Frozen Mocha With Chocolate Dipped Pralines Food

CHOCOLATE-TOPPED PRALINES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
• Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
• Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.

FROZEN MOCHAS

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

FIRESIDE FROZEN MOCHA (MAGIC BULLET)

Steps:

• Fill a blender with a cup of ice or The Magic Bullet's Tall Cup halfway with ice.
• Add chocolate syrup, milk, and sugar.
• Add a cup of coffee to the blender and mix until smooth or fill The Magic Bullet's Tall Cup ¾ full with coffee and mix with the Cross Blade until smooth.
• Pour mixture into 2 coffee cups.
• If desired, add whipping cream to the Short Cup and blend with the Flat Blade for about 5 seconds or use store-bought whipping cream in the can or make homemade whipping cream (I do this by chilling hand mixer beaters and bowl in the freezer for about 10-15 minutes; then I whip cream and some sugar or Grand Marnier until soft peaks form).
• Add whipped cream to the top of the coffee mixtures and serve.

FROZEN MOCHA CHEESECAKE

Steps:

• Combine together cookie crumbs with butter and sugar.
• Pat evenly on bottom and sides of an 9 inch springform pan.
• Cream together cream cheese,milk,chocolate syrup and coffee liqueur.
• Fold in whipped cream.
• Spread over crust.
• Freeze at least 6 hours.
• Garnish with chocolate covered coffe beans.

FROZEN MOCHA VELVET LUSH

Steps:

• For the Crust:.
• Measure all 7 ingredients into a small bowl.
• Beat with a spoon until smooth.
• Spread evenly into a greased 9 inch springform pan.
• Bake at 350 degrees for 10 minutes or until toothpick comes out clean.
• Cool.
• For the filling:.
• Measure the first 5 ingredients into a saucepan Heat on low until smooth, stirring often.
• Beat in 1 egg at a time.
• Add icing sugar and beat well.
• Cool completely.
• Beat whipping cream until stiff.
• Fold chocolate mixture into whipped cream.
• Pour over cooled crust.
• Chill at least 2 hours before glazing.
• For glaze:.
• Heat whipping cream in a small sauce pan on low.
• Add chocolate, stirring consistantly, until melted and smooth.
• Pour over cooled cake, letting some drip down the sides.
• Freeze 6 hours before serving or overnight.
• Thaw slightly to cut.
• Garnish with chocolate curls or chocolate covered coffee beans if desired.

FROZEN MOCHA CHEESECAKE

Steps:

• Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.

HERSHEY'S CHOCOLATE PRALINES

Steps:

• Line 2 cookie sheets with wax paper.
• In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
• Cook over medium heat,stirring constantly until mixture boils.
• Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
• Remove from heat.
• Add butter and vanilla.
• DO NOT STIR.
• Cool at room temperature to 160 degrees.
• Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
• Quickly drop by teaspoonfuls onto cookie sheet.
• Cool.
• Store covered.