Mocha Java Sorbet Recipes

MOCHA JAVA SORBET

Steps:

• Place the ground espresso in the paper filter of a drip coffee maker.
• Pour the boiling water over the top and let drip.
• Mix the hot coffee with the sugar and cocoa, stirring until the sugar has dissolved.
• Allow to cool completely.
• Pour the coffee mixture into an ice cream freezer and process until partially frozen.
• Stir in the vanilla.
• Beat the egg white until it forms stiff but not dry peaks.
• Fold it into the coffee mixture and return to the ice cream freezer.
• Process until it is slightly firm again.
• Freeze in a freezer for 1 hour before serving.

MOCHA JAVA

Steps:

• Pour coffee into 3-quart saucepan; stir in cocoa mix and sugar until dissolved. Add half and half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).
• Dollop each serving with whipped cream; sprinkle with chocolate shavings, if desired.

MOCHA JAVA CAKES

Steps:

• Heat oven to 425°F. Grease 6 (6-oz) individual baking dishes (ramekins) with 1 tablespoon butter.
• In medium microwavable bowl, microwave 1 cup butter and the chocolate chips uncovered on High 2 minutes or until chips are softened and mixture can be stirred smooth.
• In medium mixing bowl, beat egg yolks and eggs with electric mixer on medium speed 1 minute. On low speed, gradually beat in chocolate mixture until well blended.
• In small bowl, stir together 2 cups powdered sugar, the flour, espresso powder and salt. Gradually stir into chocolate mixture until well blended. Divide batter evenly among baking dishes. Place dishes in 15x10x1-inch pan.
• Bake 16 minutes or until thermometer inserted into center reads 165°F. Cool 10 minutes. Run knife around edge of cakes to loosen. Place heat-proof dessert plate upside down over each baking dish; turn plate and dish over. Remove dish. Sprinkle cakes with additional powdered sugar.