78655 iron syrup chocolate syrup espresso drinks Recipes

brownies, unsalted butter, best-quality semi-sweet chocolate, finely chopped, shots of van gogh double espresso vodka ( i love this stuff! ), granulated sugar, cocoa powder, mascarpone cheese, softened, eggs, at room temperature, pure vanilla extract, all-purpose flour, salt, ganache, best-quality semi-sweet chocolate, finely chopped, whipping cream, unsalted butter, shot of van gogh double espresso vodka

banana, frozen and chunked, powdered chocolate-flavored malt drink mix (such as ovaltine), milk, vanilla ice cream

dark cooking chocolate, melted, espresso coffee, scoops french vanilla ice cream

cold heavy cream, semisweet chocolate, instant espresso powder, dark rum (or liqueur of choice), or 1 tbsp water, egg, egg yolks, salt, sugar, suggestions : cookies

bittersweet chocolate , baking bar broken into small pieces (nestles chocolatier, 62% cacao), all-purpose flour, baking soda, salt, light brown sugar, butter, softened, eggs, instant espresso powder or 2 tbsp instant coffee granules, vanilla extract, buttermilk, granulated sugar, water, instant espresso powder or 1 tsp instant coffee granules, bittersweet chocolate , baking bar broken into small pieces, instant espresso powder or 2 tsp instant coffee granules, milk, butter, softened, vanilla extract, salt, powdered sugar

low-fat milk, chocolate syrup (dark or semi-sweet), chocolate whipped cream , 1 dollop, chocolate shavings or 1 dash chocolate sprinkles

chocolate wafers, skinned toasted hazelnuts, sugar, instant espresso powder, grand marnier or other orange liqueur, light corn syrup, confectioners sugar

softened unsalted butter , for greasing baking sheet, egg yolks, granulated sugar, bittersweet chocolate, chopped, semisweet chocolate, chopped, espresso or strong black coffee, vanilla extract, egg whites, heavy cream, sugar, bourbon, seeds from 1/2 vanilla bean, cocoa powder, plus more for dusting, fresh berries, for garnish

whipping cream, quality semi-sweet chocolate chips, espresso or 3 oz strong coffee, dark rum, butter, unflavored gelatin

whipping cream, good quality semisweet chocolate chips, espresso or strong coffee, dark rum, butter, flavorless , granulated gelatin

whipping cream, good quality semisweet chocolate chips, espresso or strong coffee, dark rum, butter, flavorless , granulated gelatin

whipping cream, quality semi-sweet chocolate chips, espresso or strong coffee, dark rum, butter, flavorless , granulated gelatin

cold heavy cream, semisweet chocolate, instant espresso powder, dark rum (or liqueur of choice), or 1 tbsp water, egg, egg yolks, salt, sugar, suggestions : cookies

dark semisweet chocolate, espresso shot or 2 tsp dark instant coffee (last resort, please), warm milk, sugar, cream, marshmallows

heavy cream, maple syrup, guittard dark chocolate syrup, espresso, pure chili powder , a pinch, mexican chocolate, shaved for garnish

chocolate wafers, hazelnuts, skinned & toasted, sugar, instant espresso powder, grand marnier orange liqueur, light corn syrup, granulated 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.

espresso powder, water, butter, semisweet chocolate baking squares, coarsely chopped, unsweetened cocoa, whipping cream, sugar, light corn syrup