78703 mocha syrup chocolate syrup espresso drinks Recipes

chocolate wafers, sugar, butter or margarine, melted, ground espresso beans, boiling water, semisweet chocolate squares, cream cheese, softened, sugar, sour cream, eggs

chocolate sandwich cookies (about 17), unsalted butter, melted, hot brewed espresso or strong coffee, boiling water, sugar, unflavored gelatin (1 tbsp.), heavy cream, cocoa powder, semisweet chocolate (8 oz.)

chocolate ice cream, softened, prepared espresso, blanco (white ) tequila (such as sauza blanco)

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

chocolate cake mix (any variety), four servings instant chocolate pudding mix, eggs, sour cream, oil, water , plus, water, flavored instant coffee, semi-sweet chocolate baking squares, butter, corn syrup

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

chocolate milk, warmed, hot espresso, instant malted milk powder, vanilla-flavored syrup, chocolate whipped cream, garnish, chocolate, shaved, for garnish

vanilla-flavored syrup, espresso or 4 oz strong coffee, chocolate milk (milk may vary depending on size of coffee mug), chocolate reddi-wip topping (canned whipped crean), candy sprinkles, any color, chocolate shavings

chocolate graham crackers, equal sugar substitute, light corn syrup or 2 tbsp karo syrup, water, baking soda, water, instant coffee powder, cream, chilled, sugar

unsalted butter, room temperature, sugar, brown sugar, eggs, vanilla extract, water, unsweetened chocolate, chopped, espresso, powder, pastry flour, baking soda, salt, sour cream, cornstarch, cornstarch, whipping cream, corn syrup, sugar, brown sugar, egg yolks, butter, vanilla extract, salt, pecans, lightly toasted and chopped, unsweetened dried shredded coconut, semisweet chocolate, chopped, egg whites, cream of tartar, water, sugar, butter, room temperature, vanilla extract, cocoa powder, salt

rumpleminze (or peppermint schnapps), pinnacle whipped vodka, black coffee, hot cocoa, cream, chocolate , sprikles (to garnish)

heavy cream (500ml double cream), white chocolate (225g), instant espresso powder

instant cocoa mix, hot strong-brewed coffee, milk, toppings: whipped topping, crushed chocolate-covered espresso beans

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