Tag : Coffee

Espresso Brownies

Ingredients

  • 1 cup butter, melted
  • 2 cups granulated sugar
  • 1/3 cup espresso or instant espresso powder
  • 4 eggs
  • 1 1/2 cups all purpose flour
  • 1 cup unsweetened cocoa powder

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and the sugar. Add the espresso powder and mix until combined. Add eggs and mix until combined. Add the flour and cocoa powder and stir to combine. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
  3. Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle.

Comments

Source: pinchofyum.com

These are AMAZING, by themselves or a la mode.  I’ve always made them with real espresso (prepared with an espresso machine), but the original recipe calls for instant espresso powder.

8-14-2016 |

Mocha Chocolate Mousse

Ingredients

  • 12 oz bittersweet chcolate baking bars (60% cacao), chopped
  • 2/3 cup strong brewed coffee
  • 1/4 cup bourbon
  • 1/2 tsp vanilla extract
  • 1/2 tsp reduced sodium soy sauce
  • 1 2/3 cups heavy cream, divided
  • 1/4 cup sugar

Instructions

  1. Microwave chocolate in a large microwave safe bowl on high for 1 minute or until slightly melted.
  2. Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat. Pour cream mixture over chocolate in bowl. Let stand 15 seconds then stir until smooth. Cool completely (about 30 minutes).
  3. Beat remaining 1 cup cream at high speed until foamy. Gradually add sugar, beating until soft peaks form.
  4. Stir in 1/2 cup coffee mixture until blended. Then gradually fold in remaining coffee mixture. (Mixture will be loose.)
  5. Spoon chocolate mixture into a shallow 2 quart bowl or 6 8-10 oz glasses. Cover with plastic wrap and chill 2-3 hours. Serve with cookies and toppings if desired. May be stored in refrigerator prepared up to 2 days.
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Mocha Chip Ice Cream Cake

Ingredients

  • 1 pint dark chocolate chunk coffee ice cream, softened
  • 3 sugar cones, crushed
  • 1/3 cup chocolate fudge shell topping
  • 6 Oreos, finely crushed
  • 14 oz. chocolate- chocolate chip ice cream, softened
  • Mocha ganache and chocolate covered coffee beans for topping


Instructions

  1. Line an 8×5 inch loaf pan with plastic wrap, allowing it to extend several inches over the sides. Spread the chocolate chunk coffee ice cream in the pan. Sprinkle with cones and drizzle with shell topping. Freeze for 30 minutes.
  2. Spread chocolate chocolate chip ice cream over previous layers. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
  3. Lift ice cream loaf from pan and invert onto serving plate. Discard plastic wrap. Prepare Mocha Ganache, and slowly pour over ice cream loaf, allowing it to drop down the sides. Freeze for 10 minutes. Let stand at room temperature for 10 minutes before serving. Garnish with coffee beans if desired.

Ingredients for Mocha Ganache

  • 4 oz semisweet chocolate baking bar, chopped
  • 1 tsp instant espresso
  • 4 tbsp whipping cream, divided

Instructions for Mocha Ganache

  1. Microwave chocolate, espresso, and 3 tbsp cream in bowl on High for 1 minute or until melted and smooth, stirring every 30 seconds. Whisk in an additional 1 tbsp cream until smooth. Use immediately.
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