Thenuttychocolatecoffee Food

CHOCOLATE COFFEE

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

CHOCOLATE TOFFEE

Steps:

• Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
• Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
• Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

TOFFEE HOT CHOCOLATE

Steps:

• Heat milk, water, sugar to a boil, remove from heat and stir in chocolate and butterscotch chips until they melt into milk. Pour into small mugs or cups and top with whipped cream swirls and crushed toffee.

THE NUTTY IRISHMAN'S COFFEE

Steps:

• Combine, stir and enjoy.

NUTTY CHOCOLATE-COCONUT BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Place butter in prepared pan; bake 5 min. or until melted.
• Meanwhile, coarsely chop cookies; reserve 2 cups. Finely crush remaining cookies.
• Sprinkle finely crushed cookies and coconut over butter in pan. Pour milk evenly over coconut; sprinkle with reserved chopped cookies and nuts.
• Bake 25 to 30 min. or until lightly browned. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

NUTTY CHOCOLATE SHORTBREAD

Steps:

• Preheat the oven to 350 degrees.
• Melt the 10 tablespoons of butter and set aside.
• On a lightly greased baking sheet bake the nuts for 2-3 minutes. Shake and bake for 2-3 more minutes.
• In the food processor grind the nuts until fine.
• Add the flour and sugar and pulse a few times to mix. Add the 10 tablespoons of butter and pulse again.
• Form the dough into two balls and press each of them into a buttered and floured 8 inch pie pan.
• Cut each of the rounds of dough into 16 slices.
• Bake on the middle oven rack for 20 - 25 minutes, or until pale golden. Let cool on a rack before cutting again and inverting onto a plate.
• While the dough is baking melt together the 1 tablespoon of butter and the chocolate. When the shortbread is finished baking drizzle a little on each slice.