Frozen Mochas Food

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FROZEN MOCHA MOUSSE



Frozen Mocha Mousse image

Provided by Ina Garten

Categories     dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 13

7 ounces bittersweet chocolate, divided, plus extra for decorating
3 tablespoons coffee liqueur
3 tablespoons water
2 teaspoons instant espresso granules
6 extra-large eggs, at room temperature, separated
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 cups cold heavy cream
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
  • Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
  • Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
  • Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
  • For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

FROZEN MOCHA



Frozen Mocha image

Dutch process cocoa is the secret to rich chocolate flavor in this recipe, which may be frozen and scooped like ice cream or enjoyed as a frosty spoon drink. Although it takes just minutes to make, start the recipe one or two days in advance to allow for freezing time.

Provided by Food Network

Categories     dessert

Time 12h20m

Yield 6 servings

Number Of Ingredients 5

1/2 cup (unsifted) unsweetened Dutch Process Cocoa
3/4 cup sugar
3/4 cup plus 1/4 cup water
4 teaspoons instant espresso powder or freeze dried instant coffee
2 cups low fat (2 percent) milk

Steps:

  • Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
  • Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.

ULTIMATE FROZEN MOCHA



Ultimate Frozen Mocha image

Provided by Ree Drummond Bio & Top Recipes

Categories     beverage

Time 10m

Yield 1 serving

Number Of Ingredients 9

8 ounces cold brew coffee
1/4 teaspoon vanilla extract
2 tablespoons vanilla instant pudding powder
1/4 cup dark chocolate syrup, plus more for topping
1/4 cup white chocolate syrup, plus more for topping
1/4 cup chocolate chips
1/4 cup half-and-half
Canned whipped cream, for topping
1 tablespoon shaved chocolate, for topping

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.

FROZEN MOCHA WITH CHOCOLATE-DIPPED PRALINES



Frozen Mocha with Chocolate-Dipped Pralines image

This sweet pick-me-up is perfect for a hot day and is a great way to use your ice cream maker without a lot of advance prep. No need to make an ice cream base--simply whisk together a few basic ingredients and soon you'll have a frozen beverage that beats any creation from the neighborhood coffee shop. Crunchy chocolate-hazelnut pralines make the perfect topping.

Provided by Food Network

Categories     beverage

Time 30m

Yield 2 servings

Number Of Ingredients 11

1/2 cup brewed espresso, chilled
1/4 cup chocolate syrup, plus more for drizzling
1/2 cup half-and-half
1/4 cup heavy cream
Nonstick cooking spray
1 cup granulated sugar
1 cup toasted hazelnuts, roughly chopped
1/2 teaspoon fine salt
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped
Whipped cream, for serving

Steps:

  • Prepare an ice cream maker according to the manufacturer's instructions.
  • Whisk together the espresso, chocolate syrup, half-and-half and cream in a medium bowl until well combined. Pour into the ice cream maker and churn until the mixture is thickened with a slushy consistency, about 25 minutes, depending on your machine.
  • Meanwhile, line a baking sheet with parchment and spray lightly with cooking spray.
  • Put the sugar in a medium saucepan and add enough water to reach the consistency of wet sand, about 1/4 cup. Bring to a simmer over medium-high heat, swirling gently so it cooks evenly, until the sugar is melted and the mixture is dark golden-brown like maple syrup, about 5 minutes. Using a heatproof spatula, stir in the hazelnuts, salt and vanilla. Immediately transfer to the prepared baking sheet spreading into a thin, even layer. Let cool completely and break into large pieces (see Cook's Note).
  • Put the chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring well after each, until melted and smooth, 1 to 2 minutes total. Using 2 forks, dip the cooled praline pieces in the chocolate and return to the baking sheet until the chocolate is set.
  • Dip the rims of 2 glasses in the remaining melted chocolate. Divide the frozen mocha mixture between the glasses, top with whipped cream and serve with the pralines on top.

FIRESIDE FROZEN MOCHA (MAGIC BULLET)



Fireside Frozen Mocha (Magic Bullet) image

Based on a recipe from my Magic Bullet to Go! Recipe Handbook camping section. It says, "The perfect pick-me-up for a mid-day slump! In just seconds, you'll have a frosty, refreshing, chocolate-y coffee drink that will be the envy of neighboring campers!" For one serving, halve the ingredients; for four servings, simply double the ingredients. I would presume this can also be made in a regular blender, so I've included directions for either.

Provided by mersaydees

Categories     Beverages

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup brewed coffee, cooled
2 -3 tablespoons chocolate syrup or 2 -3 tablespoons cocoa powder
1/4 cup milk
1 -2 teaspoon sugar (optional)
1 cup ice

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.

Nutrition Facts : Calories 85.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 4.6, Sodium 84.1, Carbohydrate 13.1, Fiber 0.5, Sugar 6.2, Protein 2

CREAMY MOCHA FROZEN DESSERT



Creamy Mocha Frozen Dessert image

Light as a feather, this cool, satisfying dessert is delicious and impressive to serve. It's an excellent dessert to take to a potluck because it can be made ahead and stored in the freezer. -Launa Shoemaker, Landrum, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 24 servings.

Number Of Ingredients 9

2 teaspoons instant coffee granules
1 tablespoon hot water
1 cup cream-filled chocolate cookie crumbs
3/4 cup chopped pecans, divided
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup chocolate syrup
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish. , In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.

Nutrition Facts :

CREAMY MOCHA FROZEN DESSERT



Creamy Mocha Frozen Dessert image

A wonderful creamy mocha frozen dessert for the summer or anytime. Grated chocolate may be sprinkled on top along with the chopped pecans.

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time 15m

Yield 20 serving(s)

Number Of Ingredients 10

2 teaspoons instant coffee granules
1 tablespoon hot water
1 1/2 cups crushed cream-filled Oreo cookies (measure after crushing)
1 cup chopped pecans, divided
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons butter or 2 tablespoons margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup chocolate flavored syrup (I use Hershey's and also homemade)
1 (8 ounce) carton frozen Cool Whip Topping, thawed

Steps:

  • Prepare a 13 x 9-inch baking pan.
  • In a small bowl, dissolve the coffee granules in hot water; set aside.
  • In another bowl, combine cookie crumbs, 1/2 cup chopped pecans and melted butter.
  • Press into the bottom of the pan.
  • In a mixing bowl, beat the softened cream cheese until light and fluffy.
  • Blend in the coffee mixture, sweetened condensed milk and the chocolate syrup; mix to combine.
  • FOLD (do not beat) in the thawed whipped topping.
  • Spread over the crust in pan.
  • Sprinkle the remaining pecans on top.
  • Freeze.

Nutrition Facts : Calories 351.1, Fat 24.6, SaturatedFat 11.9, Cholesterol 56.5, Sodium 208.8, Carbohydrate 29.6, Fiber 1.2, Sugar 21.7, Protein 5.1

FROZEN MOCHA VELVET LUSH



Frozen Mocha Velvet Lush image

Based on the recipe "Velvet Lush" from Company's Coming "Chocolate Everything" Cookbook. I changed a few things and came up with this. Time does not include chill time.

Provided by Pamela

Categories     Frozen Desserts

Time 45m

Yield 12 serving(s)

Number Of Ingredients 17

3 tablespoons butter, softened
1/3 cup white sugar
1/4 cup flour
2 tablespoons cocoa
1 teaspoon instant coffee granules, crushed into powder
1 large egg
1/2 teaspoon vanilla
3 cups semisweet chocolate, chip
2 teaspoons instant coffee granules, crushed into powder
1/4 cup butter
3/4 cup hot water
2 teaspoons vanilla or 2 teaspoons Kahlua
2 large eggs
1/4 cup icing sugar
2 cups whipped cream
1/2 cup whipping cream
4 semi-sweet chocolate baking squares

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



Frozen Mocha Cheesecake image

No bake & pretty easy to prep. The only down fall is it will need to freeze about 6 hours before eating. But it's well worth the wait & kids love it too.

Provided by lilbrittyn

Categories     Frozen Desserts

Time 6h15m

Yield 8-12 serving(s)

Number Of Ingredients 10

Oreo cookie pie crust
1 1/4 cups finely crushed Oreo cookies (regular or double stuff)
1/4 cup granulated sugar
1/4 cup melted butter
8 ounces cream cheese
14 ounces sweetened condensed milk
2/3 cup chocolate syrup
2 tablespoons instant coffee
1 tablespoon hot water
1 cup whipping cream, whipped

Steps:

  • Crust: In a small bowl, combine cookie crumbs, sugar & butter. Mix well. Press mixture in a 9in. spring-form or a 13x9 inch pan. Pat evenly to cover all sides and bottom. Place in freezer.
  • Filling: In a large bowl, beat cream cheese until fluffy. Add milk & chocolate syrup. Beat until smooth. In small bowl, dissolve coffee in water. Add to cream cheese mixture & stir well. Fold in whipped cream. Pour filling into chilled pan. Cover & freeze for 6 hours. Sprinkle with additional cookie crumbs.

Nutrition Facts : Calories 592, Fat 35.9, SaturatedFat 20.6, Cholesterol 104.4, Sodium 376.9, Carbohydrate 61.6, Fiber 1.1, Sugar 48.9, Protein 8.3

MAKEOVER FROZEN MOCHA CHEESECAKE LOAF



Makeover Frozen Mocha Cheesecake Loaf image

Make and share this Makeover Frozen Mocha Cheesecake Loaf recipe from Food.com.

Provided by looneytunesfan

Categories     Frozen Desserts

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups reduced-fat creme-filled chocolate sandwich cookies, crumbled
4 1/2 teaspoons butter, melted
1 (8 ounce) package reduced-fat cream cheese
1 (14 ounce) can fat-free sweetened condensed milk
1 tablespoon vanilla extract
4 cups reduced-fat whipped topping
7 teaspoons instant coffee granules
1 tablespoon hot water
1/2 cup chocolate syrup

Steps:

  • Line a 9-in. x 5-in. x 3-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1/2 inches up the sides of prepared pan.
  • In a large mixing bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in whipped topping. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup.
  • Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices.

Nutrition Facts : Calories 155.4, Fat 8.7, SaturatedFat 6, Cholesterol 14.6, Sodium 163.6, Carbohydrate 15.8, Fiber 0.3, Sugar 11.6, Protein 2.9

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