Maple Mocha Recipes

MAPLE MOCHA POPS

Steps:

• In a large bowl, whisk whipping cream, half-and-half, maple syrup, chocolate syrup and coffee granules until coffee is dissolved. , Fill molds or cups with 1/4 cup cream mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

MAPLE MOCHA

Steps:

• Stir 1/4 cup of coffee into cocoa powder to dissolve.
• Pour into a saucepan and add remaining ingredients.
• Heat without boiling.
• Whirl in blender 30 seconds and serve immediately.

MAPLE-MOCHA BROWNIE TORTE

Steps:

• Preheat oven to 350°. Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour into two greased 9-in. round baking pans. , Bake 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in the brown sugar, maple flavoring and vanilla. , Spread 1-1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator.

MOCHA GRANOLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix oats, coconut oil, hazelnuts, cocoa nibs, maple syrup, ground coffee beans, brown sugar, cocoa powder, instant coffee granules, coffee-flavored extract, kosher salt, cinnamon, black pepper, and vanilla extract together in a bowl; spread onto the prepared baking sheet, smoothing with a spatula.
• Bake in the preheated oven for 10 minutes; stir and continue cooking until lightly browned and beginning to crisp, about 10 minutes more. Cool granola completely.
• Mix chocolate chips into cooled granola and store in an air-tight container.