MOCHA MOUSSE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
- Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
- Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
- Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.
MOCHA PIZZELLE
These mocha pizzelle are chocolate cookies flavored with coffee liqueur. Store in a sealed container.
Provided by sueb
Categories Pizzelle Cookies
Time 21m
Yield 60
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine.
- Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff.
- Preheat pizzelle baker according to manufacturer's instructions.
- Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 15.7 g, Cholesterol 26.7 mg, Fat 3.8 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.2 g, Sodium 46.1 mg, Sugar 7.1 g
PIZZELLE
People around here don't know what they are. A co-worker brought some in and said "I bet you don't know what these are". Wrong. My grandmother lived in the Little Italy section of town. I got the recipe from her.
Provided by RogerOH
Categories Dessert
Time 33m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Beat together ingredients beginning with eggs and follow the list.
- Refrigerate batter overnight.
- Spoon batter in to your iron at the quantity recommended by the manufacturer.
- Cook for about 1 minute or until golden brown.
- Use the anise oil!
- Trust me the anise extract does not work.
Nutrition Facts : Calories 78.6, Fat 4.3, SaturatedFat 2.6, Cholesterol 28, Sodium 43.9, Carbohydrate 8.3, Fiber 0.1, Sugar 4.2, Protein 1.1
ORANGE PIZZELLE
A thin and crispy Italian wafer flavored with orange zest. Christmas wouldn't be Christmas without orange pizzelle! I own a Villaware® Prima Pizzelle Baker. It makes 2 pizzelle at a time. Store in an airtight container.
Provided by Lela
Categories World Cuisine Recipes European Italian
Time 21m
Yield 24
Number Of Ingredients 10
Steps:
- Sift flour and baking powder together in a small bowl.
- Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest.
- Grease and preheat pizzelle baker according to manufacturer's instructions.
- Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 13.5 g, Cholesterol 33.4 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 56.6 mg, Sugar 6.5 g
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