62414 chocolate mascarpone espresso vodka Recipes

espresso vodka, irish cream, strong-brewed coffee, coffee syrup, chocolate syrup, chocolate syrup

nestle chocolate , baking bar broken into small sections (1/2 bar), all-purpose flour, baking soda, salt, light brown sugar , pack tightly, butter, softened (2 sticks), eggs, instant espresso coffee powder or 2 tbsp instant coffee granules, vanilla extract, buttermilk, granulated sugar, water, instant espresso powder or 1 tsp instant coffee granules, nestle chocolate , baking bar broken into smaller sections, instant espresso powder or 2 tsp instant coffee granules, milk, butter, softened (2 sticks), vanilla extract, salt, powdered sugar

crushed chocolate wafer (14 wafers), ground slivered almonds, butter, melted, semisweet chocolate, water, instant espresso coffee powder, coffee liqueur, cream cheese, softened, sugar, flour, vanilla, eggs, slightly beaten, chocolate-covered espresso beans , garnishment

brewed espresso, vodka, coffee-flavored liqueur (such as kahlua), white creme de cacao, ice

all-purpose flour, baking powder, salt, butter, bittersweet chocolate, mascarpone cheese, butter, softened, sugar, eggs, vanilla extract, heavy cream, bittersweet chocolate, chopped into small pieces, unsweetened chocolate, chopped into small pieces, honey (mesquite is what is recommended)

mascarpone cheese, white sugar, orange juice, grated orange zest, whipping cream, sliced strawberries, orange-flavored liqueur, frozen lb cake, unsweetened chocolate squares or 6 oz semisweet chocolate, grated, strawberry, halves (to garnish ) (optional)

all-purpose flour, baking powder, salt, semi-sweet chocolate chips, unsalted butter (1/2 stick), eggs, granulated sugar, ground espresso or 1 tsp other finely ground dark-roasted coffee beans

unsalted butter, best-quality semisweet chocolate, finely chopped, white sugar, cocoa powder, mascarpone cheese, softened, eggs, at room-temperature, pure vanilla extract, all-purpose flour, salt, best-quality semisweet chocolate, finely chopped, whipping cream, unsalted butter

eggs, vanilla, all-purpose flour, baking powder, salt, instant espresso powder, milk, cream cheese, softened, butter, softened, instant espresso powder, milk, x confectioners sugar, chocolate-covered espresso beans, leaves mint

semisweet chocolate, chopped, divided, dark chocolate, chopped, heavy whipping cream, mascarpone cheese, pistachios, chopped

dark chocolate (70%cocoa solids - this is very important), butter, espresso coffee, eggs, caster sugar, plain flour , sifted, chocolate-covered coffee beans, to decorate

best-quality semisweet chocolate (8 oz coarsely chopped and 2 oz peeled into shavings), heavy cream, mascarpone, espresso or very strong coffee, cooled, coffee liqueur (recommended : kahlua), ladyfingers (available at supermarkets and italian bakeries), powdered sugar

butter, unsweetened cocoa powder, bittersweet chocolate baking bar, chopped, instant espresso powder, sugar, eggs, all-purpose flour, salt, baking powder, baking soda, sour cream, creamy espresso frosting , recipe follows, chocolate covered espresso beans, for garnish , optional, heavy whipping cream, instant espresso powder, butter, softened, sugar

flour, sugar, espresso powder, salt, milk, water, butter, melted, eggs, half-and-half, honey, semisweet chocolate, chopped, coffee ice cream, dark chocolate , curls, espresso powder

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.

shots espresso, vodka, simple syrup , recipe follows, amaretto, ice, water, sugar

sugar, pasteurized egg whites, unsalted butter, room temperature, cut into 1-inch cubes, vanilla extract, dark chocolate discs, melted and cooled, mascarpone cheese, room temperature, softened with the back of a spoon, zinfandel wine, sugar, buttermilk, canola oil, eggs, vanilla extract, warm water, instant coffee, unbleached pastry flour, cocoa powder, baking soda, sea salt, dark chocolate discs, heavy cream, unsalted butter, salt, cocoa powder, powdered sugar , sifted, vanilla extract, strawberry halves, for garnish, melted chocolate, for garnish, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

hazelnuts, toasted, all-purpose flour, brown sugar, cornstarch, salt, chilled unsalted butter , cut into 1/2-inch pieces, chilled whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, chopped, imported milk chocolate, chopped, eggs, instant espresso powder, vanilla extract, unflavored gelatin, water, powdered sugar, chocolate shavings (optional)