CHOCOLATE-ESPRESSO MARTINI RECIPE | GIADA DE LAURENTIIS ...
Provided by Giada De Laurentiis
Categories beverage
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 2 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the chocolate and 1/4 cup water in a small bowl and place over a pan of barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth, 2 minutes. Set aside to cool slightly.
- Dip the rims of 4 martini glasses into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Chill the glasses in the freezer for 10 minutes.
- In a pitcher, mix together the espresso, coffee liqueur and vodka. Fill a cocktail shaker with ice. In batches, add the vodka mixture and shake for 10 seconds. Strain the mixture into the prepared glasses and serve.
ESPRESSO MARTINI | SAINSBURY'S RECIPES
Make your own espresso martini! With this easy classic recipe at home.
Provided by Sainsbury's
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 2
Number Of Ingredients 4
Steps:
Fill a shaker with all the ingredients, shake vigorously, strain and pour.
Serve in coupe or martini glass, garnish with optional coffee beans and enjoy!
Nutrition Facts : Calories 145 calories, FatContent 0.0 grams, SaturatedFatContent 0.0 grams, SugarContent 9.5 grams, SodiumContent 20.0 milligrams salt, CarbohydrateContent 10.0 grams, FiberContent 0.0 grams, ProteinContent 0.0 grams
More about "espresso chocolate martini recipes"
ESPRESSO MARTINI | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 5 minutes
Calories 145 calories per serving
Fill a shaker with all the ingredients, shake vigorously, strain and pour.
Serve in coupe or martini glass, garnish with optional coffee beans and enjoy!
ESPRESSO MARTINI CHEESECAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dessert
Calories 548 calories per serving
- Take the cheesecake out of the freezer 1 hr before serving. Once defrosted, the cheesecake will keep in the fridge for up to three days. Spread the soured cream over the top, drizzle with the coffee syrup, then scatter over the coffee beans. Cut into 12 squares and serve straightaway (after about 5 mins the syrup will crack the soured cream).
ESPRESSO MARTINI RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.5
Total Time 5 minutes
Category beverage
Cuisine american
- Fill a cocktail shaker halfway with ice. Add the espresso, vodka, and coffee liqueur. Shake for 30 seconds, or until foamy. Strain into a chilled martini glass and decorate with the orange peel. Serve at once.
MARTINI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE POTS | CHOCOLATE RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 5 minutes
Calories 355 calories per serving
- In a thick-bottomed pan, heat the cream until nearly boiling. Snap in the chocolate and stir in until melted and smooth. Remove and set aside for 1 minute and allow to cool slightly.
- Beat in the egg yolks and brandy and stir until combined. Stir in the butter and a pinch of sea salt until the mixture is smooth.
- Pour into small individual serving pots and pop in the fridge to set for about 2 hours. Serve with your favourite biscuit to dip in.
CHOCOLATE POTS | CHOCOLATE RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 5 minutes
Calories 355 calories per serving
- In a thick-bottomed pan, heat the cream until nearly boiling. Snap in the chocolate and stir in until melted and smooth. Remove and set aside for 1 minute and allow to cool slightly.
- Beat in the egg yolks and brandy and stir until combined. Stir in the butter and a pinch of sea salt until the mixture is smooth.
- Pour into small individual serving pots and pop in the fridge to set for about 2 hours. Serve with your favourite biscuit to dip in.
CHOCOLATE TIRAMISU | CHOCOLATE RECIPES - JAMIE OLIVER
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 301 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).
- In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy. Meanwhile, melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula. Sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion. Once combined, spread the cake mixture across your prepared tray so it’s about 1cm thick. Cook for 10 minutes, or until firm and springy to the touch. Leave to cool.
- Meanwhile, smash the white chocolate and add it to a glass bowl with milk. Sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally, until smooth. Leave to cool a little.
- Carefully mix the mascarpone with the caster sugar, egg yolk and vin santo. Once combined, fold through the melted white chocolate. The sponge should be fairly cool by now, so tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer (don’t worry if it breaks up). Sprinkle over the Tia Maria and drizzle with the espresso and leave those to soak in for a couple of minutes.
- Spoon the mascarpone mixture over the top, spreading it out in a fairly even layer. Dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate, if you like. Pop in the fridge until you’re ready to eat.
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