Mocha Chip Pudding Food

MARVELOUS MOCHA PUDDING

Steps:

• Beat pudding mix, milk and coffee in medium bowl with whisk 2 min. or until well blended.
• Spoon half the pudding into 4 dessert glasses; top each with 2 crumbled cookies. Stir COOL WHIP into remaining pudding; spoon over desserts.
• Top with remaining whole cookies.

STOVETOP MOCHA PUDDING

Steps:

• In a small saucepan, bring 1 cup milk and the ground coffee to a boil. Turn off the heat and let sit for 10 minutes to infuse.
• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the remaining milk until smooth. Whisk in the half-and-half until smooth. Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes.
• Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. (The recipe can be made through this step up to 2 days in advance.) Serve cold.
• Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon. Toss the brioche sticks in the melted butter, then the cinnamon sugar. Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown.

HOT MOCHA PUDDINGS

Steps:

• Measure the milk in a large jug, then blend with the prunes and coffee in a food processor until smooth. Add the butter, sugar, egg, almonds, cocoa, flour and a pinch of salt, then blitz again to make a thick batter.
• Scrape evenly and cleanly (don't take the mixture up the sides) into 4 x 175ml ramekins (don't use any with metal on them!). Cook in the microwave, spaced round the edge of the turntable, on Medium for 6 mins. The puddings will still look a bit moist, but that's fine. Stand for 5 mins, then serve topped with a scoop of ice cream and a little liqueur, if you like.

MOCHA CHOCOLATE CHIP ICEBOX CAKE

Steps:

• Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
• Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
• Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

MOCHA-CHIP PUDDING

Steps:

• Dissolve 4 to 5 teaspoons instant espresso powder in 2 tablespoons boiling water; set aside until cool.
• Mix dissolved espresso into 1 recipe cooled Chocolate Pudding. Garnish with 1/4 cup miniature chocolate chips.

CHOCOLATE MOCHA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Break up bread or doughnuts into a 13 x 9 pan.
• Add chopped nuts and chocolate chips.
• Whisk eggs, milk, coffee, sugar, vanilla and cinnamon together.
• Pour mixture over bread and allow to soak in, while stirring.
• Place a pan filled with hot water into oven on lower rack and bread pudding on upper rack of oven. This will keep steam in oven to prevent curdling.
• Bake for 60 minutes.
• Warm cream cheese in microwave for 20 seconds.
• Mix in confectioners sugar.
• Add milk until glaze is proper consistancy to pour over warm pudding.
• Remove pudding from oven and while still warm, drizzle glaze over.
• Best eaten while warm.

SAUCY MOCHA PUDDING

Steps:

• In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

MOCHA DARK CHOCOLATE CHIP AND HEMP SEED NUT COOKIES

Steps:

• Preheat oven to 345 degrees F (174 degrees C).
• Combine flaxseed meal, butter, eggs, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Stir in oat flour, pudding mix, and baking soda gradually. Fold chocolate chips and hemp seed nuts into the dough.
• Scoop dough onto ungreased baking sheets with a cookie scoop.
• Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Flatten with a fork if desired.

CHOCOLATE MOCHA PUDDING - LOW CARB

Steps:

• Put all ingredients in a bowl.
• Whip until combined.
• Chill and serve.

MOCHA CHIP BUNDT CAKE

Steps:

• In a bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. , In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake.