Recipes for "mocha"

Line a baking sheet with waxed paper.

Place 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes. Stir cream cheese, coffee granules, and water into melted chocolate until smooth; chill in the refrigerator until firm enough to shape, about 30 minutes.

Shape chocolate mixture into 1-inch truffle balls; place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.

Place 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes.

Dip truffles in melted chocolate coating; return to the prepared baking sheet. Set aside until firm, at least 30 minutes.

1. In a food processor, pulse the cookies and nuts into fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of a 9-inch pie plate. Chill.

2. To make the pudding. In bowl, whisk together the cornstarch, 1/4 cup cocoa powder, and the espresso powder. Stir in 1 cup milk.

3. In a medium pot, combine the remaining 2 1/2 cups milk and the sugar over medium heat. Gently boil until the sugar dissolves, then add the chocolate milk mix. Cook, stirring continuously, until the mixture thickens and is pudding-like, 5-8 minutes. Remove from the heat and whisk in the chopped chocolate, then the vanilla and butter.

4. Pour the pudding into the prepared crust.

5. Using an electric mixer, whip the cream, cocoa powder, powdered sugar, and Kahlúa until soft peaks form. Spread the chocolate cream over the pudding. Cover the pie and chill 4 hours or up to 5 days.

6. When ready to serve, make the vanilla cream. Whip the cream, powdered sugar, and vanilla together until soft peaks form. Spread the cream over the pie. If desired, top with chocolate curls. Slice and enjoy!

1. Add the milk, maple syrup, cocoa powder, chocolate, vanilla, coffee powder, and pinch of salt to a large pot. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.

2. Once the hot cocoa is steaming, ladle into mugs and dollop with whipped cream. Drink and enjoy!

1. Add the milk, maple syrup, cocoa powder, chocolate, vanilla, coffee powder, and pinch of salt to the bowl of your crockpot. Cover and cook on low for 2 hours, stirring occasionally. Switch to warm until ready to serve, up to 2 more hours.

2. Ladle into mugs and dollop with whipped cream. Drink and enjoy!

In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs, vanilla and instant coffee, beat until combined and creamy. Add the flour, baking soda, and salt and beat until combined. Stir in 2 cups chocolate chips.

Melt the remaining 2-3 cups chocolate chips in the microwave or over a double broiler. Sprinkle the Rice Krispies over the caramel layer and then pour the melted chocolate over top. Place the bars in the fridge to set, about 15-20 minutes. Cut the bars into squares. Serve at room temperature. Store in the fridge or in a cool, dark spot in your kitchen.

Gather all ingredients.

Pour hot coffee into a mug. Stir in cocoa, sugar, and milk.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.

Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.

While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.

Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.

Fill an ice cube tray with coffee and freeze 4 hours or until completely frozen. Reserve remaining chilled coffee.

In a blender, place 1 cup coffee ice cubes along with 3/4 cup chilled coffee, banana, creamer, coconut oil, cocoa powder, and Stevia In The Raw. Blend until smooth.

Crust: Pulse cookies in a food processor until very finely ground (it helps to do this in batches). Transfer crumbs to a bowl and mix with the espresso powder and butter. Press into a 10-inch pie dish, spreading the crust across the bottom and up the sides. Pop the pie into the freezer while you prep the filling.

Filling: Using an electric mixer, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla. Mix until smooth. Beat in the whipped topping until just combined. Spread into chilled pie. Top with half of the peanut butter cups and press them in gently. Freeze for an hour or so, until mostly firm.

Top Layer: When the pie is mostly solid, spread the softened ice cream over the top. Smooth the top with a spatula. Top with remaining Reeses’ cups, chocolate chips, and a drizzle of melted chocolate. Freeze again until solid (about 3 hours, to be safe). Use a hot knife to cut into slices.