fat 14.8, SaturatedFat 8, Cholesterol 55, Sodium 80.3, Carbohydrate 28.5, Fiber 1.6, Sugar 22.9, Protein 3.1
MIXED MOCHA
Have your classic mocha and white chocolate too! This recipe mixes white and regular chocolate to create a creamy, chocolaty treat for the coffee-drinker who loves chocolate too much to choose.
Provided by Mackenzie
Categories Breakfast and Brunch Drinks
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate and chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 53.2 g, Cholesterol 26.7 mg, Fat 7.1 g, Fiber 0.7 g, Protein 10.8 g, SaturatedFat 4.4 g, Sodium 163.4 mg, Sugar 42.6 g
MAGNIFICENT MARBLED MOCHA
Number Of Ingredients 9
Steps:
- In a bowl, combine crumbs and butter. Press firmly onto bottom and 11?2 inches up sides of foil-lined 5x9-inch loaf pan. Beat cream cheese in large mixing bowl until light and fluffy. Add milk and vanilla; mix well. Fold in whipped cream. Spoon half into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture, then fold in chocolate syrup. Spoon half chocolate mixture over crust, then half reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl chocolate (pan will be full). Cover and freeze 5-6 hours or overnight. To serve, lift out of pan, remove foil, and cut into slices. Fun Fact: Crush cookies or crackers in a food processor, not too many at a time, for evenly fine crumbs. Rather have no cleanup? Put cookies or crackers in a zipper bag, seal air out, and roll with a rolling pin.
Nutrition Facts : Nutritional Facts Serves
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