985 brew chocolate Recipes

chocolate fudge cake mix, instant chocolate pudding ., strong brewed coffee, chocolate covered toffee bars(such as heath or skor)-crushed

chocolate liqueur (i used godiva, had it on hand), maple sugar, hot brewed cuban coffee or 2 cups espresso, scalded whole milk (2% milk is what i used & it was fine), ground cinnamon, chocolate shavings (optional)

brewed coffee, cold, mascarpone cheese, eagle brand sweetened condensed milk (regular or low-fat ), whipping cream, chipits , semi-sweet chocolate chips, melted and slightly cooled, italian french-style ladyfinger cookies, vanilla

chocolate chips, olive oil, brown sugar, vanilla extract, brewed espresso, flour, whole-wheat flour, cocoa powder , sifted, baking powder, salt, eggs, granulated sugar

brewed coffee, almond extract, vanilla extract, unsweetened cocoa powder, cream, artificial artificial sweetener

unsalted butter , cut into pieces, caster sugar, strong brewed coffee or 200 ml brewed espresso (not instant coffee!), dark chocolate, cut into pieces (approx. 50% cocoa content *), eggs

brewed coffee, cold, strong, fresh brewed french-roast, white hot cocoa mix (ghirardelli s), white chocolate liqueur (godiva) (optional), scoops french vanilla ice cream , large, ice cubes, instant coffee granules (garnish ), white chocolate, flaked (garnish )

mascarpone cheese, room temp, sugar-free cool whip, thawed, sugar-free chocolate syrup , hershey s, pure vanilla extract, almond extract, prepared crepes, warmed, ladyfingers, brewed coffee (warm or chilled ), brewed espresso (warm or chilled ), splenda granular (or to taste for sweetness ), pure vanilla extract, almond extract, sugar-free cool whip, sugar-free chocolate syrup , hershey s, unsweetened cocoa powder, fresh cherries, with stems remove pits, warn guests, sliced almonds

all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, salt, vegetable oil, strong brewed coffee, cooled, eggs, sour cream, vanilla extract, coffee cream filling , recipe follows, coffee buttercream , recipe follows, chocolate covered coffee beans, for garnish , optional, cream cheese, softened, coffee-flavored liqueur, frozen chocolate flavored whipped topping, thawed, butter, softened, sugar, strong brewed coffee

brewed chocolate almond flavored coffee, fresh brewed (use a brand that delivers good chocolate flavor, i use van houtte), coconut extract, almond extract, splenda sugar substitute (to taste), fat-free evaporated milk (optional)

bittersweet chocolate chips, heavy cream, heavy cream, brandy or 3 tbsp cognac, brandy or 1 tsp cognac, brewed coffee, brewed coffee, ground cinnamon, angel food cake, chunks, fresh strawberries, marshmallow, honey wheat pretzel sticks

coffee, freshly brewed, strawberry liqueur, chocolate liqueur, fresh sliced strawberry, for garnish, sprinkles chocolate, for garnish

chocolate nonfat ice cream, strong brewed coffee, chilled, chocolate nonfat ice cream topping, club soda

chocolate liqueur, maple syrup, hot brewed espresso, scalded whole milk, ground cinnamon, chocolate shavings

chocolate syrup, freshly brewed espresso, steamed eggnog, cocoa powder , to dust

brewed coffee, semi-sweet chocolate chips, hazelnut-flavored liqueur, eggs, separated, sugar, sugar, cocoa powder (for sprinkling ), shortening, sugar, salt, vanilla, egg whites

sugar, unsweetened cocoa, skim milk, brewed chocolate almond-flavored coffee, coconut extract, almond extract

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.