CHOCOLATE ESPRESSO SAUCE
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Coffee Chocolate Dessert Valentine's Day Birthday Shower Party Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
- Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.
CREPES WITH ICE CREAM AND CHOCOLATE SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place eggs in a blender and pulse a few times to break them up. Add milk, oil, flour and salt and blend until smooth. Heat a small (8- or 9-inch) nonstick saute pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a spatula and turn the crepe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crepe.
- To make the sauce: Place the chocolate chips, cream and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.To serve: Fold the crepes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
DARK CHOCOLATE ESPRESSO SUNDAE
This dessert is based on the Italian affogato, where espresso coffee is poured over ice cream. Here, Ree has given the recipe a delicious twist, using chocolate.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add the chocolate to a heatproof bowl. Pour over the hot espresso and let sit for 1 minute. Stir until completely smooth.
- Scoop the gelato into bowls, pour over the espresso ganache and top with the chocolate covered espresso beans. Add the biscotti and enjoy.
ESPRESSO CREPES WITH COFFEE ICE CREAM AND DARK CHOCOLATE SAUCE
Make and share this Espresso Crepes With Coffee Ice Cream and Dark Chocolate Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl whisk together the flour, sugar, espresso powder and salt.
- In a blender combine the milk, water, melted butter, and eggs.
- Pulse a few times to lightly blend.
- Add the dry ingredients and blend until smooth.
- Cover and chill-up to 1 hour.
- Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
- Pour 1/4 cup of the crepe batter into the pan.
- Quickly tilt pan in all directions so batter covers pan with a thin coat.
- cook for 30 to 35 seconds.
- Carefully lift crepe with a spatula and turn.
- Cook for an additional 30 seconds.
- Place cooked crepe on a towel.
- Repeat with remaining batter.
- Makes 12 crepes.
- In a small saucepan over medium heat combine half-and-half and honey.
- Cook for 3 minutes, stirring often.
- Remove from heat and add the chopped chocolate.
- Stir until melted and smooth.
- Fold each crepe in half, fold in half again.
- Place each crepe on a plate.
- Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
- Top with chocolate curls and dust with espresso powder.
Nutrition Facts : Calories 267.9, Fat 14.4, SaturatedFat 8.5, Cholesterol 76.5, Sodium 146.6, Carbohydrate 32, Fiber 2.6, Sugar 14, Protein 7.3
MOCHA ICE CREAM
This decadent homemade chocolate ice cream gets its rich flavor from brewed coffee and dark chocolate.
Provided by Laka
Categories Ice Cream
Time 8h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Microwave chocolate at HIGH 1 ½ minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
- Beat yolks and ¼ cup sugar at high speed with an electric mixer until thick and pale. Put aside.
- Bring whipping cream, half-and-half, remaining ½ cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
- With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan. Cook over medium heat, stirring constantly, 6 - 8 minutes or until mixture thickens and coats a wooden spoon. Remove from heat.
- Stir in chocolate mixture, cover and chill 2 hours.
- Transfer the mixture into an ice cream machine and churn until frozen, 15-30 minutes, according to the manufacturer's instructions.
- Transfer to plastic container and place in the freezer for an hour before serving.
CRêPES WITH ICE CREAM AND CHOCOLATE SAUCE
Steps:
- Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
- Heat a small (8- or 9-inch) nonstick sauté pan over medium-high heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crêpe batter and quickly swirl the pan around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crêpe is set in the center. Loosen the edges with a spatula and turn the crêpe over. Cook for 1 minute, or until very lightly browned, and remove from the pan. Repeat the process with the remaining batter, oiling the pan before cooking each crêpe.
- Place the chocolate chips, cream, and sugar in a small saucepan and cook over low heat, stirring frequently, for 5 minutes, or until the chocolate is melted and the sugar is dissolved. Remove from the heat and serve warm.
- Fold the crêpes in quarters and arrange three in the center of each plate. Top with a scoop of vanilla ice cream and spoon the chocolate sauce on top.
- Food for Thought
- Okay, admittedly there is nothing low-cal about this recipe, but all is not lost. Crêpes are only about 95 calories each. So if you skip the chocolate sauce and go for fresh strawberries, you could save a lot of calories and still have a luscious dessert.
ESPRESSO CHOCOLATE SAUCE
Our 30 acres of coffee plants produce tons of beans each year for smooth distinctive Kona coffee, which we use in this recipe.-Roz Roy Bayview Farms, Roz Roy, Honaunau, Hawaii
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a saucepan over low heat, cook and stir coffee and chocolate until chocolate is melted. Add sugar and butter; cook and stir until the sugar is dissolved and the butter is melted. Remove from the heat; stir in vanilla. Serve over ice cream.
Nutrition Facts :
ESPRESSO BARS
This recipe is for all you coffee lovers out there! A light frosting of coffee cream cheese on dark, moist bars mimics the cream on a cup of espresso. If you can't find instant espresso, regular instant coffee will do. This recipe comes from HOMEMAKER'S magazine.
Provided by Boyz 5
Categories Bar Cookie
Time 35m
Yield 15 bars
Number Of Ingredients 14
Steps:
- Dissolve espresso powder in water; set aside.
- In mixing bowl, cream together butter and sugar.
- Add eggs, espresso mixture and vanilla; beat just until blended.
- Sift together flour and cocoa; stir.
- Spread batter in greased 9-inch square baking pan.
- Bake in 350°F oven for 20 to 25 minutes or until tester comes out clean (don't over bake) Let cool.
- FROSTING: With electric mixer, beat together cream cheese, butter, espresso powder and vanilla until smooth.
- Gradually beat in enough icing sugar to give spreading consistency.
- Spread over cooled base.
- Dust top lightly with cocoa through a small sieve.
- (May be wrapped airtight and stored up to 1 day or frozen).
- Cut into bars.
Nutrition Facts : Calories 226.5, Fat 11.4, SaturatedFat 7, Cholesterol 56.9, Sodium 87.2, Carbohydrate 30.5, Fiber 1.1, Sugar 25.3, Protein 2.5
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