ESPRESSO CHOCOLATE RECIPES
CHOCOLATE ESPRESSO COOKIES RECIPE | ALLRECIPES
Coffee flavored chocolate cookies that have a brownie feel.
Provided by Suzanne
Categories Desserts Cookies Drop Cookie Recipes
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper.
- In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips.
- Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.
Nutrition Facts : Calories 274.6 calories, CarbohydrateContent 29.3 g, CholesterolContent 44.6 mg, FatContent 18.3 g, FiberContent 2.5 g, ProteinContent 4 g, SaturatedFatContent 8.7 g, SodiumContent 60.5 mg, SugarContent 21.6 g
ESPRESSO BARK RECIPE | ALLRECIPES
A simple chocolate candy recipe, great for giving at Christmas!
Provided by Anna Cole
Categories Desserts Candy Recipes Chocolate Candy Recipes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 12 servings
Number Of Ingredients 4
Steps:
- Cover a cookie sheet with waxed paper.
- Combine the chocolate chips and margarine in a microwave-safe bowl. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Mix in the coffee beans until evenly distributed.
- Pour the chocolate out onto the waxed paper and spread into an even layer. Sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick. Place in the freezer until set, about 5 minutes. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 159.6 calories, CarbohydrateContent 20.4 g, CholesterolContent 0.8 mg, FatContent 9.9 g, FiberContent 1.7 g, ProteinContent 1.5 g, SaturatedFatContent 5.7 g, SodiumContent 13 mg, SugarContent 17.4 g
More about "espresso chocolate recipes"
CHOCOLATE ESPRESSO COOKIES RECIPE | ALLRECIPES
Coffee flavored chocolate cookies that have a brownie feel.
From allrecipes.com
Reviews 4.5
Category Desserts, Cookies, Drop Cookie Recipes
Calories 274.6 calories per serving
From allrecipes.com
Reviews 4.5
Category Desserts, Cookies, Drop Cookie Recipes
Calories 274.6 calories per serving
- Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.
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CHOCOLATE ESPRESSO MOUSSE RECIPE | REAL SIMPLE
From realsimple.com
Reviews 3
Total Time 1 hours 25 minutes
Calories 408 calories per serving
Reviews 3
Total Time 1 hours 25 minutes
Calories 408 calories per serving
- In 3 additions, fold the whipped cream into the chocolate mixture. Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving). Sprinkle with the shaved chocolate before serving.
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AMANDA'S ESPRESSO CHOCOLATE PIE RECIPE | ALLRECIPES
This espresso chocolate pie is my own creation, I modeled it after a pie recipe I found in a magazine. That recipe used lots of pre-packaged items, I wanted something more homemade. We loved this pie, it was so fabulous! Lots of chocolate and coffee flavor.
From allrecipes.com
Total Time 5 hours 45 minutes
Category Desserts, Pies, Custard and Cream Pies
Calories 481.6 calories per serving
From allrecipes.com
Total Time 5 hours 45 minutes
Category Desserts, Pies, Custard and Cream Pies
Calories 481.6 calories per serving
- Refrigerate for at least 4 hours, to overnight. Remove from the refrigerator 1 hour before ready to serve. Garnish with chocolate curls.
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ESPRESSO-CHOCOLATE BUNDT CAKE WITH SALTED CARAMEL GLAZE ...
“I’m certainly not the first person to incorporate sourdough into sweet baked goods,” pastry chef Caroline Schiff writes in her new cookbook, The Sweet Side of Sourdough. “There’s a recipe for a chocolate sourdough cake in a 1970s edition of The Joy of Cooking I came...
From purewow.com
Total Time 1 hours 30 minutes
Calories 465 calories per serving
From purewow.com
Total Time 1 hours 30 minutes
Calories 465 calories per serving
- 1. Make the Cake: With a rack in the center, preheat the oven to 325?F. Generously spray a 10-inch Bundt pan with nonstick spray and set aside. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, salt and baking soda until the mixture is uniform. Set aside. In another mixing bowl, combine the sourdough starter, water, buttermilk, oil and vanilla. Whisk to combine. 2. Add the wet ingredients to the dry, using a spatula to fold everything together gently until no dry bits remain. Transfer the batter to the pan and smooth out into an even layer. Bake until set and a cake tester or toothpick comes out clean or with a few moist crumbs, 40 to 45 minutes. Remove the cake from the oven and allow to cool in the pan for 10 minutes before inverting onto a serving platter to cool completely. 3. Make the Glaze: In a small saucepan, combine the cream and butter; heat to scalding?when the mixture begins to steam and you notice a few bubbles, about 5 minutes, turn off the heat and set aside. 4. In a second small, deep saucepan, combine the granulated sugar and water. It should be the texture of wet sand with no sugar crystals remaining on the sides of the pot. Cook the sugar over high heat until it turns into a light, honey-colored caramel, 8 to 10 minutes. If you're new to caramel, you can use a candy thermometer. Watch it closely, as once the sugar is fully dissolved, it will turn from clear syrup to caramel quickly. Do not stir the sugar and water until you see it start to change color, as this can cause crystallization. 5. When you see the first signs of caramelization, carefully swirl the syrup around in the pan a few times so it colors evenly. Once it takes on a honey hue and reads 355 to 360?F on a thermometer, reduce the heat to low and carefully pour in the heated dairy mixture, stirring to fully incorporate. Add the salt and espresso powder and whisk well, simmering for 1 minute. Turn off the heat and add the powdered sugar, whisking until smooth. 6. Pour the glaze over the top of the cooled cake, letting it drip down the sides. Garnish with a little flaky sea salt and allow the glaze to set for 10 minutes before slicing.
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CARDAMOM AND ESPRESSO CHOCOLATE CHIP COOKIES RECIPE ...
Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.
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Reviews 4.0
Total Time 45 minutes
Category Desserts, Cookies, Drop Cookie Recipes
Calories 136.7 calories per serving
From allrecipes.com
Reviews 4.0
Total Time 45 minutes
Category Desserts, Cookies, Drop Cookie Recipes
Calories 136.7 calories per serving
- Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.
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From bakerbynature.com
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ESPRESSO CHOCOLATE CAKE RECIPE | FOOD NETWORK
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