CHOCOLATE AND COFFEE CREAM PIE
Steps:
- For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
- For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
- To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
AFFOGATO
Steps:
- Place 2 small scoops of ice cream (coffee, chocolate or vanilla) in a coffee cup, then pour in a shot of espresso or 3 tablespoons strong brewed coffee. Top with shaved dark chocolate and chopped hazelnuts.
WHITE CHOCOLATE AND COFFEE MOUSSE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 16 (4-ounce) servings
Number Of Ingredients 8
Steps:
- Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
- Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
- In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.
OVERNIGHT DELIGHT WHITE COFFEE ICE CREAM
The use of whole beans creates an almost-white coffee ice cream, with all the robust flavor of freshly brewed coffee. The oil from the beans seeps into the cream and the result is almost like a 'coffee cream tea' that turns into smooth, rich ice cream. Serve this ice cream in cold-brewed coffee for a delicious coffee-coffee float on hot days.
Provided by Julie Julie
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 9h25m
Yield 8
Number Of Ingredients 7
Steps:
- Place the bowl of ice cream maker in the freezer.
- Combine cream, sugar, and egg yolks in a saucepan; cook and stir over medium-low heat until mixture is heated through but not boiling, 10 to 15 minutes. Remove saucepan from heat and add coffee beans. Transfer cream mixture to a bowl and refrigerate, 8 hours to overnight.
- Strain coffee beans out of cream mixture. Stir milk, vanilla extract, and salt into cream mixture; transfer to bowl of ice cream maker.
- Process cream mixture in the ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 23.9 g, Cholesterol 187 mg, Fat 25.2 g, Protein 4 g, SaturatedFat 15.1 g, Sodium 120.4 mg, Sugar 20.3 g
ICED WHITE CHOCOLATE COFFEE
This lovely chilled drink is decadent. It is so delicious, rich and creamy. The Ghirardelli chocolate and Godiva liqueur, take this drink to a new level. Enjoy.
Provided by Baby Kato
Categories Beverages
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a blender and blend until smooth.
- Pour into a tall chilled glass and sprinkle the instant coffee over the coffee mixture and finish it off with the white chocolate flakes and serve immediately.
Nutrition Facts : Calories 575.5, Fat 37, SaturatedFat 23.5, Cholesterol 198.4, Sodium 143.1, Carbohydrate 52.3, Sugar 48.4, Protein 8.3
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