409 white espresso Recipes

sweetened condensed milk, evaporated milk, sugar, vanilla, instant espresso, white chocolate, cut up in small pieces

plain chocolate cookies, butter, melted, instant coffee powder, water, cream cheese, softened, caster sugar, eggs, cream, white chocolate, chopped

semisweet chocolate chips, margarine, whole coffee beans, chopped white chocolate

heavy cream, instant coffee, corn syrup, butter, good semisweet chocolate, icing sugar, icing sugar (to roll in or to drizzle on top) or cocoa (to roll in or to drizzle on top) or white chocolate (to roll in or to drizzle on top)

water, sugar, instant espresso powder, dark corn syrup, whipping cream, vodka, kahlua or other coffee liqueur, coffee beans

ground coffee (i find the instant stuff works quite well because the granules are quite chunky, but any will do), white sugar, vanilla sugar (optional, if you don tsp have any just use white sugar , it doesn tsp make much difference!) (optional), oil (whichever you like, experiment with olive , coconut etc), essential oil (optional)

white chocolate chips, chocolate-covered coffee beans, melted semisweet chocolate , to drizzle (optional)

water, sugar, instant espresso powder, dark corn syrup, whipping cream, vodka, kahlua, coffee beans

all-purpose flour, unsweetened cocoa, baking powder, instant coffee espresso powder, butter or margarine, granulated sugar, eggs, vanilla, white chocolate chips, coarsely chopped walnuts, raisins (optional), powdered sugar

white baking bars, cut up, whipping cream, brewed espresso or strong coffee, brandy (optional), cream cheese, softened, ladyfingers, sliced fresh strawberries, halved fresh strawberries

flour, salt, butter, softened, sugar, eggs, vanilla extract, instant espresso powder , dissolved in 2 tbsp hot water, bittersweet chocolate, finely chopped, white chocolate chips, butter

thickened cream, pkt white chocolate, broken into small pieces, milk, caster sugar, boiling water, gelatin powder, freshly brewed espresso coffee, white sugar

whole-wheat pastry flour, unbleached all-purpose flour, raw cane sugar (turbinado), unsweetened cocoa powder, baking powder, baking soda, salt, pureed prunes or unsweetened applesauce, egg whites, pure vanilla extract, coffee

monin white chocolate sauce, monin roasted chestnut syrup, espresso, milk or 6 oz half-and-half cream, flavored whipped cream, cream , roasted chestnut or chocolate whipped or vanilla whipped

whole milk, unflavored powdered gelatin, heavy cream, heaping tsp instant espresso powder, sugar, salt, white chocolate bar, for garnishing, dark chocolate bar, for garnishing

whipping cream, whole espresso coffee beans, imported white chocolate (such as lindt), chopped, ground nutmeg, unsalted butter, unsweetened chocolate, chopped, instant espresso powder or instant coffee powder, ground cinnamon, sugar, eggs, all purpose flour, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, chopped toasted hazelnuts, bittersweet chocolate curls, powdered sugar

good-quality white chocolate (such as lindt or baker s), finely chopped, instant espresso powder, ground espresso beans, ground nutmeg, ground cinnamon, creme fraiche or sour cream, whipping cream, coffee liqueur, vanilla extract, candied violets or whole espresso beans

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.