Mocha Chip Biscotti Pampered Chef Recipes

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EASY MOCHA BISCOTTI



Easy Mocha Biscotti image

Simple yet delicious biscotti. Coffee and chocolate - what a wonderful combination. Tasty suggestions include adding 1/3 cup toasted almond slivers or 1/3 cup chocolate morsels.

Provided by D.A. Libby

Categories     Desserts     Cookies     Biscotti Recipes

Time 2h20m

Yield 12

Number Of Ingredients 7

¾ cup granulated sugar
½ cup lightly salted butter, softened
2 large eggs
2 cups all-purpose flour
3 tablespoons finely ground coffee
3 tablespoons cocoa powder
1 ½ teaspoons baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  • Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
  • Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
  • Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
  • Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
  • Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

Nutrition Facts : Calories 208 calories, Carbohydrate 29.5 g, Cholesterol 51.3 mg, Fat 8.9 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 128.5 mg, Sugar 12.6 g

MOCHA MADNESS BISCOTTI PIE



Mocha Madness Biscotti Pie image

Provided by Susannah Locketti

Categories     dessert

Time 4h55m

Yield 4 servings

Number Of Ingredients 17

1 cup all-purpose flour
1/4 cup unsweetened cocoa, plus more for dusting
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, plus more for dusting
1 tablespoon strong coffee grounds
2 tablespoons walnuts
2 tablespoons mini chocolate morsels
2 tablespoons butterscotch morsels
2 teaspoons instant coffee
1 tablespoon warm water
2 eggs
1/4 cup Kahlua, divided
1/4 cup fat-free chocolate sauce, plus more for drizzling
4 cups low-fat coffee ice cream
2 cups fat-free whipped topping

Steps:

  • Preheat oven to 375 degrees F.
  • Coat a 9-inch springform pan with cooking spray and set aside.
  • In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined.
  • In a medium bowl, whisk together the instant coffee and warm water. Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined. Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough. Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes. Remove from the oven and with a fork poke holes all over it. With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust. Repeat the same process with the chocolate sauce. Allow the crust to cool completely. Once cool, top with the ice cream and smooth out. Top with the whipped topping and smooth out. Place in the freezer and allow to freeze completely. Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce.

MOCHA CHIP BISCOTTI (PAMPERED CHEF)



Mocha Chip Biscotti (Pampered Chef) image

Posted as a request. My neighbor makes biscotti every year - tons of it and I always like to see her coming with our gift plate! From: Stoneware Sensations - Pampered Chef

Provided by KCShell

Categories     Breads

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
6 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon instant coffee granules, dissolved in
1 teaspoon warm water
1/2 cup semisweet chocolate morsel
1/3 cup semisweet chocolate morsel
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine flour, baking powder and cinnamon; set aside.
  • Beat butter and 3/4 cup sugar in a 2 quart bowl until creamy.
  • Beat in eggs, vanilla, and instant coffee which has been dissolved in water.
  • Add flour mixture and mix well.
  • Stir in 1/2 cup semi-sweet chocolate morsels.
  • Divide dough in half.
  • Form each half into a 7x2-inch log.
  • Lightly grease a 11x17-inch pan.
  • Place each log crosswise in pan about 4 inches apart.
  • Bake 30 minutes.
  • Remove pan to cooling rack.
  • Let logs cool in pan 15 minutes.
  • Carefully remove logs to cutting board.
  • With serrated knife, gently cut logs diagonally into 1/2 inch thick slices.
  • Arrange slices upright in pan, about 1 inch apart.
  • Bake 20- 25 minutes or until dry and crisp.
  • Cool completely on a cooling rack.
  • To drizzle with chocolate, microwave 1/3 cup semi sweet chocolate morsels and 2 TBS.
  • butter on high one minute.
  • Continue microwaving until chocolate is smooth.
  • Drizzle over biscotti.
  • You can refrigerate 20 minutes to make chocolate drizzle firm.
  • Store in tightly covered container.

MOCHA-HAZELNUT BISCOTTI



Mocha-Hazelnut Biscotti image

Provided by Food Network Kitchen

Time 2h

Yield about 30 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour, plus more for dusting
1/4 cup unsweetened cocoa powder
2 tablespoons instant espresso powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup blanched hazelnuts

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts.
  • Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes.
  • Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F.
  • Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool).

PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE



Pampered Chef Double Chocolate Mocha Trifle image

This is a modified Pampered Chef recipe. You can use a trifle bowl or large glass punch/salad bowl to show it off. It is really easy to make and I never have any leftovers. Cook time includes chill time.

Provided by Kimke

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package brownie mix (and ingredients to prepare per package directions)
1 3/4 cups cold milk
2 (3 1/2 ounce) packages instant white chocolate pudding and pie filling mix
1/4 cup warm water
4 teaspoons instant coffee granules
2 cups frozen whipped topping, thawed
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped

Steps:

  • Prepare/Bake brownies according to cake-like directions.
  • Cool completely.
  • In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
  • Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
  • Fold in whipped topping.
  • Cut brownies into 1 inch cubes.
  • Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
  • Repeat layers 2 more times.
  • Chill 30 minutes before serving.

MOCHA CHIP BISCOTTI



Mocha Chip Biscotti image

Enjoy these delicious baked cookies made using Original Bisquick® mix, instant espresso coffee and vanilla - a wonderful dessert treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 36

Number Of Ingredients 8

1 tablespoon instant espresso coffee or coffee crystals (dry)
1 teaspoon hot water
1/2 cup packed brown sugar
3 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 3/4 cups Original Bisquick™ mix
1/4 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°. Dissolve instant coffee in hot water. Beat brown sugar, butter, vanilla, egg and coffee in large bowl with electric mixer on medium speed about 1 minute or until blended. Stir in remaining ingredients. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough in half. Shape each half into 10x3-inch rectangle on ungreased cookie sheet.
  • Bake 20 to 25 minutes or until cracked and deep brown around edges. Cool on cookie sheet 10 minutes. Cut each rectangle crosswise into 1/2-inch slices. Carefully turn slices cut sides down on cookie sheet.
  • Bake 8 to 10 minutes or until crisp and deep brown around edges. Cool on cookie sheet 5 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 25 minutes.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 4 g, TransFat 0 g

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