62212 maggie chocolate coffee Recipes

heavy cream, unsweetened chocolate squares, coffee, sugar, cognac

water, cocoa powder, bread flour, whole wheat flour, powdered milk, salt, honey, active dry yeast, semi-sweet chocolate chips

butter, baking powder, sugar, baking soda, eggs, salt, flour, vanilla, sour cream, nuts, chopped, brown sugar, cinnamon, chocolate chips, milk

almonds, frozen mini-phyllo pastry shells, thawed, heavy cream, divided, instant espresso powder, cream cheese, softened, powdered sugar, light brown sugar, bittersweet chocolate

white chocolate, chopped (choose quality baking chocolate), half-and-half, hot coffee, cream

strong brewed black coffee, cooled, whipping cream, chocolate syrup, ice cube

milk (use low-fat or virtually fat-free milk, if you want), nescafe red mug instant coffee (or your favourite brand of instant coffee), dark chocolate, sugar, drops hazelnut syrup

nutmeg (optional), cinnamon, unsweetened cocoa, columbian ground coffee, water

chocolate wafer cookies, crushed, unsalted butter, melted, coffee-flavored liqueur, instant espresso coffee powder, semisweet chocolate, chopped, unsalted butter, vanilla ice cream, softened, coffee-flavored liqueur, chocolate ice cream, softened, coffee-flavored liqueur, cream , beaten stiff

egg, beaten, fudge brownie mix, cooking oil, coffee liqueur or 1/4 cup strong coffee, strong coffee or 1/4 cup water, milk chocolate pieces, white chocolate chips , with cocoa butter (optional), semisweet chocolate piece, chopped walnuts or 1/2 cup pecans

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

almonds, frozen mini-phyllo cups,thawed, heavy cream, instant espresso powder, cream cheese,softened, powdered sugar, lt. brown sugar, bittersweet chocolate

dark or milk chocolate candy coating, coarsely chopped, mint candy flavoring (oil-based only), optional, plastic spoons

sugar, sweetened, ground chocolate coco (godiva is the best), maxwell house instant coffee, coffee-mate creamer

whole milk, sugar, unsweetened dutch-process cocoa powder, cinnamon sticks, orange peel , about 1/2 inch by 3 inches, hot brewed strong coffee, cold heavy cream, ground cinnamon, for garnish, cocoa, for garnish

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.