18 inch mocha Recipes

sheets rice paper (each 8-inch or 20 cm square), instant coffee, whipping cream, semisweet chocolate (10 squares), advocaat egg liqueur

milk chocolate chips, heavy whipping cream, instant coffee granules, water, vanilla extract, ground cinnamon, cake (16 oz), cut into 1-inch cubes, strawberries , kiwi or other fresh fruit

instant coffee granules, boiling water, milk chocolate candy bar with almonds (7 oz), pastry shell (9 inches), baked, chocolate curls and additional whipped topping , optional

semisweet chocolate, cut into bits, strong brewed coffee, a 2 1/2-inch cinnamon stick, broken into pieces, sugar to taste, well chilled heavy cream, ground cinnamon to taste

fudge brownie mix (8-inch square pan size), cold 2% milk, instant vanilla pudding mix, cold brewed coffee, heath candy bar (1.4 oz), crushed

egg yolks at room temperature 30 minutes, whole milk, pure vanilla extract, sugar, divided, all-purpose flour, salt, egg whites at room temperature 30 minutes, fine-quality 60%-cacao bittersweet chocolate, finely chopped, water, eggs, separated , at room temperature 30 minutes, salt, sugar, divided, unsweetened cocoa powder, hazelnuts (3 1/2 oz), egg whites at room temperature 30 minutes, salt, cream of tartar, sugar, water, sugar, instant-espresso powder, coffee and mocha buttercreams (recipe to follow), equipment : 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep

brewed coffee, butter (two sticks equal 1/2 lb), cocoa, flour, sugar, baking soda, salt, eggs (beaten ), sour cream (1 8-oz container), vanilla, butter (1 stick), milk, cocoa, salt, sugar (1 lb box, sifted), vanilla, pecans (toasted in a dry hot iron skillet, then chopped)

fudge brownie mix (13-inch x 9-inch pan size), water, canola oil, egg, instant coffee granules, vanilla extract, butter, softened, brown sugar, egg, instant coffee granules, vanilla extract, chopped walnuts, semisweet chocolate chips, semisweet chocolate chips, butter, instant coffee granules, milk

strong hot coffee, marshmallows, cut up, chopped dates, salt, vanilla, heavy cream , whipped, baked 9-inch deep dish pie crust

unflavored gelatin, cold water, granulated sugar, eggs, milk, semisweet chocolate morsels, instant coffee granules, vanilla extract, whipping cream, divided, ladyfingers, split, powdered sugar, garnish: 8 (3-inch) cinnamon sticks

angel food cake, cut into 1-inch cubes, strong brewed coffee, cooled, cream cheese, softened, chocolate syrup, sugar, heath candy bars, crushed, heath candy bar (optional)

water, instant coffee granules, sweetened condensed milk, semi-sweet chocolate chips, melted cooled, heavy cream, prepared 9-inch oreo cookie pie crust

vanilla wafer, crushed, unsweetened cocoa, instant coffee, butter, melted, cream cheese, sugar, cornstarch, egg substitute, whipping cream, water, instant coffee, vanilla extract, chocolate chips, chocolate chips, shortening, instant coffee

brownie mix, enough to cover a 13x9 inch pan, chopped walnuts, heavy whipping cream, instant coffee granules, brown sugar, maple flavoring, vanilla extract, chocolate curls (optional), walnuts (optional)

raspberry preserves, divided, red raspberries, washed and drained, hot fudge topping, divided, strong black coffee, angel food cake, cut into 1 inch cubes (8 cups)

chocolate fudge squares with mocha glaze, unsalted butter, at room, granulated sugar, egg, all-purpose flour, baking powder, unsweetened chocolate, melted, milk, vanilla extract, chopped walnuts, glaze, generous cup powdered sugar, unsalted butter, at room temperature, unsweetened chocolate, melted, vanilla extract, brewed double-strength coffee, preferably, made from dark-roasted beans, preheat oven to 350 degrees f. butter an 8-inch square baking pan., make fudge squares: in a large bowl, cream the butter with the sugar and egg., in a small bowl, sift together the flour and baking powder. add to the butter mixture. then add the melted chocolate, being careful not to over-beat. add the milk, vanilla and walnuts, stirring just to blend., pour the batter into the prepared pan. bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. allow the cake to cool completely. meanwhile, make glaze., make glaze : in a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. stir in the coffee and whisk until smooth., refrigerate the glaze until cool , then pour over the top of the cake and cut the cake into squares.