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When Chocolate Meets Coffee

When Chocolate Meets Coffee


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A collection of wonderful recipes combining two favorite flavors: chocolate and coffee

When Chocolate Meets Coffee

For some reason, when you use a little coffee when baking with chocolate, the inherent chocolatey flavor is so much more pronounced and powerful. It’s true: Just add a tablespoon of instant coffee to your next chocolate cake and you’ll see — the results are extraordinary.

Yet when you add a lot of coffee to your chocolate, you get such an exceptional flavor that it gets its own name: mocha.

When you are in need of a sweet decadent chocolate fix and also are in need of a caffeine boost, mocha brings together the best of both worlds in one opulent bite.

In this week’s SWAT (Sharing With A Theme), our Culinary Content Network of food bloggers shared their coffee and chocolate masterpieces. Although the term mocha technically denotes a beverage that incorporates both chocolate and coffee, we are in favor of innovation and bending the rules. In this recipe roundup, we have 12 beautifully styled recipes for iced treats, cakes, cookies, and even a cocktail!

Banana Walnut Cake With Mocha Buttercream

Cardamom Coffee Fudge Pop

Chocolate Espresso Cookie

The Redhead Baker took her favorite chocolate cookie recipe, switched the regular cocoa powder to dark chocolate cocoa powder, and added espresso powder to make these gorgeously dark cookies. Check out the recipe here.

Coffee Waffles With Chocolate Drizzle

Cold Brew Iced Mocha Pops

CopyCat Starbucks Mocha Frappuccino

Stacey Homemaker “put[s] a healthy spin on a classic by using creamy coconut milk, no additional sugar, and aquafaba whipped cream!” Check it out here.

Grain-Free Chocolate Cake With Mocha Buttercream

Hazelnut Mocha Coffee and Cream Cookies

“These cookies, like a fresh mug of coffee, are for times when you want to slow down and enjoy the moment. They are a treat. An invitation to stop, savor, appreciate and enjoy,” illustrates Of Batter and Dough. Click here for the recipe.

Mocha Espresso Coffee Cake With Pecan Streusel and Glaze

Mocha Latte Cocktail

“This decadent mocha latte cocktail will warm you from the inside out,” writes 2 Cookin’ Mamas. “Hot coffee is combined with coffee tequila, white chocolate liqueur and cream for a rich, chocolatey drink that’s perfect for cold weather.” For the recipe, click here.

Mocha Ricotta Pie With Strawberries

“What makes it so fabulous is the trifecta of a lightly sweetened, crunchy shortbread crust, a rich and creamy ricotta filling with chocolate, coffee, and a hint of lemon (yes, lemon!), and a topping of juicy strawberries,” says A Calculated Whisk. For the recipe, click here.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.


Recipe Summary

  • Baking spray with flour
  • 3 cups chocolate wafer cookie crumbs (from 2 [9-oz.] pkg. chocolate wafer cookies, such as Nabisco Famous)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso granules
  • 1 large egg white, lightly beaten
  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1 cup heavy cream, divided
  • 2 tablespoons instant espresso granules
  • 1 tablespoon unsweetened cocoa
  • Chocolate-covered espresso beans, chopped

Prepare the Crust: Preheat oven to 325°F. Coat a 13- x 9-inch baking pan with baking spray with flour. Stir together cookie crumbs, melted butter, sugar, espresso granules, and egg white in a large bowl until combined. Firmly press mixture into bottom of prepared pan. Bake in preheated oven until Crust is set, about 14 minutes. Cool completely, about 30 minutes.

Prepare the Filling: Beat cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. Reduce speed to low beat in 3⁄4 cup of the heavy cream. Increase speed to high beat until stiff peaks form, about 2 minutes. Transfer 2 cups of the cream cheese mixture to a medium bowl set aside. Dollop remaining 3 cups cream cheese mixture over cooled Crust.

Place remaining 1⁄4 cup heavy cream in a small microwavable bowl microwave on HIGH until just warm, about 20 seconds. Stir in espresso granules and cocoa until dissolved. Place in freezer cool 10 minutes. Beat cooled mixture into reserved cream cheese mixture in bowl on medium speed until smooth and thickened, about 1 minute. Dollop over cream cheese mixture in Crust. Using a spoon, swirl espresso-cream cheese and plain cream cheese mixtures together to edges of Crust.

Cover and refrigerate until very cold, at least 4 hours. Slice into 32 bars. Garnish bars with chopped chocolate-covered espresso beans.



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