MOCHA CIGARS WITH COFFEE CREAM
These delicate, airy confections could even be called ladylike -- perfect for showers or luncheons.
Provided by Martha Stewart
Categories Entertaining Baby Shower Ideas Baby Shower Party Recipes
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Combine sugar, flour, and salt in a bowl; make a well in the center. In another bowl, combine vanilla scrapings and butter. Add vanilla butter, egg whites, and cream to sugar mixture; combine. Using the large holes of a box grater, grate chocolate. Gently fold half the chocolate into batter; reserve remaining chocolate in a small bowl. Cover batter; chill at least 2 hours or overnight.
- Trace a 4 1/2-inch circle onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. Using a utility knife, cut out the traced circle to make a stencil.
- Place a Silpat on work surface. Place stencil on Silpat. Using a spatula, spread about 2 teaspoons batter to fill circle. Repeat process, making three more circles. Remove stencil; transfer Silpat to baking sheet.
- Transfer baking sheet to oven; bake 2 1/2 minutes. Rotate pan; bake 2 1/2 minutes more, or until golden brown. Working quickly, use a spatula to remove cookies from Silpat; roll each around the handle of a wooden spoon. Remove from spoon; let cool on wire rack. (If cookies harden before rolling, return tray to oven for 30 seconds or until pliable.)
- Using a pastry bag fitted with a 3/8-inch plain round pastry tip, fill with coffee cream. Pipe cream into one end of cookie until it is full. Dip each end in chocolate shavings; serve immediately.
CAFE MOCHA
Steps:
- In a coffee mug, drizzle in the chocolate syrup, white chocolate liqueur and 1 dollop of the whipped cream, then pour over the hot coffee. Carefully stir the mixture until well blended. Garnish with the other dollop of whipped cream and a drizzle of chocolate syrup.
NO-CHURN MOCHA AFFOGATO
Provided by Valerie Bertinelli
Categories dessert
Time 4h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.
- Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more.
- Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture.
- Cover and freeze until completely set, at least 4 hours or preferably overnight.
- To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately.
ICED COFFEE MOCHA
I have really been on a iced coffee kick as of late. This is one version I've tried and really like. You may use cooled coffee, but I think the flavor is better if you pour hot coffee over ice. Time doesn't include time to brew coffee.
Provided by MsSally
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fill tall glass with ice.
- Mix coffee with syrup, creamer and sugar.
- Pour over ice.
- ENJOY!
MOCHA COFFEE CREAMER
Wonderful Christmas gift ideas, flavored coffee creamers to go along with pretty coffee cups and your favorite coffee blend. Adding the liquid extracts to the dry ingredients should not be worrisome with this helpful tip. Place dry ingredients in a jar, sprinkle the wet ingredients over the dry, close lid tightly and shake well for about 20-30 seconds. Include a card with instructions, 1-2 tablespoons of creamer per mug and your gift is ready for giving. This recipe was adapted from a cooking information and recipe website.
Provided by lauralie41
Categories Beverages
Time 5m
Yield 4 mugs
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a screw-top lid.
- Shake well to combine.
- Add 1-2 tablespoons to 6 ounces of coffee. Enjoy!
Nutrition Facts : Calories 306.7, Fat 9.1, SaturatedFat 3, Cholesterol 3, Sodium 132.7, Carbohydrate 56.8, Fiber 7.5, Sugar 44.5, Protein 10.3
MOCHA CIGARS WITH COFFEE CREAM
Looks like cigars, but delicious and tasty. Have a coffee cream inside and chocolate dipped on each end. Hope you enjoy!
Provided by KITTYCATGRL
Categories Coffee Liqueur Desserts
Time 4h5m
Yield 48
Number Of Ingredients 13
Steps:
- In a large bowl, mix 2 cups confectioners' sugar, flour and salt. Make a well in the center and set aside.
- In another bowl, combine melted butter and vanilla scrapings. Pour vanilla butter, egg whites and 1 tablespoon cream into well of dry ingredients. Mix until smooth. Fold in 1 1/2 ounces grated chocolate. Chill in refrigerator 2 hours or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with waxed paper.
- Make a stencil by using a utility knife to cut a 4 1/2 inch (11.5 centimeter) circle in the center of a flexible plastic lid. Place the stencil on the baking sheet and spread 2 teaspoons of batter inside circle; remove stencil. Make 3 circles on a baking sheet.
- Bake in preheated oven 2 minutes, rotate pan and bake 2 minutes more, until golden. Working quickly, remove cookie from tray with a spatula and roll around the handle of a wooden spoon. Place rolled cookies on wire rack to cool completely. If cookies harden before rolling, return to oven for 30 seconds to soften. Repeat to use all remaining batter.
- To make coffee cream: Beat together coffee liqueur and espresso powder until powder is dissolved. Beat in 2 1/2 cups cream and 1/4 cup confectioners' sugar until soft peaks form. Refrigerate 15 minutes.
- Fill cooled cookies with coffee cream using a pastry bag fitted with a 3/8 inch round tip. Dip each end of filled cookies in grated chocolate. Serve at once, or store in an airtight container up to 3 days.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 10.5 g, Cholesterol 23.8 mg, Fat 7.7 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 4.8 g, Sodium 35.2 mg, Sugar 7.4 g
MOCHA CIGARS WITH COFFEE CREAM
Looks like cigars, but delicious and tasty. Have a coffee cream inside and chocolate dipped on each end. Hope you enjoy!
Provided by KITTYCATGRL
Categories Coffee Liqueur Desserts
Time 4h5m
Yield 48
Number Of Ingredients 13
Steps:
- In a large bowl, mix 2 cups confectioners' sugar, flour and salt. Make a well in the center and set aside.
- In another bowl, combine melted butter and vanilla scrapings. Pour vanilla butter, egg whites and 1 tablespoon cream into well of dry ingredients. Mix until smooth. Fold in 1 1/2 ounces grated chocolate. Chill in refrigerator 2 hours or overnight.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with waxed paper.
- Make a stencil by using a utility knife to cut a 4 1/2 inch (11.5 centimeter) circle in the center of a flexible plastic lid. Place the stencil on the baking sheet and spread 2 teaspoons of batter inside circle; remove stencil. Make 3 circles on a baking sheet.
- Bake in preheated oven 2 minutes, rotate pan and bake 2 minutes more, until golden. Working quickly, remove cookie from tray with a spatula and roll around the handle of a wooden spoon. Place rolled cookies on wire rack to cool completely. If cookies harden before rolling, return to oven for 30 seconds to soften. Repeat to use all remaining batter.
- To make coffee cream: Beat together coffee liqueur and espresso powder until powder is dissolved. Beat in 2 1/2 cups cream and 1/4 cup confectioners' sugar until soft peaks form. Refrigerate 15 minutes.
- Fill cooled cookies with coffee cream using a pastry bag fitted with a 3/8 inch round tip. Dip each end of filled cookies in grated chocolate. Serve at once, or store in an airtight container up to 3 days.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 10.5 g, Cholesterol 23.8 mg, Fat 7.7 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 4.8 g, Sodium 35.2 mg, Sugar 7.4 g
MOCHA COFFEE MIX
Whether I use regular or decaf crystals, everyone I know gives this creamy coffee-and-chocolate blend rave reviews. It's easy to mix, put in pretty jars and keep on hand for hostess gifts.
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine the creamer, sugar, coffee granules and cocoa. Cover and process until fine. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Yield: 8 servings (2 cups total)., To prepare mocha coffee: Place 1/4 cup mix in a mug; add boiling water and stir until dissolved.
Nutrition Facts :
COFFEE AND MOCHA BUTTERCREAMS
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha.
Provided by Ruth Cousineau
Categories Coffee Chocolate Dessert Christmas Kid-Friendly Quick & Easy Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 5 cups coffee-flavored and 2 1/2 cups mocha flavored
Number Of Ingredients 11
Steps:
- Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.
- At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.
- When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks' note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)
- Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally.
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