3 Minute Mochaccino Food

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

MOCHACCINO

Steps:

• Sprinkle gelatine over milk in blender container; let stand 1 minute. Add hot coffee; cover. Blend on medium speed 2 minutes or until gelatine is completely dissolved. Add remaining ingredients; cover. Blend on high speed 2 minutes.
• Pour evenly into 5 mugs or dessert glasses.
• Refrigerate 4 hours or until firm. Store leftover desserts in refrigerator.

MOCHACCINO BISCOTTI DUNKERS

Steps:

• PREPARATION.
• Whisk flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
• Using an electric mixer, beat eggs into flour mixture, one at a time, on low spead until well mixed, scraping down the bowl once or twice.
• Beat in espresso and vanilla. Stir in chocolate chips (dough should be very thick).
• Cover with plastic wrap and chill until the dough is firm enough to be shaped (at least 30 minutes or overnight).
• FIRST BAKING.
• Preheat oven to 350°F Line 2 cookie sheets with parchment paper (optional) or cooking spray.
• Stir together the toppings (sugar, cinnamon, and cocoa) in a small bowl and set aside.
• On a lightly floured work surface, shape the chilled dough into squished logs that are bout 1 1/2 inch wide, 12 inches long, and 1/2 inch thick.
• Place the logs onto the prepared cookie sheets and dust with the topping.
• Bake until they are dry to the touch and light golden brown around the edges, about 25 minutes. Then let them cool off for at least 2 minutes on a rack.
• SECOND BAKING.
• Gently remove each log from the pan and put them on a cutting board. Slice the biscotti diagonally very thinly (about 1/4 inch thick). If the biscotti crumbles too much when you do this, but it back in the over for a few minutes so it will harden up. Also, try to slice them with one swift motion instead of a sawing action, so that the chocolate doesn't get smeared all over the place (presentation is key).
• Place the slices back onto the cookie sheet cut side down and back them for another 6 minutes.
• Remove them from the oven and flip the biscotti over (I find that flipping them individually by hand tends to be quickest and easiest).
• Bake them for 6 more minutes or until dry, and then place the biscotti onto the racks to cool.

MOCHACHINO CAKE

Steps:

• Preheat oven to 350°F Coat 2 (9") round cake pans with cooking spray.
• At low speed, beat cake mix, eggs, 1 cup water, 1/2 cup cream, oil, 2 tbsp coffee powder, and cocoa for 30 seconds.
• Increase speed to medium; beat 2 minutes.
• Stir in chips.
• Divide batter between pans.
• Bake 30 min or until toothpick inserted into centers come out clean.
• Cool on racks 20 minute Remove from pans, cool.
• Combine remaining cream and coffee, stir into frosting, chill until spreadable.
• Place 1 cake layer on serving platter; spread with 1 cup frosting.
• Top with remaining cake layer.
• Spread top and side with frosting.
• Garnish with chocolate curls if desired.