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.