MOCHA MARBLE FUDGE
Serve these wonderful chocolate and coffee candies to your guests as a homemade gift.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 64
Number Of Ingredients 6
Steps:
- Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
- In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.
- In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
- Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 20 mg, Sugar 8 g, TransFat 0 g
MOCHA-CARAMEL FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 64 pieces of fudge
Number Of Ingredients 9
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
- Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
- Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.
CREAMY CHOCOLATE MARBLE FUDGE
Enjoy this tasty creamy chocolate fudge recipe that's perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 96
Number Of Ingredients 11
Steps:
- Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
- Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
- Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
- Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Candy, Sodium 30 mg
MOCHA FUDGE
This is an easy traditional fudge that is best made using a candy thermometer. It is a creamy coffee flavored fudge with a hint of chocolate and pecans swirled in. If you like fudge without nuts, simply leave them out.
Provided by KRYSTEEN
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 25m
Yield 64
Number Of Ingredients 10
Steps:
- In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
- When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 12 g, Cholesterol 1.7 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 6.1 mg, Sugar 11.2 g
MARVELOUS MOCHA FUDGE
Make and share this Marvelous Mocha Fudge recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 2h4m
Yield 4-5 dozen
Number Of Ingredients 9
Steps:
- combine first 5 ingredients in a heavy pan.bring to a full rolling boil -- over medium heat -- stirring constantly -- boil and stir for 4-5 minutes --
- remove from heat, mix in remaining ingredients, stir till marshmallows are melted.pour into an 8x8" pan -- lined with aluminum foil --
- refrigerate 2-3 hours till firm.
- remove foil and cut into squares.
Nutrition Facts : Calories 892.9, Fat 34.2, SaturatedFat 20.5, Cholesterol 27.4, Sodium 261.7, Carbohydrate 154.6, Fiber 5.1, Sugar 135.2, Protein 7.4
MOCHA FUDGE CAKE
Moist, fudgy and homey, this easy cake is made in a standard-sized food processor (yes, the batter will fit) and adorned with mocha frosting.
Provided by The New York Times
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter the inside of a 12-to 14-cup Bundt pan with 2 teaspoons softened butter.
- Into a mixing bowl, sift together flour, baking powder, baking soda and salt.
- Put egg whites and 1/4 cup sugar into a food processor outfitted with the metal blade. Process about 8 seconds. With the machine running, add 2 tablespoons warm water through the feed tube. Process 2 minutes or until the mixture is thick and holds its shape. Scrape the mixture into a 1-quart mixing bowl.
- Add egg yolks, 1 1/2 cups sugar, the cocoa and coffee powder to the processor (do not wash it first). Process for 1 minute. Add butter, then process for 1 minute, stopping the machine occasionally to scrape down the bowl. Add vanilla and yogurt and process about 5 seconds.
- Add flour mixture and pulse just until it is almost totally incorporated. Do not overprocess.
- Scrape in the egg white mixture. Pulse 2 or 3 times or until egg whites are almost, but not totally, blended.
- Pour and scrape the mixture into the buttered pan. Bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes.
- Invert cake onto a wire rack and remove from the pan. Let cool completely. Frost with mocha frosting.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 18 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 230 milligrams, Sugar 30 grams, TransFat 1 gram
MOCHA FUDGE CAKE
A moist, yummy cake that is great for get-togethers.
Provided by Arlene
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
- Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan.
- Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork.
- Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.
Nutrition Facts : Calories 563.9 calories, Carbohydrate 73.9 g, Cholesterol 62 mg, Fat 20.7 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 602.1 mg, Sugar 57.1 g
EASY MILK-MOCHA FUDGE
Make this Easy Milk-Mocha Fudge that's almost (but not quite!) as good a Grandma's. Fabulous fudge experiences a coffee-inspired twist in this Easy Milk-Mocha Fudge recipe that's sure to wake up your taste buds!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 25 servings
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides.
- Microwave chocolate and milk in microwaveable bowl on HIGH 2 min.; stir. If chocolate is not completely melted; continue to microwave in 15-sec. increments until chocolate is completely melted when stirred.
- Add remaining ingredients; stir until coffee is dissolved.
- Spread onto bottom of prepared pan.
- Refrigerate 3 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 16 g, Protein 2 g
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.
GANACHE FOR MOCHA FUDGE BROWNIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Place chocolate in a small bowl; set aside. In a medium saucepan, heat cream, butter, sugar, espresso powder, salt, and vanilla over medium heat. Pour over chocolate, and let stand until chocolate is partially melted, 3 to 5 minutes. Using a rubber spatula, stir chocolate until completely melted and smooth. Let stand until thickened and the consistency of frosting, about 1 hour.
MOCHA FUDGE ICING
Make and share this Mocha Fudge Icing recipe from Food.com.
Provided by wildheart
Categories Dessert
Time 10m
Yield 1 batch icing
Number Of Ingredients 6
Steps:
- Mix the cocoa and sugar in a large bowl.
- Cream 1 cup of the cocoa/sugar mix with the butter.
- Blend in the vanilla and half of the milk.
- Add the remaining cocoa/sugar mix, and the remaining milk, and beat well.
- Continue beating.
- Add in instant coffee powder, 1 teaspoon at a time, tasting before next addition.
- Add coffee powder to taste.
Nutrition Facts : Calories 3009.6, Fat 110.9, SaturatedFat 69.4, Cholesterol 280.6, Sodium 806, Carbohydrate 526.4, Fiber 21.4, Sugar 471.7, Protein 22.2
MOCHA ALMOND FUDGE
I probably found this recipe in a magazine, and it has to date back to the '60s. I find the dessert to be very easy, with good texture and flavor. Friends with whom I share this treat think so, too.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1/2 pound.
Number Of Ingredients 7
Steps:
- Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large microwave-safe bowl, combine the chocolate chips, milk, coffee granules and salt. Microwave, uncovered, on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in almonds and extract. Spread into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 7mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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