Mocha Pizzelle Recipes

PIZZELLE

Steps:

• Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
• Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.

MOCHA PIZZELLE

Steps:

• Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine.
• Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff.
• Preheat pizzelle baker according to manufacturer's instructions.
• Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.

PIZZELLES

Steps:

• Heat a nonstick pizzelle iron. In a large bowl, sift together flour, baking powder, and salt; set aside.
• In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well-blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.
• Slowly add the sifted flour mixture, and keep whisking until flour is completely incorporated into the batter. Do not overbeat.
• Fill a pastry bag fitted with a 1/4-inch or 3/8-inch plain tip with batter. Pipe 1 1/2 tablespoons of batter in a circle in the center of each pattern on the heated pizzelle iron. Close the iron, and seal with the clasp. Cook for 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on wire rack to cool.

MOCHA PIZZELLE

Steps:

• Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine.
• Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff.
• Preheat pizzelle baker according to manufacturer's instructions.
• Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

MOCHA PIZZELLE

Steps:

• Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine.
• Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff.
• Preheat pizzelle baker according to manufacturer's instructions.
• Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.