Mocha Sauce Food

MOCHA SAUCE

Mocha Sauce image

Make and share this Mocha Sauce recipe from Food.com.

Provided by SusieQusie

Categories Sauces

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup unsweetened cocoa powder
1/2 cup strong brewed coffee
1/2 cup honey
1/4 cup heavy cream

Steps:

In a small heavy saucepan, combine all ingredients and cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened. Cool.
Serving size = 2 tablespoons.

STEPHAN PYLES CHOCOLATE PUDDING CAKE WITH MOCHA SAUCE

Stephan Pyles Chocolate Pudding Cake with Mocha Sauce image

Provided by Food Network

Categories dessert

Time 4h5m

Yield 8 servings

Number Of Ingredients 25

Ingredients

1 cup cake flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
2 egg yolks
5 tablespoons sugar
5 tablespoons melted unsalted butter, cooled
3 egg whites, room temperature
1/2 teaspoon salt
1/4 teaspoon cream of tartar
5 ounces bittersweet chocolate, chopped
6 egg yolks
2 1/2 cup heavy cream
5 tablespoons sugar
1/2 cup roasted pecans
1 teaspoon vanilla
2 cups heavy cream
2 tablespoons Tia Maria
1 vanilla bean, slit and scraped
2 egg yolks
1/2 cup sugar
2 tablespoons espresso coffee
Whipped cream in pastry bag
Powdered sugar in shaker
1/2 sheet pan with melted chocolate
Espresso powder

Steps:

Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.

MOCHA FUDGE SAUCE

Mocha Fudge Sauce image

Provided by Katie Lee Biegel

Categories dessert

Time 15m

Yield 3 cups

Number Of Ingredients 5

Ingredients

One 14-ounce can sweetened condensed milk
One 12-ounce bag semisweet chocolate chips or 12 ounces semisweet chocolate, cut into chunks
4 tablespoons unsalted butter
2 teaspoons instant espresso
1 teaspoon pure vanilla extract

Steps:

In a medium saucepan, combine the condensed milk, chocolate, butter and espresso and cook over low heat, stirring, until the chocolate is completely melted and the sauce is smooth. Remove from the heat and stir in the vanilla. Transfer the sauce to a small pitcher. Serve over ice cream.

EASY MOCHA SAUCE

Easy Mocha Sauce image

Whether you dip biscotti in it or drizzle it over coffee or ice cream, this Easy Mocha Sauce is a must-try for both chocolate and coffee lovers.

Provided by My Food and Family

Categories Recipes

Time 5m

Yield 4 servings, about 2 Tbsp. each

Number Of Ingredients 3

Ingredients

1 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
2 tsp. warm water
1/2 cup chocolate syrup

Steps:

Add coffee granules to water in small bowl; stir until dissolved.
Stir in chocolate syrup.

Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 22 g, Protein 1 g

OLD-FASHIONED MOCHA HOT FUDGE SAUCE

Old-Fashioned Mocha Hot Fudge Sauce image

Provided by Dede Wilson

Categories Sauce Coffee Milk/Cream Chocolate Dairy Dessert Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 1/4 cups

Number Of Ingredients 9

Ingredients

1/2 cup unsweetened cocoa powder
1/2 cup heavy whipping cream
1/4 cup coarsely ground coffee beans
1 1/3 cups sugar
1 cup light corn syrup
1/4 cup water
4 ounces unsweetened chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter, diced
2 teaspoons vanilla extract

Steps:

Sift cocoa into medium bowl. Bring cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes. Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
Bring sugar, corn syrup, 1/4 cup water, and coffee-flavored cream to boil in medium saucepan, whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat. Whisk in chocolate, butter, and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remaining chocolate mixture, whisking until sauce is smooth and shiny. DO AHEAD Can be made 1 week ahead.Cool. Cover and refrigerate. Rewarm sauce over low heat before using.

MOCHA SAUCE

Mocha Sauce image

Categories Sauce Coffee Chocolate Dessert Vegetarian Dinner Vegan Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 3 tablespoons (2 servings)

Number Of Ingredients 5

Ingredients

2 tablespoons brewed coffee
1 ounce semisweet chocolate, chopped
1/4 teaspoon vanilla
1/8 teaspoon cornstarch
Pinch cinnamon

Steps:

Combine all ingredients in a small saucepan and cook, whisking, over moderately low heat until smooth and thickened, about 2 minutes. Remove from heat and cool to warm before serving.

MOCHA

Mocha image

This is a chocolate and coffee-lover's favorite! Using a home espresso machine, mix espresso, chocolate, and steamed milk--then top with whipped cream.

Provided by Mackenzie

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 5m

Yield 1

Number Of Ingredients 4

Ingredients

1 ¼ cups 2% milk
2 tablespoons chocolate syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon sweetened whipped cream

Steps:

Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

Nutrition Facts : Calories 266 calories, Carbohydrate 39.1 g, Cholesterol 26.7 mg, Fat 7.2 g, Fiber 1 g, Protein 11 g, SaturatedFat 4.5 g, Sodium 162 mg, Sugar 33.2 g

RUM MOCHA CHOCOLATE SAUCE

Rum Mocha Chocolate Sauce image

This recipe is from "Maida Heatter's Book of Great Chocolate Desserts." This may be served hot, warm, at room temperature, or cold. It may be kept warm or reheated over hot water. It may be refrigerated for weeks. It is wonderful over ice cream--it does not harden.

Provided by MSnow

Categories Dessert

Time 20m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1/4 lb butter
1 cup granulated sugar
1/2 cup strained unsweetened cocoa powder
2 tablespoons dark rum
1 cup heavy cream
1/8 teaspoon salt
1 teaspoon dry instant coffee
1 teaspoon vanilla extract

Steps:

In a medium-size heavy saucepan over low heat melt the butter.
Add the sugar, cocoa, rum, heavy cream, and salt.
Stir over moderate heat until the mixture comes to a boil.
Add the instant coffee and stir to dissolve.
Reduce the heat and let simmer for 5 minutes.
Remove from the heat and stir in the vanilla.

Nutrition Facts : Calories 1294, Fat 93, SaturatedFat 58.3, Cholesterol 285, Sodium 522.6, Carbohydrate 115.6, Fiber 7.1, Sugar 100.7, Protein 7.2

SAUCY MOCHA PUDDING

Saucy Mocha Pudding image

Both my grandmother and mother made this dessert. I have five children, though (four grandchildren now also)-when my turn at the recipe came, I learned it was best to double it! We've eaten Saucy Mocha Pudding with ice cream and whipped cream, but it's scrumptious just plain. It's very easy to prepare. So don't wait for a special occasion to try it...it sweetness any meal.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield about 9 servings.

Number Of Ingredients 14

Ingredients

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups strong brewed coffee
CAKE:
1/3 cup butter, softened
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk
Fresh raspberries and mint, optional

Steps:

In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA

Mocha image

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

Ingredients

18g ground espresso, or 1 espresso pod
250ml milk
1 tsp drinking chocolate
large cup, 300-350ml capacity

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

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