Frozen Mochaccino Food

FROZEN BANANA MOCHACCINO

Steps:

• Place all ingredients except for whipped cream in a blender and puree until smooth.
• Garnish with whipped cream and cocoa powder, if desired.

BAILEYS FROZEN MOCHACCINO

Steps:

• In a small pot add sugar, coffee and water bring to a boil and continue at a slow boil for approximately 2 minutes.
• Remove from the heat. Add the chocolate chips, stir until melted and smooth, let cool to room temperature then add the Baileys or you can add the Baileys with the chocolate chips, pour the mixture into a blender and blend for approximately 2-3 minutes.
• In a medium bowl beat whipping cream until stiff, fold in the cooled chocolate mixture. Pour into individual serving bowls. Cover with plastic wrap (make sure the plastic touches the top of the chocolate mixture). Freeze for at least 8 hours or over-night. Let sit 15-20 minutes before serving. Top with additional whipped cream if desired before serving. Enjoy!

MOCHACCINO LATTE

Steps:

• You will need a Braunstyle hand blender.
• Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the "chocolate milk" has a nice foamy head, carefully pour milk into coffee cup spooning foam on top.
• Dust with cocoa

MOCHACCINO SHAKES

Steps:

• To a blender, add 1/2 cup of milk, 1/2 cup of coffee, 1/4 cup of syrup, and the cinnamon. Puree to combine ingredients. Add 1 pint ice cream and blend until smooth. Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon, and some chocolate savings and serve. Repeat to make 2 more shakes.

FROZEN CAFé-MOCHACCINO TART

Steps:

• Crust: In a food processor, pulse flour, sugar, salt, and cocoa to combine. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Stir together yolk and cream; drizzle over flour mixture, pulsing several times to combine. Transfer mixture to a 9-inch fluted tart pan with a removable bottom, pressing evenly into bottom and up sides. Refrigerate until firm, about 20 minutes.
• Preheat oven to 350°F. Prick bottom of crust at 1-inch intervals with the tines of a fork. Bake until set and dry, about 15 minutes. Let cool completely on a wire rack.
• Meanwhile, temper both ice creams in refrigerator until softened but not melting, about 20 minutes. Stir together ice creams until no streaks remain; transfer to cooled crust, spreading all the way to edges and smoothing top with an offset spatula. Freeze until firm, about 1 hour (or wrap in plastic at this point and freeze up to 1 week).
• Caramel Meringue: In a small saucepan, combine 6 tablespoons sugar, salt, and 1 tablespoon water. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover; continue boiling, undisturbed, until mixture turns medium amber, about 3 minutes more. Remove from heat. Carefully add cream (it will bubble and splatter); stir until smooth. Transfer to a heatproof bowl.
• Combine egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof mixer bowl set over (but not in) a pot of simmering water. Whisk constantly just until mixture is warm to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers). Remove from heat; beat on high speed until stiff peaks form and mixture is no longer warm to the touch, 7 to 9 minutes.
• Reduce speed to low and beat in a scant 1/4 cup caramel just to combine (do not overmix; caramel will still be warm). Spoon meringue over ice cream and freeze until firm, at least 4 hours (tart can be wrapped in plastic at this point and frozen up to 3 days). Cover and refrigerate remaining caramel until ready to serve.
• Remove tart from pan; transfer to a cake plate. Drizzle top with remaining caramel (or serve alongside); sprinkle with cocoa nibs or decorate with chocolate espresso beans. Cut into wedges, dipping knife blade in hot water and wiping clean between each cut to ensure clean slices.

FROZEN MOCHACCINO CUPS

Steps:

• Sprinkle crushed wafers evenly onto bottoms of 12 paper-lined medium muffin cups; set aside.
• Stir in coffee and milk together. Add dry pudding mix and cinnamon. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in 2-1/2 cups of the whipped topping.
• Spoon into prepared muffin cups. Freeze 6 hours or until firm. Top with remaining whipped topping just before serving. Drizzle with melted chocolate.

FROZEN MOCHACHINO BARS

Steps:

• Prepare Chocolate Cookie Crust: In food processer with knife blade attached, pulse cookies and cinnamon until very finely ground.
• With food processor running, drizzle in butter until blended.
• With hand, pat 1 cup cookie-crumb mixture evenly onto bottom of 9-by-9 metal pan or glass baking dish.
• Place pan in freezer 15 minutes to firm crust.
• Prepare Ice Cream Filling: Spoon coffee ice cream over cookie crust.
• Place plastic wrap on ice cream; press down to spread evenly and to elimnate any air pockets.
• Remove plastic wrap.
• Sprinkle remaining crumb mixture over ice cream.
• Return pan to freezer for 15 minutes.
• Spoon vanilla ice cream over crumb layer.
• Place plastic wrap on ice cream and spread evenly; remove plastic wrap.
• Cover pan and freeze at least 6 hours or until firm.
• If not serving bars same day, wrap and freeze up to 2 weeks.
• To serve, uncover and let stand at room temperature 10 minutes to soften slightly for easier slicing.