84944 coffee chocolate fantasia ice sundaes Recipes

chocolate syrup, banana liqueur, coffee flavored liqueur, milk, crushed ice, banana, peeled and sliced lengthwise into quarters

water, instant coffee, brown sugar, ice cubes, light cream (optional), whole coffee beans, to top (optional)

unsweetened cocoa powder, unsweetened chocolate, chopped, icing sugar, cornstarch, egg whites, granulated sugar, instant coffee granules, vanilla

icing sugar, unsweetened cocoa powder, unsalted butter, at room temperature, chocolate cream liqueur, strong brewed coffee or 1 tbsp milk, salt

coffee , brewed double strenghth, any flavor ice cream (preferably 1 that tastes well with coffee), malt drink powder (optional)

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

your favorite milk, extra strength coffee, vanilla instant pudding mix, vanilla-flavored syrup, sugar, non-dairy coffee creamer (powder ), ice, vanilla ice cream (optional), cream, cocoa powder

coffee liqueur, irish cream, creme de cacao (dark ), grand marnier (or other brandy-based orange liqueur), chocolate syrup, coffee (hot, freshly brewed ), cream, maraschino cherries (garnish ) or 1 chocolate shavings (garnish)

whole graham crackers (about 8 oz), whole almonds, toasted, sugar, unsalted butter, melted, coffee ice cream , softened until spreadable, fudge sauce, marshmallow creme, marshmallows

chocolate syrup, double espresso or very strong coffee, hot, half and half, ice cubes

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.

cake mix (i used yellow, use your preference), coffee (any flavor will do), white decorating icing

heavy cream, whole milk, sugar, kahlua, instant espresso powder, egg yolks, milk chocolate, chopped, vegetable shortening

half-and-half, white chocolate (find it in the bakers section of the grocery store), brewed coffee, amarula cream liqueur

chocolate cookie crumb crust, cream cheese, softened, powdered suger, vanilla, instant chocolate pudding, cold milk

heavy cream, whole milk, sugar, kahlua, instant espresso powder, egg yolks, milk chocolate, chopped, vegetable shortening, recommended: crisco

chocolate soy milk (such as silk), fat-free chocolate sundae syrup (such as smucker s), seltzer water, chilled