SPIKED MOCHA EGG CREAM
Provided by Sandra Lee
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- In a 12-ounce glass, stir together chocolate syrup, coffee liqueur, and milk. Top with seltzer and stir. Serve immediately with straw.
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 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 ICE CREAM
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA ESPRESSO ICE CREAM
This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.
Provided by DogsboroDave
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 22.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 35.7 mg, Sugar 17.4 g
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 BUTTERCREAM
Categories Mixer Chocolate Quick & Easy Boil Double Boiler Gourmet
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Melt chocolate in a double boiler or a metal bowl set over a saucepan of simmering water, stirring. Cool.
- Combine egg whites and salt in a large bowl.
- Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
- Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
- With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come back together before beating is finished.) Add vanilla, chocolate, and coffee mixture and beat 1 minute more.
MOCHA CREAM PIE
Make and share this MOCHa CREAM PIE recipe from Food.com.
Provided by mjgrimm1264
Categories Dessert
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Process cookies, 2 tablespoons sugar, and 1/2 teaspoon salt in a food processor until fine crumbs form, 15 to 30 seconds. Add butter and pulse to combine, 5 to 10 times. Press cookie mixture in the bottom and sides of a 9-inch pie plate. Bake, on a baking sheet, until crust is dry and set, 18 to 20 minutes. Cool on a rack.
- Place chocolate chips in a bowl. Whisk together cornstarch, egg yolks, 1/2 cup sugar, and 1/4 teaspoon salt in a medium saucepan. Whisk in half-and-half and coffee. Cook over medium low heat, whisking constantly, until thickened and the whisk holds a trail, 6 to 8 minutes. Strain over chocolate chips.
- Transfer pudding to a cooled crust and smooth top. Press plastic wrap directly on surface of pudding. Chill, at least 4 hours.
- Discard plastic wrap. Whip cream and 2 tablespoons sugar to medium peaks and dollop over chilled pie.
- Serve topped with shaved chocolate.
Nutrition Facts : Calories 527.8, Fat 33.4, SaturatedFat 18.8, Cholesterol 171.2, Sodium 468, Carbohydrate 54.6, Fiber 1.7, Sugar 33.5, Protein 6.3
MOCHA EGGNOG
This chocolaty twist on traditional eggnog will spread good cheer at your Christmas or New Year's celebration. My family makes a batch each year to sip while opening presents. -Beth Ann Hill, Dayton, Ohio
Provided by Taste of Home
Time 10m
Yield 2-1/2 quarts.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the milk, eggnog, 1/2 cup cream and coffee granules; heat through. Remove from the heat; stir in extracts. In a small bowl, beat remaining cream until stiff peaks form. Dollop over eggnog.
Nutrition Facts : Calories 329 calories, Fat 21g fat (13g saturated fat), Cholesterol 108mg cholesterol, Sodium 139mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 8g protein.
More about "mocha egg cream food"
MOCHA EGG CREAM - COUNTRY LIVING
From countryliving.com
Cuisine AmericanEstimated Reading Time 50 secsServings 1Calories 186 per serving
- Holding a seltzer bottle 10 inches from the glass's rim, pour the seltzer in a steady stream so it drives the seltzer below the milk mixture and creates a frothy head.
MOCHA COFFEE CREAM EGGS RECIPE - NEST AND GLOW
From nestandglow.com
Reviews 4Calories 160 per servingCategory Sweets And Fudge Recipes
- Melt 3/4 using a double boiler, remove from the heat and then add the last 1/4. This is an easy way to temper the chocolate.
- Pour into your mould and then tilt as it drys to try to make a thick even coating of chocolate. Coat twice if you think it’s too thin. Place chocolate in the freezer to set while you make the filling.
- Blend all the other ingredients together until smooth. Use a small blender jug and shake while blending.
MOCHA BUTTERCREAM TORTE | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
MOCHA CREAM CAKE ⋆ MY GERMAN RECIPES
From mygerman.recipes
MOCHA ICE CREAM – MILDLY MEANDERING
From mildlymeandering.com
MOCHA DOUBLE-CHOCOLATE CHUNK ICE CREAM - LIVE.
From genabell.com
NO-CHURN MOCHA ICE CREAM RECIPE - SMART SAVVY LIVING
From smartsavvyliving.com
EASY HOMEMADE MOCHA ICE CREAM RECIPE - LITTLE …
From littleearthlingblog.com
MOCHA CREAM MERINGUE SQUARES – THE IRISH TIMES
From irishtimes.com
4 NOSTALGIA ICE CREAM MAKER RECIPES: VANILLA, MINT, MOCHA
From hotsalty.com
MOCHA ICE CREAM | CANADIAN LIVING
From canadianliving.com
MOCHA COFFEE CREAM EGGS RECIPE - VEGAN DAIRY-FREE AND HEALTHY
From youtube.com
MOCHA EGG CREAM - FIND YOUR ANSWER
From findyouranswer.net
CREAMY MOCHA CUSTARD. - HALF BAKED HARVEST
From halfbakedharvest.com
EGG CREAM: SHAKEN, NOT STIRRED - BY LEAH KOENIG - SUBSTACK
From thejewishtable.substack.com
CHOCOLATE MOCHA CREAM PIE | PETE AND GERRY'S ORGANIC EGGS
From peteandgerrys.com
MOCHA EGG CREAM RECIPE | INA GARTEN | FOOD NETWORK
From clers.jagroto.net
MOCHA ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
MOCHA MADNESS ICE CREAM | KING ARTHUR BAKING
From kingarthurbaking.com
MANITOBA EGG FARMERS - MOCHA CHIFFON CAKE
From eggs.mb.ca
SPIKED MOCHA EGG CREAM – RECIPES NETWORK
From recipenet.org
MOCHA CHIP ICE CREAM - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
MOCHA CHOCOLATE CREAM FILLING RECIPE | SOUTHERN LIVING
From southernliving.com
EASY MOCHA ICE CREAM CAKE RECIPE - PERFECT BREW
From perfectbrew.com
KETO MOCHA COFFEE ICE CREAM RECIPE - KETOFOCUS
From ketofocus.com
MOCHA ICE CREAM CAKE ~ SOUL FOOD - ELOFLIVE.COM
From eloflive.com
MOCHA-FILLED CREAM HORNS - BETTER HOMES & GARDENS
From bhg.com
MOCHA CREAM ROLL - READER'S DIGEST CANADA
From readersdigest.ca
SPIKED MOCHA EGG CREAM | RECIPE | EGG CREAM RECIPE, EGG CREAM …
From pinterest.com
MOCHA CREAM DACQUOISE | CANADIAN LIVING
From canadianliving.com
RECIPE FOR BEST MOCHA ICE CREAM WITHOUT EGGS
From recipeschoice.com
MOCHA ICE CREAM (EGGLESS RECIPE) | COOKSHIDEOUT
From cookshideout.com
MOCHA CHIP ICE CREAM RECIPE - CUISINART.COM
From cuisinart.com
SANDRA LEE - SPIKED MOCHA EGG CREAM - YOUTUBE
From youtube.com
MOCHA EGG CREAM RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love