77854 chocolate mocha wheat biscotti Recipes

butter, softened, sugar, eggs, anise extract, king arthur unbleached all-purpose flour, baking powder, salt, sliced almonds, toasted, aniseed, milk chocolate candy coating, melted

instant espresso or 2 tbsp instant coffee crystals, water, granulated sugar, butter or 1/2 cup margarine, softened, vanilla, eggs, all-purpose flour, semisweet baking chocolate, grated (about 1/2 cup), almonds, toasted and chopped, baking powder, salt, semisweet baking chocolate, shortening

crushed chocolate graham crackers (about 20 sheets ), butter or margarine, melted, pam original no-stick cooking spray, philadelphia cream cheese, softened, domino granulated sugar, coffee liqueur, instant coffee granules, vanilla extract, eggs, bittersweet baking chocolate squares, mocha sauce

cream cheese, softened, chocolate mocha ice cream topping, divided, powdered sugar, ready-made chocolate crumb pie crust

prepared chocolate cookie crumb crust, non-instant chocolate pudding mix, milk, instant coffee granules, white sugar, vanilla extract, chocolate sprinkles (jimmies) (optional)

all-purpose flour, sugar, unsweetened cocoa powder, baking powder, vanilla extract, butter, boiling water, eggs, chocolate chips (40-50% cocoa), chopped walnuts or 5 oz pecan nuts, butter, sweet dark chocolate or 8 oz dark semi-sweet chocolate, light corn syrup, hot espresso or 2 tbsp very strong coffee

ghirardelli bittersweet chocolate chips, ghirardelli milk chocolate chips, whipping cream, instant coffee, ghirardelli bittersweet chocolate chips, shortening (no substitutions)

german chocolate cake mix, instant chocolate pudding mix, eggs, vegetable oil, coffee flavored liqueur, water, ground pecans, white sugar, water, coffee flavored liqueur, margarine

heavy cream, chocolate ice cream, milk, instant espresso granules, bittersweet chocolate , shavings

all-purpose flour, baking powder, ground cinnamon, butter, softened, sugar, eggs, vanilla extract, instant coffee granules , dissolved in, warm water, semisweet chocolate morsel, semisweet chocolate morsel, butter or 2 tbsp margarine

hazelnuts, skinned, bittersweet chocolate, whole wheat pastry flour, ground cinnamon, instant coffee powder, trans-fat free margarine, vanilla extract, splenda granular, sugar substitute, eggs, bittersweet chocolate chips, roughly chopped

milk, ice cubes, chocolate syrup, instant coffee (i use folgers mocha chocolate cappuccino mix , dont mix with additional water or milk i add powder f), cinnamon, cream, chocolate syrup

all-purpose flour, sugar, unsweetened cocoa powder, salt, cold unsalted butter, cut in pieces, egg yolk, water, vanilla extract, granulated sugar, cornstarch, instant espresso powder, salt, whole milk, egg yolks, vanilla extract, unsweetened baking chocolate, chopped, unsalted butter, sweetened whipped cream or whipped topping, chocolate , hearts, milk chocolate chips, dark chocolate chips

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.

chocolate cookies, finely crushed, butter, softened, sugar, dark chocolate , 80 g (70% cocoa if possible), cream cheese, softened (about 500 g), eggs, room temp, sugar, instant coffee (decaf works fine), powdered sugar, dark chocolate

chocolate, coffee, hot, fresh brewed, sugar, flour , all-purpose, cocoa, unsweetened (not dutch process), baking soda, baking powder, salt, eggs , large, oil, (any vegetable oil , except olive), buttermilk (well-shaken), vanilla

milk, coffee and chicory essence, scoops chocolate ice cream, scoops vanilla ice cream, cream, to serve, flake chocolate, to serve

chocolate cookie crumbs, cream cheese; softened, eagle brand sweetened condensed milk, whipping cream , whipped, sugar, chocolate syrup, instant coffee, water, butter, melted