Mocha Nut Cream Cups Recipes

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
• Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
• Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
• Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
• Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
• Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

Steps:

• Pour the chocolate syrup and milk into a 16-ounce glass. While beating vigorously with a fork, add the club soda until the glass is three-quarters full. Add the scoop of ice cream and fill the glass with club soda. Serve ice cold with a straw and a long-handled spoon.

Steps:

• Let the ice cream soften at room temperature until a spreadable consistency, about 5 minutes.
• In a shallow dish, spread the toasted coconut.
• Place one 1/2-cup scoop of ice cream in the center of 6 cookies. Press down on the ice cream with the scoop to push the ice cream out to the cookies' edges. Top with the remaining cookies, pressing together to form sandwiches. With a butter knife, smooth the ice cream around the edges. Roll the sandwiches in the toasted coconut and place on a baking sheet. Freeze until just firm, about 10 minutes before serving. (Or, wrap tightly in plastic wrap and keep frozen until ready to serve.)
• In the top of double boiler set over medium high heat, melt the chocolate. Remove from the heat.
• In a medium saucepan, bring the cream to a gentle boil. Remove from the heat.
• In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.
• Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the melted chocolate and vanilla. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.
• When cold, pour into the bowl of an ice cream machine. Churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to an airtight container and place in the freezer until ready to serve.
• Preheat the oven to 350 degrees F. Grease a baking sheet and set aside. In a large bowl, cream together the butter and sugar. Add the egg, almond extract, and vanilla and mix well.
• Onto a sheet of waxed paper or into a bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the egg mixture and mix well. Fold in the chocolate and nuts.
• With a 1/4-cup scoop, portion out the dough onto the baking sheet, leaving 2-inches between each piece. Bake until the edges are golden brown but the centers are still slightly soft, 12 to 15 minutes. Remove from the oven and cool on the baking sheet for 5 minutes. With a spatula, transfer cookies to a wire rack and let cool before assembling the ice cream sandwiches.

Steps:

• In a medium mixing bowl, whisk together the milk, chocolate pudding mix, and the instant espresso. Use hand mixer to mix ingredients.
• Preheat oven to 400 degrees F.
• Unroll phyllo dough and remove sheets. Working with 1 sheet at a time, lay out and spray phyllo sheet with cooking spray. Sprinkle with 1/4 teaspoon cinnamon-sugar. Lay next sheet on top and repeat steps. With a pizza cutter or sharp knife, cut dough into 8 rectangles, approximately 4 by 5 inches. Fit rectangles into muffin cups and bake for 8 to 10 minutes, or until golden brown.
• Remove phyllo cups from oven and let cool for 10 minutes. Remove cups from pan and cool completely.
• Spoon or pipe mocha pudding into cups and top with a 1 tablespoon dollop of whipped topping. Sprinkle with cocoa powder.
• Cook's Note: Keep phyllo dough covered when not using, as it dries out quickly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch cake pans with parchment paper.
• Beat sugar and butter for cake together in a bowl with an electric mixer until creamy; add eggs and beat until pale in color.
• Mix 1 cup boiling water and cocoa powder together in a separate bowl. Mix into the sugar mixture. Combine baking soda with remaining boiling water and add to the batter. Mix in flour and baking powder until just combined. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool for 15 minutes in the pans; run a knife around the edges of the cakes and transfer onto wire racks to cool completely.
• While cakes cool, prepare filling. Combine chocolate chips, sugar, hot water, and coffee granules in a small saucepan. Stir over low heat until sugar is dissolved and mixture is smooth. Cool completely.
• Whip cream until it starts to thicken; add cooled chocolate mixture and whip until stiff.
• Split each cooled cake layer in two with a knife. Divide filling into 4 equal portions. Spread 1/4 of the filling on the first cake layer, top with another layer, and repeat until you've frosted the top layer. Chill at least 1 hour for best results.

Steps:

• Prepare an ice bath; set aside. In a small bowl, combine the espresso powder and hot water, and stir until dissolved; set aside. In a medium bowl, combine the whole eggs, egg yolks, and 1 cup sugar. Whisk to combine.
• In a medium saucepan, combine the milk, vanilla seeds, cornstarch, salt, and remaining cup of sugar. Bring to a boil over medium-high heat, whisking constantly. Remove from the heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined. Pour egg mixture back into the remaining milk, whisking constantly. Return saucepan to medium-high heat. Bring to a boil, whisking constantly, until mixture is thick enough to hold a trail when you drag a wooden spoon through it, about 3 minutes.
• Whisk in butter, one piece at a time. Whisk in chopped chocolate and espresso mixture; continue whisking until smooth and combined. Strain the mixture into a large, heatproof bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place in the ice bath until completely chilled, stirring occasionally, about 30 minutes. Cover and refrigerate until ready to use, up to 3 days.

Steps:

• Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
• Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
• Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
• Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
• Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.

Steps:

• In a large bowl, combine the flour, sugar, cocoa, coffee granules, baking soda and salt. In another bowl, beat eggs, sour cream and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.