125527 chocolate espresso pots creeme with benne seed coins Recipes

half-and-half cream, sugar, eggs, lightly beaten, instant espresso powder, unsweetened cocoa, brandy, dark chocolate, chopped, benne seed coins

fine-quality bittersweet chocolate (not unsweetened), finely chopped, heavy cream, whole milk, instant-espresso powder, egg yolks, sugar, garnish: bittersweet chocolate curls (see cooks note, below)

half-and-half, brown sugar, unsweetened cocoa, coffee liqueur, eggs, lightly beaten, instant espresso, high-quality bittersweet chocolate, chopped, toppings: sweetened whipped cream , edible flowers, fresh mint sprigs

very fresh sesame (benne) seeds, all-purpose flour, baking powder, table salt, cold lard or vegetable shortening, whole milk, coarse salt for sprinkling wafers

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

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

active dry yeast (from a 1/4-oz package), warm whole milk (105-115of), all-purpose flour, plus more for dusting, egg, unsalted butter, softened, sugar, vanilla extract, ground cinnamon, salt, vegetable oil for frying, chocolate espresso , whisky caramel, and/or clementine sauces

fresh bakery pizza dough, baking soda, butter, melted, benne (sesame) seeds, coarse sea salt

butter, softened, sugar, egg, all-purpose flour, sesame (benne) seeds, shredded coconut, chopped almonds

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.

cornstarch, unsalted butter, melted and cooled, salt, sesame (benne) seeds, toasted, pita loaves with pockets, halved horizontally

sesame (benne) seeds, butter or margarine, softened, sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, salt

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

chocolate (we suggest scharffen berger), heavy cream, kaffir lime leaf, egg yolks, sugar, salt

chocolate-hazelnut spread , such as nutella, dark or semisweet chocolate (70 percent and over), chopped, whole milk, heavy cream, granulated sugar, kosher salt, egg yolks, sriracha sauce, instant espresso powder , optional, vanilla extract, cream or creme fraiche, for topping, cocoa or grated chocolate, for dusting, minced hazelnuts , for garnishing, sea salt , for garnishing

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

cook n serve fat-free sugar-free instant chocolate pudding mix, instant espresso powder, vanilla extract, low-fat milk, chocolate-covered coffee beans (optional)

a 1/4-oz package active dry yeast (2 1/2 tsp), warm water (about 105of.), sugar, cake flour (not self-rising), baking powder, baking soda, salt, chilled vegetable shortening, cold unsalted butter , cut into pieces, buttermilk plus additional for brushing biscuits, benne (sesame) seeds, toasted lightly and cooled