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Berry semifreddo with warm chocolate sauce
3 egg whites
1 tsp powdered instant coffee
175g golden caster sugar
50g toasted chopped hazelnuts
2 x 284ml cartons double cream
500g bag frozen mixed berries
For the sauce
142ml carton double cream
1 tbsp golden syrup
140g dark chocolate (70% cocoa solids), broken into pieces
1. Preheat the oven to fan 90C/ conventional 110C/gas 1⁄4 and cover a baking sheet with baking parchment.
2. Tip the egg whites into a large bowl, sprinkle in the coffee powder and whisk until the whites are stiff.
3. Add half the caster sugar and whisk in well, then tip in the remaining sugar and the chopped hazelnuts and whisk until blended and standing in stiff peaks.
4. Spread the meringue mixture to a depth of about 2cm on the baking parchment (any shape will do as you’re going to break it up later). Bake for 3 hours until crisp right through. Remove and cool.
5. Cut out a 28cm circle of baking parchment and make 10cm cuts towards the centre all the way round. Use this to line the bottom and sides of a loose-bottomed 20cm round cake tin.
6. Pour the cream from both cartons into a bowl and whip until it just holds its shape. Break the meringue into smallish pieces with your hands. Set aside about a third of the meringue for the top of the cake,
7. Mix the rest into the cream. Spread out about a third of the cream mixture in the bottom of the tin and cover with half the frozen berries.
8. Repeat these layers once more, then cover with the remaining cream mixture and top with the reserved meringue. Cover the cake with cling film and compress evenly with a small plate that fits inside the tin. Wrap in foil, label and freeze for up to a month.
9. Make the sauce. Put the cream and golden syrup in a small pan with 3 tbsp water. Heat until just bubbling, then turn the heat down to low and add the chocolate and butter.
10. Heat gently, stirring occasionally, until the chocolate melts and the mixture becomes smooth and glossy. Pour into a freezer container, cool, seal, label and freeze for up to a month.
11. On the day transfer the cake and the chocolate sauce from the freezer to the fridge 8 hours before you plan to serve. After 2-3 hours, take out the cake.
12. Unwrap it and carefully balance the cake tin on a jam jar or can, then push down on the sides of the tin to release. Peel away the baking parchment from the sides. Now lift the cake off the base of the tin,
13.discarding the parchment underneath (a wide palette knife or fish slice will help here) and stand the cake on a serving plate. Return to the fridge for 5 hours before serving with the chocolate sauce.
14. To warm the chocolate sauce, pour it into a heatproof bowl over a pan with a little hot water in the bottom and heat gently, stirring occasionally, until warm, smooth and glossy.
1/4 cup sugar
1 envelope unflavored gelatin
2 cups hot strong brewed coffee or cappuccino
1/2 cup refrigerated hazelnut nondairy creamer
1/4 cup chopped hazelnuts or walnuts
6 Pirouette cookies or cookies of your choice
1 serving equals 156 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 27 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
1. In a small bowl, combine sugar and gelatin powder. Pour coffee over sugar mixture and stir to dissolve. Stir in creamer.
2. Transfer to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 4-5 hours longer or until completely frozen,
3. Stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes.
4. Sprinkle with hazelnuts; serve with cookies. Yield: 6 servings.
Editor's Note: This recipe was tested with Pepperidge Farm Pirouette cookies.
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Coffee Ice Cream Pie Recipe
Prep: 25 min. + freezing
MAKES: 6-8 servings
1-1/2 cups Oreo cookie crumbs, divided
1/4 cup butter, melted
2 pints coffee ice cream, softened
1 cup miniature marshmallows
1 cup miniature semisweet chocolate chips
2 cups whipped topping
2 tablespoons caramel ice cream topping
2 tablespoons hot fudge ice cream topping, warmed
Additional cream-filled chocolate sandwich cookies, optional
1 serving (1 slice) equals 528 calories, 30 g fat (17 g saturated fat), 40 mg cholesterol, 265 mg sodium, 63 g carbohydrate, 3 g fiber, 5 g protein.
1. In a small bowl, combine 1-1/4 cups crushed cookies and butter. Press onto the bottom and up the sides of a 9-in. pie plate. In a large bowl,
2. Combine the ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes.
3. Spread whipped topping over pie. Alternately pipe thin lines of caramel topping and chocolate topping over pie; gently pull a toothpick or sharp knife through lines in one direction.
4. Cover and freeze overnight. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before cutting. Garnish with cookies if desired. Yield: 6-8 servings.
300 grams of dark chocolate
1/2 cup roasted almonds, roughly chopped
1/2 to 1 tbsp instant coffee powder.
Line a chopping board with silver foil and keep it aside.
Finely chop the chocolate and melt it in a double boiler. I used a bowl placed on a pot of boiling water to do this. When the chocolate fully melted, add the instant coffee powder and stir well. Add about 1/4 cup of the nuts and mix it.
Pour the chocolate and nut mixture on to the silver foil lined board. Spread it into a layer of about 1/2 cm thickness. Let it harden. I keep it in the refrigerator to harden them faster. It can take 6-8 hours to harden at room temperature.
Once hard, break it into small pieces and store them in an airtight container.
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Triple layer cappuccino brownies
For the brownies:
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, in pieces
1 cup granulated sugar
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
2 ounces bittersweet chocolate chunks (or chips)
For the espresso buttercream:
1 teaspoon espresso powder (or instant coffee crystals)
1 tablespoon heavy cream
1 and 1/2 cups powdered sugar
2 tablespoons unsalted butter, at room temperature
For the chocolate ganache:
1 cup bittersweet chocolate chips
1/3 cup heavy cream
Chocolate-covered espresso beans, optional
1. For the brownies: Preheat the oven to 350 degrees.
2. Thoroughly coat an 8 x 8-inch baking pan with cooking spray.
3. In a large saucepan over low heat, melt the butter and the unsweetened chocolate until smooth, stirring frequently.
4. Remove the chocolate from the heat and let cool slightly.
5. Add the sugar, mixing well.
6. Add the eggs, one at a time, mixing well after each addition.
7. Add the vanilla.
8. In a separate small bowl, mix the flour and the baking soda.
9. Add the flour to the chocolate mixture and stir until just combined.
10. Add the bittersweet chocolate chunks to the batter and mix until combined.
11. Pour and evenly spread the batter into the pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Let cool completely.
12. For the frosting: Dissolve the espresso powder (or coffee crystals) in the heavy cream.
13. In the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer), beat the powdered sugar and the butter on medium speed until crumbly.
14. Reduce the mixer speed to low and add the coffee/cream mixture until smooth, adding more cream if necessary for your desired consistency.
15. Spread the frosting evenly over the cooled brownies.
16. For the chocolate ganache: In a small saucepan, heat the cream and the chocolate chips over low heat, stirring frequently, until smooth and slightly thickened. Let cool to room temperature before frosting (0r chill in the fridge until ready to use.) Once smooth, frost the brownies with the chocolate ganache. Top with chocolate-covered espresso beans, if using.
40g ground espresso coffee
1/2 cup (110g) caster sugar, plus 1 tbs extra for cream
1/2 tsp vanilla extract
200ml thickened cream
Chocolate-coated coffee beans (optional), to garnish
Combine the ground espresso coffee with 400ml of boiling water in a heatproof bowl. While the water is hot, add the caster sugar and vanilla extract. Stir until the sugar has dissolved, then set aside to cool.
Pour the coffee mixture into a shallow container and place in the freezer for 2 hours or until partially frozen.
Remove the container from the freezer and break up the crystals by scraping the surface with a fork. Return to the freezer for 1 hour, then remove and scrape crystals again. Repeat this process twice more, then store in the freezer for up to 5 days until ready to serve.
To serve, chill 4 small glasses. Place the cream and extra 1 tablespoon of caster sugar in a bowl, then whip to soft peaks.
Break up the granita with a fork one more time, then layer the granita and cream in the chilled glasses. Garnish with the chocolate-coated coffee beans if desired, then serve immediately.
coffee or instant coffee (Nescafe)
2 dl Whipping cream
50g dark chocolate
5 tablespoons milk
1 red white chocolate
1 Bag vanilla sugar
Brew Nescafe (to taste, to love, stronger, weaker …)
The coffee add 1 vanilla sugar and even sweeten to taste
Mix Whipping cream, melt chocolate with milk.
Now in your favorite glass or cup rack layers. First coffee and a little cream and melted chocolate, again cream, grated white chocolate, cream and garnish with chocolate shavings.
Enjoy this excellent coffee!
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About 24 cupcakes
1 1/4 cups milk
1/3 cup instant espresso powder
3 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) butter, softened
1 1/2 cups granulated sugar
1 teaspoon Wilton Pure Vanilla Extract Easy-Add Wilton Pure Vanilla Extract Add to shopping list Wilton Pure Vanilla Extract
1/4 cup granulated sugar
2 1/2 tablespoons instant espresso powder
1 1/4 teaspoons cornstarch
3/4 cup milk
2 tablespoons heavy whipping cream
3 egg yolks
2 tablespoons instant espresso powder
1/4 cup milk
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
4 cups sifted confectioners' sugar (about 1 lb.)
Preheat oven to 350°F. Line muffin pan with baking cups.
In small bowl, heat milk in the microwave until steaming. Whisk in espresso powder until dissolved. Cool.
In medium bowl, sift together flour, baking powder, baking soda and salt.
In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture alternately with espresso mixture, beating well after each addition. Continue beating one minute. Fill baking cups 2/3 full with batter.
Bake 18-20 minutes or until Cake Tester or toothpick inserted in cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.
Set a fine mesh strainer inside a small bowl.
In small saucepan, stir together sugar, espresso powder, cornstarch and salt. In medium bowl, whisk together milk, cream and egg yolks. Stir into saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Push through strainer. Cover top of filling directly with plastic wrap. Chill completely.
In small bowl, whisk together espresso powder and milk.
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Alternately add confectioners’sugar, one cup at a time, with milk mixture, scraping sides and bottom of bowl often. Beat until fluffy.
Using tip 22, pipe a ring of espresso icing around the outer edge of the cupcake. Using Bismarck tip #230, fill cupcakes with espresso filling, letting it mound up and fill in the center of the icing ring.