Mocha Creme Caramel Food

CREAMY CARAMEL MOCHA

Steps:

• In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.

MOCHA-CARAMEL FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
• Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
• Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

MOCHA-CREME CARAMEL CUPS

Steps:

• Heat oven to 300°F.
• Blend all ingredients except COOL WHIP in blender until well blended.
• Pour into 8 (4-oz.) ramekins; place in shallow baking dish. Add enough water to baking dish to come halfway up sides of ramekins.
• Bake 45 to 50 min. or just until centers are set. Carefully remove ramekins from water bath; cool completely.
• Refrigerate 4 hours.
• Serve topped with COOL WHIP.

MOCHA CREME CARAMEL

Steps:

• Heat oven to 325ºF.
• Cook 1/2 cup sugar and 1/4 cup coffee in small saucepan on high heat 5 min., stirring constantly. Pour into 9-inch round pan; tilt to evenly cover bottom of pan.
• Blend chocolate, remaining sugar and coffee in blender on high speed until smooth. Add remaining ingredients; blend well. Pour over syrup in pan.
• Bake 50 min. or until knife inserted in center comes out clean. Cool completely. Refrigerate 5 hours or until chilled.
• Run knife around rim of pan to loosen dessert; invert onto plate. Remove pan.

MOCHA CRèME CARAMEL

Steps:

• For Custard:
• Position rack in center of oven and preheat to 325°F. Place six 1/2 cup ramekins or custard cups in baking pan. Stir 2/3 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Wash down sugar crystals from sides of pan with brush dipped into cold water. Increase heat to medium-high and bring mixture to boil. Boil without stirring until mixture turns deep golden brown, swirling pan occasionally, about 9 minutes. Immediately divide caramel among ramekins. Carefully tilt ramekins to coat bottoms (not sides) with caramel.
• Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan, whisking until sugar dissolves. Remove from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Whisk in instant coffee, yolks, and egg.
• Divide custard mixture evenly among caramel-lined ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake until custards are set around edges and centers move only slightly when baking pan is shaken, about 30 minutes.
• Remove custards from water and cool completely. Refrigerate until very cold, about 4 hours. (Custards can be prepared 1 day ahead.)
• For Ganache:
• Dissolve instant coffee in 1/2 teaspoon water in small bowl. Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat and stir in coffee mixture. Cool until just warm to touch.
• Divide ganache among custards. Spread ganache with back of spoon to cover top of custards completely. Refrigerate until ganache is set, at least 30 minutes. (Can be prepared 3 days ahead; cover.)
• Run small sharp knife around edge of custards to loosen. Invert custards onto plates and serve.

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 POTS DE CRèME

Steps:

• Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.

CHOCCA MOCCA CARAMEL CAKE

Steps:

• Preheat the oven to 180C/Gas 4/fan oven 160C. Butter a 20cm/8in round cake tin and line the base with baking parchment.
• Measure the coffee and cocoa into a cup, add the hot water and mix to a smooth paste. Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste in a large mixing bowl and beat with a wooden spoon or electric beaters for 2-3 minutes until smooth. Break the caramel bars into sections and stir into the mixture.
• Turn the mixture into the prepared tin and smooth the top. Bake for 35-40 minutes, until the top springs back when you press it lightly. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool.
• To make the icing, break up the caramel bars and put in a small pan with the butter and milk. Gently heat until smooth, stirring all the time, then remove from the heat and stir in the icing sugar (don't worry if it doesn't dissolve immediately, just keep stirring). Leave to cool until it thickens enough to leave a trail when you lift the spoon. Put the cake on a serving plate, spread the icing over the top, letting it fall softly down the sides, then leave to set.

CARAMEL-MOCHA ICE CREAM DESSERT

Steps:

• Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers., Bake 8-10 minutes or until bubbly. Cool completely on a wire rack., Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13x9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm., Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set., Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm., Remove from freezer 15 minutes before serving. Garnish with chocolate curls.

CREME CARAMEL

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.