MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM
A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.
Provided by Martha Stewart
Categories Food & Cooking
Time 3h5m
Yield Makes 4 cups each (enough for one 8-inch layer cake)
Number Of Ingredients 16
Steps:
- Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
- Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
- Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
- Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
- Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.
MOCHA CREAM
A tasty coffee flavored whipped cream perfect for fillings and/or frostings.
Provided by Carol
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 4
Steps:
- Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g
MOCHA EGG CREAM
Steps:
- Pour the chocolate syrup and milk into a 16-ounce glass. While beating vigorously with a fork, add the club soda until the glass is three-quarters full. Add the scoop of ice cream and fill the glass with club soda. Serve ice cold with a straw and a long-handled spoon.
MOCHA POT DE CREME
Steps:
- Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
- In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate.
- Preheat the oven to 325 degrees F.
- Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
MOCHA PASTRY CREAM
Steps:
- Prepare an ice bath; set aside. In a small bowl, combine the espresso powder and hot water, and stir until dissolved; set aside. In a medium bowl, combine the whole eggs, egg yolks, and 1 cup sugar. Whisk to combine.
- In a medium saucepan, combine the milk, vanilla seeds, cornstarch, salt, and remaining cup of sugar. Bring to a boil over medium-high heat, whisking constantly. Remove from the heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined. Pour egg mixture back into the remaining milk, whisking constantly. Return saucepan to medium-high heat. Bring to a boil, whisking constantly, until mixture is thick enough to hold a trail when you drag a wooden spoon through it, about 3 minutes.
- Whisk in butter, one piece at a time. Whisk in chopped chocolate and espresso mixture; continue whisking until smooth and combined. Strain the mixture into a large, heatproof bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place in the ice bath until completely chilled, stirring occasionally, about 30 minutes. Cover and refrigerate until ready to use, up to 3 days.
MOCHA CREAM PIE
Instant coffee gives this pie its deep mocha flavor, but it's the chocolate pudding and whipped topping that make this cream pie ultra creamy!
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Bake pie crust as directed on package; cool completely.
- Beat pudding mixes, coffee and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MOCHA WHIPPED CREAM FROSTING
Simple to make yet delicious and elegant frosting good on many cakes. Use it most often with the simple Almond Torte (recipe on this site as well)
Provided by Papagayita
Categories Dessert
Time 10m
Yield 1 cake's frosting, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a bowl and beat with an electric mixer until it's thick and forms peaks when you take out the beater.
- Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.
MOCHA CREAM CHEESE FROSTING
Make and share this Mocha Cream Cheese Frosting recipe from Food.com.
Provided by crin13
Categories Dessert
Time 5m
Yield 2 layer cake/ 20 cupcakes, 20 serving(s)
Number Of Ingredients 7
Steps:
- Place cream cheese and butter in a large mixing bowl and mix on medium speed until light and fluffy.
- Mix together half-and-half, coffee, and vanilla extract.
- Combine powdered sugar and cocoa powder in small bowl.
- Add powdered sugar mixture and the coffee mixture to cream cheese and mix well.
- Add more half-and-half or powdered sugar, as needed, to achieve desired consistency. Spread on cupcakes or cake and enjoy!
Nutrition Facts : Calories 111.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 19.2, Sodium 57.9, Carbohydrate 13.4, Fiber 0.5, Sugar 12.2, Protein 1
MOCHA
If you have a coffee machine, treat yourself to a comforting, chocolatey mocha. You don't need to be a trained barista with our easy recipe
Provided by Kane Statton
Categories Breakfast, Brunch
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Nutrition Facts : Calories 168 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 0.3 milligram of sodium
MOCHA CREAM PUFFS
Looking for a special-occasion dessert that's easy to fix? Try these golden puffs with a chocolaty filling from Aimee Kirk (at right with husband Rance) of Jacksonville, Alabama.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 cream puffs.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat until mixture is smooth and shiny., Drop batter into four mounds 3 in. apart on a greased baking sheet. Bake at 425° for 20-25 minutes or until golden brown. Remove puffs to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For the filling, in a small saucepan, combine 3 tablespoons cream, chocolate chips, sugar and salt. Cook over low heat until the chips are melted; stir until blended. Remove from the heat; gradually stir in the vanilla, coffee and remaining cream. , Transfer to a small bowl. Refrigerate until chilled. Beat filling until stiff. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 281 calories, Fat 24g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 200mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
LAYERED MOCHA CREAM TORTE
Categories Coffee Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 14
Steps:
- Make crust:
- Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
- Make fillings:
- Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
- Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
- Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
- Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
- Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
- Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.
FOUR-LAYER MOCHA CREAM CAKE
A mocha whipped cream filling rests between four layers of rich, moist chocolate cake. This lovely, decadent dessert is much easier to prepare than it sounds! You can eat it right away, but it tastes better chilled. Decorate with shaved chocolate if desired. Enjoy!
Provided by Lindsay Young
Categories Desserts Cakes Chocolate Cake Recipes
Time 2h35m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch cake pans with parchment paper.
- Beat sugar and butter for cake together in a bowl with an electric mixer until creamy; add eggs and beat until pale in color.
- Mix 1 cup boiling water and cocoa powder together in a separate bowl. Mix into the sugar mixture. Combine baking soda with remaining boiling water and add to the batter. Mix in flour and baking powder until just combined. Pour evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool for 15 minutes in the pans; run a knife around the edges of the cakes and transfer onto wire racks to cool completely.
- While cakes cool, prepare filling. Combine chocolate chips, sugar, hot water, and coffee granules in a small saucepan. Stir over low heat until sugar is dissolved and mixture is smooth. Cool completely.
- Whip cream until it starts to thicken; add cooled chocolate mixture and whip until stiff.
- Split each cooled cake layer in two with a knife. Divide filling into 4 equal portions. Spread 1/4 of the filling on the first cake layer, top with another layer, and repeat until you've frosted the top layer. Chill at least 1 hour for best results.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 70.1 g, Cholesterol 127 mg, Fat 35.8 g, Fiber 3.6 g, Protein 6.1 g, SaturatedFat 21.8 g, Sodium 233.8 mg, Sugar 49.6 g
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