Mocha Java Bars Recipes

Steps:

• Blend coffee and chopped chocolate in blender until chocolate is finely chopped.
• Add ice cream and milk; use pulsing action to blend until smooth.
• Pour into 2 glasses; top with remaining ingredients. Serve immediately.

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

Steps:

• In a bowl, beat eggs, oil, coffee and vanilla. Combine flour, brown sugar, salt and baking soda; add to coffee mixture. Beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until the top springs back when lightly touched. Sprinkle with chocolate chips and nuts. Cool before cutting.

Steps:

• Mix cake mix, pudding, milk and eggs in large bowl.
• Bake in 13x9 pan according to box directions. The cake may take an extra 5-10 minutes.
• Whip butter, peanut butter together. Add powdered sugar 1 cup at a time, the mixture will be crumbly. Add milk 1 tablespoon at a time until the icing is fluffy and spreadable.
• Cut cake into 20 or 24 squares. Frost all sides and roll in crushed peanuts.
• Variation: add heath bits to the crushed peanuts. Gives an extra crunch!

Steps:

• Pour coffee into 3-quart saucepan; stir in cocoa mix and sugar until dissolved. Add half and half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).
• Dollop each serving with whipped cream; sprinkle with chocolate shavings, if desired.

Steps:

• Heat oven to 425°F. Grease 6 (6-oz) individual baking dishes (ramekins) with 1 tablespoon butter.
• In medium microwavable bowl, microwave 1 cup butter and the chocolate chips uncovered on High 2 minutes or until chips are softened and mixture can be stirred smooth.
• In medium mixing bowl, beat egg yolks and eggs with electric mixer on medium speed 1 minute. On low speed, gradually beat in chocolate mixture until well blended.
• In small bowl, stir together 2 cups powdered sugar, the flour, espresso powder and salt. Gradually stir into chocolate mixture until well blended. Divide batter evenly among baking dishes. Place dishes in 15x10x1-inch pan.
• Bake 16 minutes or until thermometer inserted into center reads 165°F. Cool 10 minutes. Run knife around edge of cakes to loosen. Place heat-proof dessert plate upside down over each baking dish; turn plate and dish over. Remove dish. Sprinkle cakes with additional powdered sugar.