141 hot chocolate espresso Recipes

egg whites, at room temperature, cream of tartar, granulated sugar, pure vanilla extract, heavy cream, sugar, bittersweet chocolate, finely chopped, hot brewed espresso

egg whites, at room temperature, cream of tartar, granulated sugar, pure vanilla extract, heavy cream, sugar, bittersweet chocolate, finely chopped, hot brewed espresso

skim milk, cocoa powder, instant espresso coffee powder, sugar (or equivalent substitute), irish cream (or coffee liqueur), skim milk (extra for froth)

boiling water, good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped, low-fat milk, brewed espresso or strong coffee, unsweetened cocoa powder, brown sugar, orange rind strip, frozen fat-free whipped topping, thawed, cocoa powder (optional)

milk, half-and-half, cinnamon sticks (3 inch each), semisweet chocolate, instant espresso, vanilla

chilled whipping cream, dark brown sugar, instant espresso powder, milk, cinnamon sticks, broken in half, unsweetened cocoa powder, milk chocolate, chopped, ground nutmeg, cinnamon sticks (optional)

chilled whipping cream, dark brown sugar, instant espresso powder, milk, cinnamon sticks, broken in half, unsweetened cocoa powder, milk chocolate, chopped, ground nutmeg, cinnamon sticks (optional)

cornstarch, sugar, dutch-processed cocoa powder, ground cinnamon, espresso powder, salt, cayenne pepper, heavy cream, milk, bittersweet chocolate, finely chopped, unsalted butter, cut into small pieces

milk, dark brown sugar, bittersweet chocolate, finely chopped, dutch process or unsweetened cocoa, instant espresso powder, ground cinnamon, coffee liqueur (optional), garnishes: sweetened whipped cream*, ground cinnamon, vanilla beans (optional)

milk, dark brown sugar, bittersweet chocolate, finely chopped, dutch process or unsweetened cocoa, instant espresso powder, ground cinnamon, coffee liqueur (optional), garnishes: sweetened whipped cream*, ground cinnamon, vanilla beans (optional)

flour, sugar, divided, baking soda, salt, cayenne pepper, cinnamon, eggs, buttermilk, butter, bittersweet chocolate, cocoa powder, espresso or 2/3 cup strongly brewed coffee, vanilla extract, almond extract

milk, half-and-half or 2 cups whole milk, instant espresso coffee powder, ground cinnamon, dried chipotle powder, semisweet chocolate pieces, sweetened whipped cream ( ) (optional), ground cinnamon (optional)

hot espresso, simple syrup (equal amounts sugar and water heated until sugar dissolves), melted bittersweet chocolate, caramel syrup, hazelnut-flavored liqueur (recommended : frangelico), ice cubes, cream , for serving

skim milk, cocoa powder, sugar, vanilla, cornstarch, cold water, cinnamon (optional), chili powder (optional) or 1/8 tsp sweet paprika (optional), dried mint (optional), almond extract (optional), espresso (optional), kahlua (optional), baileys irish cream (optional), peppermint schnapps (optional)

chocolate wafer cookies, broken, sugar, instant espresso powder or instant coffee powder, bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsalted butter, melted, hot, cream cheese, room temperature, sugar, coffee liqueur, instant espresso powder or instant coffee powder, vanilla extract, eggs, bittersweet (not unsweetened ) or semisweet chocolate, chopped, sour cream, sugar, instant espresso powder or instant coffee powder, bittersweet (not unsweetened ) or semisweet chocolate, chopped, melted, lightly sweetened whipped cream, coffee bean candies (optional)

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.

cream, hot espresso coffee, dark chocolate (recommended : cacao content of 70 percent or more), cocoa powder, for coating

unsweetened chocolate baking squares, butter, sugar, instant espresso, milk, vanilla extract, salt