Mocha Walnut Bars With Dark Chocolate Ganache Recipes

DARK CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

DORIE GREENSPAN'S MOCHA WALNUT TORTE

Steps:

• Place a rack in the center of the oven and preheat it to 350°F (180°C).
• Coat a 9-inch (23 cm) springform pan with butter or baking spray. Line the bottom with parchment and butter or spray the parchment, then dust the pan with cocoa powder. Place the pan on a rimmed baking sheet lined with parchment or a silicone baking mat.
• In a food processor, combine the nuts, 2 tablespoons (25 g) of the sugar, the chocolate, coffee, and cinnamon and pulse, scraping the sides and bottom of the bowl often and taking care that you don't process for so long that the walnuts become a paste and the chocolate melts. You want to end up with a bread-crumb-like mixture-it's better to have some discernible morsels than to overdo it.
• Separate the eggs, putting the yolks in a large bowl and the whites in the bowl of a stand mixer or a large bowl that you can use with a hand mixer.
• Working with a whisk, beat the yolks until they're homogeneous. Gradually whisk in 3/4 cup (150 g) of the sugar and then beat until the mixture is pale and your whisk leaves tracks, about 2 minutes.
• Beat in the vanilla. Switch to a flexible spatula and stir in the walnut mixture.
• Add the salt to the whites. Attach the bowl to the mixer stand, if using, and fit it with the whisk attachment. Beat the whites until they are foamy, opaque and just a bit thick, 1 to 2 minutes.
• Beat in the remaining 1/4 cup (50 g) sugar, adding it a tablespoon at a time. Once all the sugar is in, the whites should be thick and glossy-lift the beater(s), and the meringue should hold a pretty peak. If it doesn't, continue to beat for 2 to 3 minutes more.
• Using a flexible spatula, scoop out about a quarter of the meringue and add it to the bowl with the egg yolk mixture. Stir everything together energetically so that the whites lighten the thick mixture.
• Scrape the rest of the meringue into the bowl and, being gentle, stir and fold it in. (Without overdoing it, you want to get as much of the meringue into the nut mixture as quickly as possible. If there are a few white streaks, it's fine (better to have streaks than to knock all the air out of the meringue.) Scrape the batter into the pan, swiveling the pan from side to side to settle the batter evenly.
• Bake until the cake feels firm to the touch and has risen and a tester inserted into the center of the cake comes out clean, 40 to 50 minutes. (The rise might be higher around the edges, but the middle should lift too.)
• Move the pan to a rack and let rest for 5 to 10 minutes, then run a table knife between the cake and the sides of the pan to release the cake. Remove the sides of the springform and allow the cake to cool to room temperature on the rack.
• Rinse a small saucepan with cold water, but don't dry it (this helps prevent the cream from scorching). Pour in the cream, set the pan over medium heat and bring just to a boil.
• Remove from the heat and add the chocolate. Wait 30 seconds and then, working with a small flexible spatula and beginning in the center of the pan, start stirring the chocolate and cream together. Stir in ever-widening concentric circles until you have a thick, shiny, smooth mixture. Piece by piece, blend in the butter until melted and smooth, about 3 minutes.
• When the cake is cool, invert it, remove the base of the pan and the parchment and turn the cake right side up onto the rack.
• If you want to glaze the cake, now's the time. Put a piece of foil or other drip catcher under the rack, pour the ganache over the cake and use an offset spatula or knife to smooth it over the top. (Alternatively, you can drizzle the ganache over the cake. And if you're using toasted walnuts, sprinkle them over the glaze while it's still warm.)
• Refrigerate the cake until chilled, wrapping it well once it's cold. The cake is good at room temperature, but I prefer it straight from the fridge. It also cuts better when it's cold.
• Serve with whipped cream or crème fraîche or, if you prefer, dust the top with confectioners' sugar. Or don't-it's fine just the way it is.

MOCHA GANACHE RECIPE

Steps:

• Place the chocolate chips in a heat proof bowl, set aside
• Put the heavy cream into a microwave safe measuring cup or bowl and microwave for 2-3 minutes or until boiling. If you don't have a microwave you can bring to a boil in a saucepan on the stove.
• Once the cream is boiling stir in the instant coffee if you want to make mocha ganache. If you want plain ganache leave out the coffee.
• Pour the hot cream over the chocolate and let it sit for about 5 minutes so that the chocolate melts.
• Using a whisk slowly stir the chocolate until it has completely mixed with the cream. If there are any lumps of un-melted chocolate you can microwave for a few seconds (no more than 10 seconds at a time) to melt it completely.
• Stir in the corn syrup and 0.5-1 teaspoons of extract of your choice. Allow to cool before using as a filling or frosting. Store in an air tight container in the refrigerator.

MOCHA NANAIMO BARS RECIPE BY TASTY

Steps:

• In a bain-marie, melt the butter, sugar, and cocoa powder.
• Stir in the egg and keep stirring for a minute until the mix thickens.
• Remove the bowl from heat.
• Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
• When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
• Cream the custard powder, softened butter, cream, and instant coffee until smooth.
• Add the powdered sugar and mix until smooth.
• Pour mixture on top of the crust and spread it until you get an even layer.
• In a bain marie, slowly melt the chocolate and the butter.
• Cool it down a little bit then pour it over middle layer.
• Chill the bars for at least 3 hours.
• Cut them into 9 even squares and sprinkle each one with cocoa powder.
• Enjoy!

MOCHA BARS

Steps:

• In a mixing bowl, beat eggs, oil, coffee and vanilla.
• Combine flour, brown sugar, salt and baking soda; add to coffee mixture.
• Beat until smooth.
• Pour into a greased 15-in.x10-in.x1-in. baking pan.
• Bake at 375 degrees for 30-35 minutes or until the top springs back when lightly touched.
• Sprinkle with chocolate chips and nuts.
• Cool before cutting.

MOCHA BARS

Steps:

• Mix cake mix, pudding, milk and eggs in large bowl.
• Bake in 13x9 pan according to box directions. The cake may take an extra 5-10 minutes.
• Whip butter, peanut butter together. Add powdered sugar 1 cup at a time, the mixture will be crumbly. Add milk 1 tablespoon at a time until the icing is fluffy and spreadable.
• Cut cake into 20 or 24 squares. Frost all sides and roll in crushed peanuts.
• Variation: add heath bits to the crushed peanuts. Gives an extra crunch!