Moon And Stars Mocha Recipes

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MOON AND STARS MOCHA



Moon and Stars Mocha image

Provided by Sandra Lee

Time 2m

Yield 4 servings

Number Of Ingredients 4

2 cups plain yogurt
1 cup vanilla soy milk (recommended: West Soy)
1/4 cup chocolate syrup (recommended: Hershey's)
2 cups ice

Steps:

  • Combine all ingredients in blender and blend on high for 1 minute or until smooth.

MOCHA MOUSSE



Mocha Mousse image

Provided by Sandra Lee

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

One 3.9-ounce package instant chocolate pudding mix
1 cup cold milk
1/4 cup strong brewed coffee or espresso, chilled
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate chips, for garnish

Steps:

  • In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.

MOCHA CHIP SCONES



Mocha Chip Scones image

Provided by Sandra Lee

Categories     dessert

Time 40m

Yield 12 servings

Number Of Ingredients 10

1/4 cup brewed coffee (recommended: Folgers Gourmet Supreme Roast Coffee), double strength, cooled
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups baking mix
1/2 cup sugar
3/4 cup white baking chips
3/4 cup chocolate chips
1 tablespoon heavy cream
White decorating sugar or sanding sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.
  • In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
  • Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.
  • In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar.
  • Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!

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