Espresso Ricotta Cream With Chocolate Espresso Sauce Food

DARK CHOCOLATE ESPRESSO SUNDAE

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.

HOT CHOCOLATE ESPRESSO SAUCE

Steps:

• Warm the cream in a small pan over a low heat for a few minutes.
• Remove from the heat and stir in the remaining ingredients until you have a smooth sauce. Will keep chilled for up to two days.

ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM

Steps:

• For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
• *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
• For the Cream: In the bowl of an electric mixer, stir together the
• mascarpone cheese and the orange juice until smooth. Add the cream,
• powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHOCOLATE ESPRESSO CUPS

Steps:

• Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

CHOCOLATE RICOTTA CREAM

Steps:

• Process cheese in food processor for 1 minute.
• Add honey, cocoa, vanilla and cinnamon.
• Process until smooth and creamy.
• Spoon into 6 wine glasses and garnish with almonds.

CHOCOLATE ESPRESSO SAUCE

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.

CHOCOLATE - ESPRESSO SAUCE

Steps:

• Bring water, cream, sugar and espresso powder to simmer in medium saucepan, stirring occasionally.
• Reduce heat to low.
• Add chocolate and butter and whisk until melted and smooth.
• Keeps, covered and refrigerated, up to 10 days.