141 hot hot chocolate espresso Recipes

hershey cocoa (not hot chocolate mix), butter or 1/2 cup margarine, soured milk or 1/3 cup buttermilk, powdered sugar, instant espresso or 1 tsp finely ground instant coffee (you can even use decaf if you like), high quality vanilla

sugar, unsweetened cocoa powder, salt, milk, brewed espresso, vanilla

chocolate syrup (or rum), hot fresh espresso (or strong coffee), steamed eggnog, cocoa powder (to garnish ) (optional), grated nutmeg (to garnish ) (optional)

good-quality chocolate , about 70 per cent cocoa solids, unsalted butter, hot espresso coffee, very hot water, eggs, separated

whipping cream, powdered sugar, chopped semisweet chocolate or 1/2 cup finely chopped milk chocolate, crushed striped round peppermint candy, hot espresso or 8 cups very strong coffee, chocolate curls

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

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

chocolate ice cream, chopped bittersweet (not unsweetened ) or semisweet chocolate, hot freshly brewed espresso coffee, dark rum

chocolate light ice cream, reduced-fat milk, instant espresso granules

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.

milk (do not use low-fat or nonfat), sugar, unsweetened chocolate, finely chopped, semisweet chocolate, finely chopped, instant espresso powder, wide strips lemon peel, anise-flavored liqueur (such as sambuca)

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

vanilla vodka, dark creme de cacao, brewed espresso, room temperature or chilled (not hot ), softly whipped cream, for garnish, bittersweet chocolate, for garnish

whole milk, half-and-half, bittersweet chocolate, chopped, milk chocolate, chopped, sugar, pure vanilla extract, instant espresso or coffee powder, vanilla beans or cinnamon sticks, for garnish

sugar, flour, unsweetened cocoa powder (recommended : hershey s), baking powder, baking soda, salt, egg, milk, vegetable oil, vanilla extract, water, marshmallow frosting , recipe follows, chocolate ganache , recipe follows, marshmallow cream (recommended : fluff), sugar, vegetable shortening, salt, vanilla extract, bittersweet chocolate, chopped, butter, hot espresso, light corn syrup

whole eggs, egg yolks, sugar, hot chocolate mix, half-and-half, whole milk, espresso, slightly cooled, vanilla extract, unsalted butter, melted and divided, stale challah bread, cut into 1-inch cubes, bittersweet chocolate, broken into 1/2-inch pieces