ESPRESSO CHOCOLATE TRUFFLES WITH TOFFEE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 18 to 24 truffles
Number Of Ingredients 7
Steps:
- Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
- Whisk in the vanilla extract, then the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
- Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
ESPRESSO TOFFEE
This recipe was printed on a Challenge butter package. Being a coffee lover I had to try it. I have never found a candy recipe that yields a tastier treat.
Provided by Jack Kaufman
Categories Candy
Time 50m
Yield 1 1/2 pounds, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
- Melt butter over medium heat in heavy 2 to 3 quart saucepan.
- Stir in sugar, corn syrup and espresso.
- Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
- Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
- Pour mixture into prepared pan.
- Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
- (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
- Gently press nuts into chocolate.
- Let candy stand at room temperature to cool completely.
- Break into pieces.
- Store in an airtight container.
Nutrition Facts : Calories 619.2, Fat 40.4, SaturatedFat 23.1, Cholesterol 81.3, Sodium 248.9, Carbohydrate 68.2, Fiber 2, Sugar 62.3, Protein 2.8
ESPRESSO TOFFEE FUDGE
Steps:
- Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
- Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
ESPRESSO SPONGE TOFFEE
This is a recipe for espresso-flavored sponge toffee. I put it on my blog (http://bostoncheapeats.blogspot.com/) after trying it out. The bitterness of the espresso is good for countering the sweetness of the sponge toffee. If you have dark chocolate chips or melting chocolate, let the toffee harden and cool, break into pieces, and dip into melted dark chocolate for a more sophisticated treat or gift. Enjoy!
Provided by Oparu
Categories Candy
Time 20m
Yield 1 pan, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan (at least 2 quarts big) on low, heat up the first 4 ingredients (everything except the baking soda). Use a wooden spoon to mix the ingredients together.
- Make sure you have a candy thermometer, either clipped to the side of the pan or leaning inside the pan, to monitor the temperature of the mixture while it is heating up. The temperature you want to eventually get to, is 300°F.
- Line a baking pan (or brownie pan) with parchment paper or silicon mat (with parchment paper to cover the sides). Or, grease the baking pan if you don't have parchment paper or a silicon mat.
- When the mixture is 300 F, turn the heat off.
- Make sure there are no lumps in the baking soda and add it to the sugar mixture.
- Mix quickly with the wooden spoon while the mixture bubbles up. It will expand to at least 2 times its original volume.
- Using the wooden spoon or a spatula, pour and scrape the toffee into the baking pan.
- Let it cool for at least 30 minutes before breaking it into pieces.
Nutrition Facts : Calories 104.5, Sodium 253.1, Carbohydrate 27, Sugar 27
EASY ESPRESSO
Capture the classic taste of espresso without the hassle of expensive brewing equipment! For best flavor, serve espresso immediately. Pour leftover espresso in ice cube trays and freeze to use later in cold drinks.-:Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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