193872 chocolate espresso caffe latte cream Recipes

chocolate cookies crumbs, melted butter, coarsely chopped hazelnuts, softened cream cheese, sugar, vanilla extract, heavy cream, espresso coffee at room temperature, eggs, heavy cream whipped with 2 tbsp powder sugar, espresso powder, cocoa powder

chocolate wafer cookies (such as oreos), unsalted butter, melted and cooled, instant espresso powder, water, cream cheese, at room temperature, sugar, eggs, unsalted butter, melted and cooled, ground ground coffee, bittersweet chocolate or 6 oz semisweet chocolate, chopped, whipping cream

all purpose flour, unsweetened cocoa powder, instant espresso powder or instant coffee powder, baking powder, salted butter, melted, sugar, golden brown sugar, eggs, vanilla extract, almond extract, semisweet chocolate chips (about 4 1/2 oz), chilled whipping cream, powdered sugar

flour, unsweetened cocoa powder, instant espresso powder, baking powder, salted butter, melted, sugar, golden brown sugar , packed, eggs, vanilla extract, almond extract, semi-sweet chocolate chips, chilled whipping cream, powdered sugar

eggs, separated, baking cocoa, hazelnuts, toasted and skins removed, dark brown sugar, butter, softened, sugar, bittersweet chocolate, melted and cooled, instant espresso powder, almond extract, salt, bittersweet chocolate, chopped, heavy whipping cream, chopped almonds, toasted

instant espresso, vanilla ice cream, dark chocolate, finely chopped

lemon wedge, turbinado sugar (raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

graham cracker crumbs, unsalted butter, melted, ground cinnamon, semisweet chocolate chips, heavy whipping cream, bittersweet chocolate chips, vanilla extract, vanilla ice cream, soft chocolate chip cookies, cut into 1/2in pieces (about 4 cups) divided

flour , plus, flour, baking soda, salt, butter, melted, brown sugar, sugar, egg, vanilla extract, semi-sweet chocolate chips, heavy whipping cream, butter, semi-sweet chocolate chips (4 oz), vanilla extract, cold heavy whipping cream, powdered sugar (or more , to taste), vanilla extract

milk chocolate, finely chopped, whipping cream, instant espresso powder or instant coffee powder, kahlua, unsweetened cocoa powder

cupcakes, cocoa powder, all purpose flour, sugar, brown sugar, baking soda, salt, egg, double espresso, cooled, buttermilk, vegetable oil, vanilla extract, garnish: raspberries or strawberries, grated dark chocolate, mint leaves, irish cream frosting, unsalted butter, room temperature, mascarpone cheese (cream cheese may be substituted), room temperature, sugar , sifted (may need a little more or less), irish cream liqueur, grated dark chocolate

dark chocolate, butter, eggs, caster sugar, vanilla extract, plain flour, instant espresso powder, tia maria or 4 tbsp other coffee liqueur, white chocolate, double cream, instant espresso powder, cocoa powder (for decoration)

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.

lemon wedge, turbinado sugar ( raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

milk chocolate chips, peanut butter cream filled sandwich cookies, crushed (think nutter butter), vanilla ice cream, softened, chocolate ice cream, softened, heavy whipping cream, sugar, vanilla extract

vanilla wafers cookies, finely crushed, butter, melted, plus more for pan, ripe bananas, peeled , thinly sliced on a diagonal, fresh orange juice, peanut brittle , ground into crumbs, chocolate pudding , recipe follows, peanut butter cream , recipe follows, heavy cream, almond extract, sugar, peanut brittle, broken into bite-size pieces, sugar, cocoa powder, all-purpose flour, eggs, egg yolks, milk, divided, cream cheese, at room temperature, sugar, vanilla extract, creamy peanut butter (do not use old-fashioned or freshly ground), chilled heavy whipping cream

semisweet chocolate chips, marshmallows, ice cream cones, multi-colored sprinkles

dark semisweet chocolate, espresso shot or 2 tsp dark instant coffee (last resort, please), warm milk, sugar, cream, marshmallows