Extremely Potent Chocolate Espresso Drink Food

EXTREMELY POTENT CHOCOLATE ESPRESSO DRINK

Extremely Potent Chocolate Espresso Drink image

Provided by Robert Irvine : Food Network

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 ounces dark semisweet chocolate
Espresso shot or 2 teaspoons dark instant coffee (last resort, please)
2 cups warm milk
Sugar
Whipped cream
Miniature marshmallows

Steps:

Melt the chocolate in a double broiler over simmering water. Add the espresso and warm milk and stir well to combine. Adjust sweetness by adding sugar, if needed. Pour into cups or mugs and garnish with whipped cream and marshmallows.

CHOCOLATE ESPRESSO CUPS

Chocolate Espresso Cups image

Provided by Giada De Laurentiis

Categories dessert

Time 20m

Yield 4 to 6 servings (6 cups)

Number Of Ingredients 5

Ingredients

5 cups whole milk
1/2 cup espresso
8 ounces dark chocolate, chopped into small pieces
1 tablespoon sugar
1 tablespoon vanilla extract

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.

CHEWY CHOCOLATE ESPRESSO COOKIES

Chewy Chocolate Espresso Cookies image

Provided by Food Network

Categories dessert

Time 52m

Yield 60 cookies depending on size

Number Of Ingredients 10

Ingredients

3 1/4 cups semisweet chocolate chips
1/2 cup butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 teaspoons instant espresso
1 1/2 cups chocolate chips

Steps:

In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
Meanwhile, in another bowl, mix together the flour, baking powder, and salt.
In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.
Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.

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