BAILEYS FROZEN MOCHACCINO
Baileys Frozen Mochaccino a delicious creamy frozen dessert you will ever taste. A must try. The perfect no-bake better than ice cream treat.
Provided by Rosemary Molloy
Categories Dessert
Time 8h18m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 449 kcal, Carbohydrate 37 g, Protein 3 g, Fat 31 g, SaturatedFat 22 g, Cholesterol 81 mg, Sodium 55 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
FROZEN CAFé-MOCHACCINO TART
A slice of this tart will taste just like the ideal version of your coffee shop's mocha frappé...only better. To make this elegant, crave-worthy dessert, simply combine coffee and chocolate ice creams into a chocolate-shortbread shell. While it is setting in the freezer, you'll whip up an airy caramel meringue to dollop on top.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h
Yield Serves 10 to 12
Number Of Ingredients 15
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
No need to visit a coffee shop! Enjoy the scrumptious combination of chocolate and coffee with these fluffy frozen treats.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield Makes 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 3.2003 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MOCHACHINO DESSERT BARS WITH WHITE MOCHA DRIZZLE
Make and share this Mochachino Dessert Bars With White Mocha Drizzle recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 45m
Yield 20 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Line 9-inch square baking pan with foil. Spray bottom and sides of foil-lined pan with cooking spray.
- In large bowl, stir cookie mix, oil, 2 tablespoons of the coffee, egg, 1/2 cup of the macadamia nuts and coconut until soft dough forms. Spread dough in bottom of pan. Bake 20 to 25 minutes or just until set. Cool completely, about 1 hour.
- In small microwavable bowl, microwave whipping cream, white chocolate and remaining 1 tablespoon coffee uncovered on High about 1 1/2 minutes, stirring every 30 seconds until chocolate is melted and mixture is smooth.
- To serve, remove bars from pan by lifting foil; cut into 5 rows by 4 rows. Place each bar on an individual dessert plate. Spoon warm drizzle over the top of each bar. Sprinkle with remaining macadamia nuts. Serve immediately. Store bars tightly covered at room temperature. Store drizzle covered in refrigerator.
Nutrition Facts : Calories 109.9, Fat 10.3, SaturatedFat 3.7, Cholesterol 19.3, Sodium 14.6, Carbohydrate 4.2, Fiber 0.4, Sugar 3.5, Protein 1.1
FROZEN BANANA MOCHACCINO
I'll let the ingredients speak for themselves! From Go Bananas! When I have bananas that are very ripe, I peel and slice them and put them in air-tight containers and store them in the freezer.The time listed in this recipe does not include the time needed to freeze bananas.
Provided by cookiedog
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except for whipped cream in a blender and puree until smooth.
- Garnish with whipped cream and cocoa powder, if desired.
Nutrition Facts : Calories 265.8, Fat 6.6, SaturatedFat 3.7, Cholesterol 17.4, Sodium 134.7, Carbohydrate 48.5, Fiber 3.6, Sugar 24.8, Protein 6.2
FROZEN MOCHACHINO BARS
Coffee and vanilla ice cream flavors blend so well to give the perfect mocha taste. Yum! Cook time includes freezing time.
Provided by SweetPnut
Categories Frozen Desserts
Time 9h
Yield 6-9 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 453.9, Fat 27.9, SaturatedFat 17.4, Cholesterol 92.5, Sodium 198.5, Carbohydrate 48.4, Fiber 2.3, Sugar 42.7, Protein 6.8
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