64956 chocolate coffee meringue stars Recipes

active dry yeast, warm water (110o to 115o), butter, softened, sugar, egg, beaten, salt, nonfat dry milk powder, king arthur unbleached all-purpose flour, semisweet chocolate chips, evaporated milk, sugar, ground cinnamon, king arthur unbleached all-purpose flour, sugar, ground cinnamon, cold butter

chocolate wafer cookies, crushed, unsalted butter, melted, coffee-flavored liqueur, instant espresso coffee powder, semisweet chocolate, chopped, unsalted butter, vanilla ice cream, softened, coffee-flavored liqueur, chocolate ice cream, softened, coffee-flavored liqueur, cream , beaten stiff

chocolate, crust, cream cheese, room temp, sugar, eggs, semisweet chocolate, whipping cream, sour cream, salt, instant espresso coffee , dissolved in 1/4 cup hot water, coffee liqueur, vanilla extract, whipping cream, powdered sugar, coffee liqueur, chocolate

meringue box, egg whites, cream of tartar, sugar, white chocolate, melted and cooled, amaretto cream, heavy or whipping cream, sugar, amaretto or other almond-flavor liqueur, fruit topping, raspberries, kiwifruit, peeled and thinly sliced, pineapple, rind and core removed, cut lengthwise in half, then crosswise in thin slices

chocolate cake, unsweetened chocolate, chopped, unsweetened cocoa powder (not dutch-processed), boiling water, all purpose flour, baking powder, baking soda, salt, unsalted butter, room temperature, granulated white sugar, eggs, pure vanilla extract, milk, heavy cream, sweet chocolate, diced, butter, at room temperature, heavy cream, sweet chocolate, diced, egg whites, sugar, cream of tartar, vanilla

crushed chocolate graham crackers (about 18 crackers), reduced-fat butter, melted, vegetable cooking spray, reduced-fat cream cheese, softened, sugar, coffee liqueur, vanilla extract, instant coffee granules, eggs, bittersweet baking chocolate squares, mocha sauce

chocolate cookie crumbs, butter, softened, white sugar, ground cinnamon, cream cheese, softened, white sugar, eggs, semisweet chocolate, whipping cream, sour cream, salt, instant coffee granules dissolved in 1/4 cup hot water, coffee flavored liqueur, vanilla extract, heavy whipping cream, sugar, coffee-flavored liqueur, semisweet chocolate

egg whites, at room temperature, sugar, divided, unsweetened chocolate, heavy cream, store-bought chocolate mini meringue cookies, crushed, marshmallows

dark or milk chocolate candy coating, coarsely chopped, mint candy flavoring (oil-based only), optional, plastic spoons

egg whites, almonds, toasted, sugar, instant espresso coffee powder or 1 tsp instant coffee crystals, vanilla, cream of tartar, salt, whipping cream, irish cream or 1 tbsp strong coffee, cold, unsweetened cocoa powder, chocolate-covered coffee beans (optional)

sugar, dark brown sugar, instant espresso powder or instant coffee powder, egg whites, chilled whipping cream, sugar, irish whiskey, instant espresso powder or instant coffee powder, chocolate-covered coffee beans (optional)

meringue nests, cream cheese, butter, condensed milk, kahlua, chocolate-covered coffee beans

star anise (pods), whole coffee beans, black peppercorns, table salt, granulated sugar

meringue pie crust, egg whites-reserve and refrigerate yolks, cream tarter, cinnamon, sugar, semi sweet chocolate chips, egg yolks, coffee flavored liqueur, whipping cream -whipped with 1/4 cup sugar

soft butter, imperial brown sugar, imperial graunulated sugar, egg yolks, cold milk, vanilla, flour (before came sifted!), salt, soda, chocolate chips, meringue topping, egg whites, imperial brown sugar, chopped pecans

milk chocolate, chopped, heavy cream, egg whites, sugar, eggs, olive oil, sugar, coarse salt, whole-wheat flour, ground star anise, baking powder, baking soda, shredded carrots , with greens reserved (for garnish, optional), fresh carrot juice, cornstarch, sugar, coarse salt

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

egg whites, room temperature, cream of tartar, vanilla, sugar (originally 3/4 cup), chocolate chips or 6 oz bittersweet chocolate, finely diced, pecans or 1/4 cup walnuts, chopped