ULTIMATE FROZEN MOCHA
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
- Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.
FROZEN MOCHA MOUSSE
Steps:
- Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
- Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
- Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
- Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
- For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.
FROZEN MINT MOCHA COCKTAIL
Provided by Ayesha Curry
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Pour the espresso into ice cubes trays and freeze for 4 hours or overnight.
- Put serving glasses in the freezer. Whip 1/2 cup of the cream and 1 tablespoon of the superfine sugar to soft peaks.
- In a blender, combine the espresso ice cubes, the remaining 1 cup cream and 1/4 cup sugar, and the ice cubes, milk, chocolate syrup, coffee liqueur and peppermint liqueur. Blend until smooth and creamy.
- Pour into the chilled glasses and top with whipped cream. Garnish with grated chocolate if using.
FROZEN MOCHA CUPS
Easiest dessert ever: Put these Frozen Mocha Cups together in 15 minutes and let the freezer take care of the rest.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Beat cream cheese and flavored instant coffee with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended.
- Spoon into six paper-lined medium muffin cups; sprinkle with almonds. Gently press almonds into cream cheese mixture with back of spoon.
- Freeze 3 hours or until firm. Store leftover desserts in freezer.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CREAMY MOCHA FROZEN DESSERT
Light as a feather, this cool, satisfying dessert is delicious and impressive to serve. It's an excellent dessert to take to a potluck because it can be made ahead and stored in the freezer. -Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish. , In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.
Nutrition Facts :
FROZEN MOCHA MINT CUPS
These elegant little frozen desserts are quick to make and delicious to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 9
Number Of Ingredients 6
Steps:
- Place foil or paper baking cup in each of 9 regular-size muffin cups. Mix cookie crumbs and butter; firmly press about 1 tablespoon mixture in bottom of each baking cup.
- In medium bowl, mix yogurt and chocolate syrup until well mixed. Spoon and spread about 3 tablespoons yogurt mixture over crumbs in each cup. Gently spread about 1 tablespoon whipped topping on each.
- Freeze until firm, at least 1 hour. Garnish with chopped candies.
Nutrition Facts : Fat 1/2, ServingSize 1 Cupcake, TransFat 0 g
FROZEN MOCHAS
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
- Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
- In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
- Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.
FROZEN MOCHA
Dutch process cocoa is the secret to rich chocolate flavor in this recipe, which may be frozen and scooped like ice cream or enjoyed as a frosty spoon drink. Although it takes just minutes to make, start the recipe one or two days in advance to allow for freezing time.
Provided by Food Network
Categories dessert
Time 12h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
- Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.
FROZEN MOCHA CHEESECAKE
This dessert is oh so rich and handy to have in the freezer for unexpected company. I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then! -Sharon Marskamp, St. George, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.
Nutrition Facts :
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