CREAMY CARAMEL MOCHA
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 38mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL-MOCHA ICE CREAM DESSERT
You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers., Bake 8-10 minutes or until bubbly. Cool completely on a wire rack., Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13x9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm., Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set., Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm., Remove from freezer 15 minutes before serving. Garnish with chocolate curls.
Nutrition Facts :
MOCHA-ALMOND FUDGE PIE
Provided by Molly McCarty
Categories Food Processor Chocolate Dessert Bake Freeze/Chill Kid-Friendly Fall Bon Appétit Washington Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
- Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
- Let pie stand at room temperature 15 minutes. Cut into wedges and serve.
MOCHA ALMOND ICE CREAM PIE
A very special dessert that does take some time effort, but is worth it. All of the major food groups here: chocolate, nut, coffee ice cream.
Provided by MNLisaB
Categories Frozen Desserts
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust by combining softened butter and brown sugar in a medium bowl.
- Beat until fuffy.
- Beat in vanilla and egg yolk.
- Gradually blend in flour until mixture is combined.
- Blend in finely chopped chocolate.
- Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
- Pierce bottom in several places with a fork.
- Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
- Cool in a wire rack at least 30 minutes.
- Prepare filling: Mix almonds, brown sugar and melted butter.
- Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
- Spread half of the softened ice cream in the cooked, cooled crust.
- Sprinkle evenly with half of the almond mixture.
- Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
- Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
- Stir in salad oil.
- Remove partially frozen pie from the freezer.
- Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
- Return pie to freezer.
- When top is set,cover with foil and freeze until firm, at least 4 more hours.
- To serve, remove pie from freezer about 30 minutes before cutting.
Nutrition Facts : Calories 644.4, Fat 38.6, SaturatedFat 20.9, Cholesterol 98.7, Sodium 183.2, Carbohydrate 74.3, Fiber 5.4, Sugar 49.5, Protein 10.1
CARAMEL MOCHA ALMOND ICE CREAM
Requires an ice cream maker but no cooking and no eggs. This is an overhaul of a recipe that was in the booklet for my ice cream maker. The original recipe was for coffee walnut ice cream & used all half and half and whipping cream. Being short on the creams, I substituted my coffee creamer. I didn't have walnuts but I did have toasted almonds. And since I was tinkering, I added the chocolate syrup. When I tasted it half frozen, I thought the coffee was too intense so I dolloped in the Cool Whip. The result was outstanding; smooth texture, chocolately, coffee flavor and a crunch of almonds.
Provided by SusieQusie
Categories Frozen Desserts
Time 2h10m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat coffee creamer and half and half till steaming (I heated it in the microwave on the beverage setting).
- Pour hot cream over sugar and coffee crystals and stir till sugar is dissolved.
- Cool completely.
- Stir in chocolate syrup, heavy cream and almonds.
- Chill in refrigerator for 2 hours or more.
- Pour in ice cream maker and follow manufacturers directions.
- Add Cool Whip half way through the churn.
Nutrition Facts : Calories 811.5, Fat 63.7, SaturatedFat 38.8, Cholesterol 184.3, Sodium 106.8, Carbohydrate 56.7, Fiber 1.1, Sugar 46.3, Protein 8
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- The day before making the custard base add the half and half and ground coffee to a lidded jar, shake and refrigerate overnight or at least 24 hours.
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