57507 d espresso floats chocolate Recipes

milk, sugar, cornstarch, unsweetened cocoa, salt, ghirardelli espresso escape chocolate bars (dark chocolate with espresso), vanilla extract, lightly sweetened whipped cream, espresso beans, cinnamon

butter, sugar , plus, sugar, espresso , plus, espresso, semisweet chocolate, eggs, egg yolks, icing sugar (garnish )

sugar, water, butter, salt, espresso beans, chocolate pieces, strong coffee, sugar

boiling water, brown sugar, instant espresso granules, chocolate-covered espresso beans (optional)

milk, cubes ice, espresso coffee, chocolate ice cream, instant hot chocolate mix, chocolate syrup

granulated sugar, water, instant-espresso powder, ice cubes, chilled heavy cream, confectioners sugar, generous scoops premium vanilla ice cream (from 1 pint), chopped nuts , such asalmonds orhazelnuts , toasted, bittersweet chocolate shavings (made with a vegetable peeler; from a 3-oz bar)

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

semisweet chocolate chips (recommended : ghirardelli), heavy cream, unflavored gelatin (recommended : knox), sugar, instant espresso powder, coffee liqueur (recommended : kahlua), heavy cream, pure vanilla extract, special equipment : 6 espresso or 4 (4-oz) demi-tasse cups, or 4 ramekins

unbaked pie crust, melted butter, heavy cream, brown sugar, all-purpose flour, instant espresso powder, chocolate whipped cream (such as chocolate reddi-wip) (optional)

butter, brown sugar , packed, instant espresso powder, vanilla, eggs, flour, chopped toasted pecans, chopped white chocolate

sugar, espresso, chopped chocolate, coffee flavored liqueur (recommended : kahlua), prosecco, chilled

whole milk, espresso, dark chocolate, chopped into small pieces, sugar, vanilla extract

butter, granulated sugar, espresso, semisweet chocolate, eggs plus 6 egg yolks, sugar

sugar, eggs, sweetened condensed milk, evaporated milk, coffee liqueur (recommended : godiva), instant espresso powder, chocolate shavings, for garnish

butter, softened, instant coffee, light brown sugar , packed, egg, almond extract, water, moist chocolate devil s food cake mix, almonds, toasted, butter, softened, powdered sugar, divided, instant espresso powder, chocolate syrup

egg yolks, granulated sugar, kosher salt, milk, heavy cream (whipping), white chocolate, finely chopped, cold brewed espresso or 6 cups strong coffee, superfine sugar

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.