62872 coffee chocolate lightened version Recipes

granular sweetener for ice cream, cornstarch, salt, reduced-fat milk, half-and-half, egg yolk, instant espresso, shaved semisweet chocolate baking bar

german sweet chocolate (i prefer baker s german s sweet chocolate), nonfat milk, divided, low-fat cream cheese, softened (i prefer philadelphia brand 1/3 less fat cream cheese), sugar, frozen light whipped dessert topping, thawed (i prefer cool whip lite), graham cracker pie crust, chocolate curls, optional garnish

chocolate wafer cookies, crushed, unsalted butter, melted, coffee-flavored liqueur, instant espresso coffee powder, semisweet chocolate, chopped, unsalted butter, vanilla ice cream, softened, coffee-flavored liqueur, chocolate ice cream, softened, coffee-flavored liqueur, cream , beaten stiff

hot very strong coffee (you can even use flavored coffee for this, such as chocolate almond or irish cream, etc) or 2 cups espresso coffee (you can even use flavored coffee for this, such as chocolate almond or irish cream, etc), sugar (or to taste), vanilla, cream

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)

chocolate flavored coffee, milk, coffee ice cream (2 scoops), carbonated chocolate soda, cherries , as garnish

chocolate cookie crumbs, butter, softened, white sugar, ground cinnamon, cream cheese, softened, white sugar, eggs, semisweet chocolate, whipping cream, sour cream, salt, instant coffee granules dissolved in 1/4 cup hot water, coffee flavored liqueur, vanilla extract, heavy whipping cream, sugar, coffee-flavored liqueur, semisweet chocolate

coffee liqueur, irish cream liqueur, creme de cacao liqueur, brandy-based orange liqueur (such as grand marnier), hot brewed coffee, cream, chocolate syrup, maraschino cherry

chocolate cake mix, cocoa powder, eggs, prepared maxwell house instant coffee, cooled, water, ripe bananas, mashed, maxwell house instant coffee, milk, warmed, philadelphia cream cheese, softened, baker semisweet chocolate, melted, powdered sugar, chopped pecans, chocolate curls (optional)

chocolate cookie pie crust, semi-sweet chocolate chips, butter, heavy cream (whipping cream), coffee-flavored liqueur, cookies & cream ice cream, softened, chocolate ice cream, softened (i used double chocolate with fudge chunks), coffee-flavored liqueur, divided

fine-quality bittersweet chocolate (not unsweetened ), unsalted butter, softened, heavy cream, instant espresso powder, salt, unsweetened cocoa powder

heavy cream, milk, vanilla bean, split and scraped, ground espresso beans, egg yolks, granulated sugar plus 6 tbsp, semi-sweet chocolate chips

unsweetened chocolate, coarsely chopped, unsalted butter, softened, dark brown sugar, eggs, vanilla, instant espresso powder, whole-wheat flour , sifted, baking soda, salt, macadamia nuts, coarsely chopped

white sugar, flour, unsweetened cocoa powder, baking soda, baking powder, salt, eggs, milk, vegetable oil, vanilla extract, hot coffee, chocolate icing, unsalted butter, unsweetened cocoa powder, sugar, milk, vanilla extract

half-and-half, instant coffee, chocolate syrup, vanilla, almond extract, sweetened condensed milk, rye whiskey

store-bought oreo cookie pie crust, dove chocolate discoveries chocolate mousse mix, dove chocolate discoveries chef series dark chocolate, heavy cream, dove , chocolate discoveries mint flavoring disc, cool whip or 1 (8 oz) container other whipped topping, dove chocolate discoveries vanilla chai tea, dove chocolate discoveries dark chocolate-covered graham cracker cookies, dcd chocolate shavings (optional)

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.

butter, for greasing pans or margarine, for greasing the pans, all-purpose flour, plus more, all-purpose flour, for the pans, sugar, good-quality cocoa powder, baking soda, baking powder, kosher salt, buttermilk , shaken, vegetable oil, extra-large eggs, at room temperature, pure vanilla extract, freshly brewed hot coffee, chocolate frosting, good-quality semisweet chocolate (such as callebaut), unsalted butter or 1/2 lb unsalted margarine, at room temperature, extra-large egg yolk, at room temperature, pure vanilla extract, sugar, instant coffee powder