Chocolate Dipped Mocha Rounds Food

FROZEN MOCHA WITH CHOCOLATE-DIPPED PRALINES

Steps:

• Prepare an ice cream maker according to the manufacturer's instructions.
• Whisk together the espresso, chocolate syrup, half-and-half and cream in a medium bowl until well combined. Pour into the ice cream maker and churn until the mixture is thickened with a slushy consistency, about 25 minutes, depending on your machine.
• Meanwhile, line a baking sheet with parchment and spray lightly with cooking spray.
• Put the sugar in a medium saucepan and add enough water to reach the consistency of wet sand, about 1/4 cup. Bring to a simmer over medium-high heat, swirling gently so it cooks evenly, until the sugar is melted and the mixture is dark golden-brown like maple syrup, about 5 minutes. Using a heatproof spatula, stir in the hazelnuts, salt and vanilla. Immediately transfer to the prepared baking sheet spreading into a thin, even layer. Let cool completely and break into large pieces (see Cook's Note).
• Put the chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring well after each, until melted and smooth, 1 to 2 minutes total. Using 2 forks, dip the cooled praline pieces in the chocolate and return to the baking sheet until the chocolate is set.
• Dip the rims of 2 glasses in the remaining melted chocolate. Divide the frozen mocha mixture between the glasses, top with whipped cream and serve with the pralines on top.

CHOCOLATE MOCHA FROSTING

Steps:

• Let butter soften.
• Beat all ingredients together.

CHOCOLATE DIPPED MOCHA ROUNDS

Steps:

• Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly.
• In a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy.
• Dissolve the instant coffee crystals in the water. Add the melted chocolate, egg and coffee to the butter mixture and beat well.
• Stir flour, cinnamon and salt together and add to the butter mixture. Cover and chill about 1 hour or until easy to handle.
• Shape into two 7-inch long rolls. Wrap in plastic wrap and chill for at least 6 hours or overnight.
• Preheat oven to 350 degrees F.
• Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove to a wire rack and cool.
• Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate mixture. Place on waxed paper until the chocolate is set.

CHOCOLATE DIPPED MOCHA ROUNDS

Steps:

• Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly.
• In a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy.
• Dissolve the instant coffee crystals in the water. Add the melted chocolate, egg and coffee to the butter mixture and beat well.
• Stir flour, cinnamon and salt together and add to the butter mixture. Cover and chill about 1 hour or until easy to handle.
• Shape into two 7-inch long rolls. Wrap in plastic wrap and chill for at least 6 hours or overnight.
• Preheat oven to 350 degrees F.
• Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove to a wire rack and cool.
• Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate mixture. Place on waxed paper until the chocolate is set.

CHOCOLATE MOCHA DUSTED ALMONDS

Steps:

• Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.