Double Double Chocolate Cappuccino Cocoa Recipes

Steps:

• Pulse the first five ingredients in a food processor until baking chips are finely ground. Transfer to a large airtight container. Store in a cool, dry place up to 6 months., To prepare hot cocoa: Place 1/3 cup hot cocoa mix in a mug. Stir in hot milk until blended.

Steps:

• In chilled small bowl, beat whipping cream, 1 tablespoon brown sugar and 1 teaspoon espresso coffee with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
• Mix milk, cocoa, 1/3 cup brown sugar and 2 tablespoons espresso coffee in 3-quart saucepan. Heat over medium heat, stirring occasionally, just to simmering (do not boil).
• Stir in chocolate until melted. Pour mixture into cups or mugs. Top each with whipped cream. Garnish with cinnamon sticks for stirring.

Steps:

• In a chilled small bowl, bet the whipcream 1 Tbsp brown sugar & 1 Tps espresso coffee with an electric mixre on hight speed until stiffpeaks form. Cover & refrigerate until serving.
• Then mix milk, cocoa,1/3 cupbrown sugar & 2 Tbsp espresso coffee in a 3 quart pot. Heat over medium heat, make sure to stir occasinally. Bring to a simmer. Make sure not to boil.
• Then stir in the chocolate until melted.Pour mixture into cups or mugs. Then top each 1 with whip cream. Garnish the chocolate & the cinnamon sticks to stir.
• Special Tip: Pour the mixture into a crock pot on low heat with 2 cinnamon sticks & it will stay warm for up to 8 hours.

Steps:

• In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.
• To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup boiling water, and stir until dissolved. Serve hot.

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Steps:

• Combine all ingredients. Store in an airtight container. To prepare 1 serving, stir 3 tablespoons mix into 6 oz. hot water.