SPUMONI SUNDAES WITH ESPRESSO HOT FUDGE SAUCE
A cool treat inspired by spumoni, the classic Italian frozen dessert of ice cream, whipped cream, rum, nuts, and candied fruit.
Provided by Rochelle Palermo
Categories Coffee Milk/Cream Chocolate Dessert High Fiber Backyard BBQ Frozen Dessert Cherry Pistachio Amaretto Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 12
Steps:
- Bring amaretto and preserves to boil in saucepan. Reduce heat to medium; boil gently until mixture is reduced to 3 tablespoons, stirring often, 3 to 4 minutes. Remove from heat. Add cherries; let soak at room temperature at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Bring 2/3 cup cream, honey, and espresso powder to simmer in another small saucepan over medium heat. Remove from heat. Add chocolate and butter; whisk until smooth. DO AHEAD: Fudge sauce can be made 1 day ahead. Cover and chill. Rewarm just until pourable before using.
- Spoon 1 tablespoon fudge sauce into each of 6 dessert glasses. Add 1 scoop pistachio gelato and 1 scoop vanilla gelato to each glass. Drizzle 1 tablespoon fudge sauce over gelato on each. Top with whipped cream, cherry mixture, and pistachios.
ITALIAN HAZELNUT ESPRESSO SHORTBREAD COOKIES
Categories Cookies Coffee Food Processor Chocolate Dessert Bake Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using on/off turns, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
- Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
- Cut each shortbread round into 24 wedges. Cool completely.
- Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets. (Can be prepared ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
HAZELNUT-ESPRESSO SANDWICH COOKIES
The inspiration for this cute cookie came from my sister's description of a hazelnut cookie she tried in Italy. She declared my version to be a wonderful approximation. My family likes to help fill and trim them. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, yolk, espresso granules and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Stir in hazelnuts. , Divide dough into thirds; flatten each portion into a circle. Wrap separately; refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out 1 portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; place 1/2 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps. , Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. , For filling, place 3/4 cup semisweet chocolate chips and milk chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until filling reaches spreading consistency, about 1-1/2 hours, stirring occasionally., Spread filling over the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt remaining 1 cup semisweet chips; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 214 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 85mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
STRACCIATELLA TORTONI CAKE WITH ESPRESSO FUDGE SAUCE
Provided by Gina Marie Miraglia Eriquez
Categories Cake Coffee Milk/Cream Blender Chocolate Dessert Frozen Dessert Almond Amaretto Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make crust:
- Butter a 9- by 5-inch loaf pan and line bottom and short sides with a strip of parchment paper, leaving 4 inches of overhang on each end.
- Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan. Freeze until firm, about 30 minutes.
- Make tortoni filling:
- Beat egg whites with sugar, cream of tartar, and 1/8 tsp salt in a large metal bowl set over a large saucepan of simmering water using a handheld mixer at medium-high speed until whites hold soft peaks and an instant-read thermometer registers 170°F, about 7 minutes.
- Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes.
- Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks. Fold in half of meringue gently but thoroughly. Fold in remaining meringue along with chocolate. Spoon over crust, smoothing top with offset spatula. Sprinkle with almonds. Freeze, uncovered, until firm, about 3 hours.
- Make sauce:
- Bring cream, corn syrup, brown sugar, espresso powder, cocoa, 1/8 tsp salt, and half of chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes. Remove from heat. Stir in vanilla and remaining chocolate until smooth. Cool to warm.
- To serve:
- Dip bottom of loaf pan in 1 inch warm water in a roasting pan 10 seconds, then lift tortoni out of pan using parchment paper. Transfer to a platter. Peel paper from tortoni.
- Let stand 5 minutes to soften slightly. Cut into 6 triangular wedges. Thin sauce with additional cream if necessary and serve with tortoni.
More about "espresso hazelnut fudge food"
CHOCOLATE ESPRESSO HAZELNUT FUDGE RECIPE ON …
From food52.com
Servings 9Category Dessert
HAZELNUT ESPRESSO MILLIONAIRE BARS | CBC LIFE
From cbc.ca
CHILLED CHOCOLATE ESPRESSO TORTE WITH TOASTED …
From mynewroots.org
ESPRESSO FUDGE – MILDLY MEANDERING
From mildlymeandering.com
VEGAN FUDGE CHOCOLATE HAZELNUT FUDGE WITH …
From thescratchartist.com
ESPRESSO CHOCOLATE HAZELNUT FUDGE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 3 mins
ESPRESSO REVIEW: SIGNATURE HAZELNUT DARK CHOCOLATE BY CREATION …
From coffeereview.com
NUTELLA HOT FUDGE SAUCE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
ESPRESSO HOT FUDGE SAUCE RECIPE: DELICIOUS AND READY IN 10 …
From honestandtruly.com
HOW TO MAKE: HAZELNUT & CHOCOLATE FUDGE - THE LONDON ECONOMIC
From thelondoneconomic.com
CHOCOLATE ESPRESSO HAZELNUT FUDGE RECIPE ON FOOD52
From pinterest.com
ESPRESSO CHOCOLATE HAZELNUT FUDGE [VEGAN] - ONE GREEN PLANET
ESPRESSO HAZELNUT FUDGE — ALL ABOUT COOKIES
From allaboutcookies.biz
NO-BAKE VEGAN HAZELNUT CHOCOLATE FUDGE RECIPE
From unconventionalbaker.com
DARK CHOCOLATE-HAZELNUT FUDGE | EDIBLE LOWER ALABAMA
From edibleloweralabama.ediblecommunities.com
DECADENT FUDGE HAZELNUT ESPRESSO COOKIES | GRAB THE MANGOS
From grabthemangos.com
ESPRESSO RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
PUMPKIN ESPRESSO HAZELNUT "FUDGE" - HEY RACHEL MARION
From heyrachelmarion.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love