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Espresso Chocolate Mousse

Espresso Chocolate Mousse
Last night, it rained. It sounded like magic and love and dreaming and soup and kittens. I put on my fluffiest sweatshirt and cuddled up in bed and watched super classy shows like Jersey Shore and Teen Mom 2. Keepin’ things elegant, you know. No amount of Gossip Girl was going to help me and I knew it, so I gave in. It’s like eating chocolate clouds off a spoon. Espresso Chocolate Mousse 4 ounces bittersweet or semisweet chocolate, cut into pieces 2 tablespoons unsalted butter 1/2 teaspoon instant espresso powder 2 large eggs, seperated 1/8 teaspoon cream of tartar 3 tablespoons superfine sugar, divided 1/2 teaspoon pure vanilla extract 1/2 cup heavy whipping cream Set a medium sized bowl in the freezer- you will use this later to whip the cream. In a medium sized bowl set over a saucepan of simmering water, melt the chocolate, butter, and espresso powder. In yet another medium sized bowl, whip the two egg whites and cream of tartar on medium speed until foamy. Eat some chocolate today. Jordana Related:  Chocolate Delites

Chocolate Espresso Cookies | Petite Kitchenesse Where did February go? What did I do? Apparently, I made coffee cake—that was a good idea. I joyfully stomped around in the giant puddles brought about by enormous mounds of snow melting in near-60° weather. Okay, enough about non-cookie-related topics. Look at them—all dressed up! Alright, now I’m done. Chocolate Espresso Cookies (adapted from Brown Eyed Baker) yield: around 3 dozen cookies 2⅔ cups (around 16 oz.) bittersweet chocolate, chopped4 tablespoons of butter, softened4 eggs1⅓ cups of granulated sugar1 teaspoon vanilla extract½ cup of all-purpose flour½ teaspoon baking powder1 tablespoon espresso1 cup semisweet or bittersweet chocolate chips Preheat over to 350°. Melt chocolate and butter in a double boiler, stirring occasionally, until a smooth mixture forms. Sift together flour, baking powder, and espresso. (Note: Your batter should be rather runny [like brownie batter]. Drop tablespoons of batter on to your parchment paper–lined cookie sheet.

Chocolate Kahlua Mousse Extreme Dessert | Worth The Whisk It doesn’t get much better’n this. Besides being remarkably easy to make (thanks to the crockpot), once chilled, this food from the Gods becomes super dense, like the center of an incredible chocolate bon bon. Take a bite and you will go, “mmmmmmmm.” But heed this warning: do not dish up a portion the size of this photo. Waaaaay too rich. That was my mistake… next time, I will refrigerate in one batch and then scoop into serving dishes. Thank you to the wonderful blog A Year of Slow Cooking – her crockpot chocolate mousse recipe was inspired by Epicurious. 2 cups heavy cream 4 large egg yolks 3 Tbsp. sugar 1/4 cup cold strong coffee 2 Tbsp. 1 tsp. vanilla extract 2 cups semi-sweet chocolate chips In a 4 qt. crockpot, stir together the cream, yolks, sugar, coffee, Kahlua and vanilla extract until well blended, but don’t whip. Tagged as: Chocolate , classic , dessert , kahlua , mousse , pudding , restaurant

Cheesecake Stuffed Strawberries | Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!! I stored my stuffed strawberries in the fridge although I find they taste best the day,or second after, they are made.

All about our coffee, subscriptions, and online ordering | Hands-On Coffee Roasters These large Supremo beans produce a classic Colombian brew that is mild and very well-balanced. Despite it's mildness there is still a caramel sweetness, silky smooth mouth-feel and minimal bitterness. This is a great all-rounder of a coffee, good for drinking at any time and great with food. Our roaster is sure he can detect tobacco undertones in there too, so he's planning on trying together with a Cuban cigar! This Supremo should not be confused with other cheaper Colombian beans......Great as a filter coffee, interesting as a sweet tasting espresso. Brazil, Fazenda Aliança Altitude: 800-1000m Location: Mogiana region, Brazil Preparation: Pulped Natural Varietal: Catuaí Certification: Rainforest Alliance The Brazil Fazenda Aliança is well-balanced, smooth chocolaty with notes of rum raisin and praline. The Kernow Karma started by sourcing the beans from the women's Cecanor cooperative in the Lambayeque region of Peru. The beans are wet processed and sun-dried.

Nutella Mug Cake | The Family Kitchen Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up

Oven-Baked Caramel French Toast This Mother’s Day, treat your mom to a special brunch… Make her this delicious french toast! Personally, this is a very special Mother’s Day for me, since I am now the proud mother of both a son and a daughter. My little girl will be 3 weeks old this Saturday, the 7th. She is quite precious, and I am loving every second of being a mother of two! I made this for my mom when she recently visited a few weeks ago after the birth of my daughter. Begin by making the caramel layer… It’s simple: sugar and butter. Next, slice up your french bread. Now that you know how many slices will fit, pour the caramel into the dish. The egg mixture can be combined by hand with a whisk, but it’s so simple to put everything in a blender. Chill the bread in the refrigerator overnight. Let it sit on the counter while you preheat the oven, and then bake until the bread gets to be light golden brown. Flip a piece of toast over onto a plate so the caramel is on top, and serve while hot! Caramel Sauce 1/2 cup butter

Hazelnut Chocolate Mousse: Healthy! Hazelnuts and Chocolate are a wonderful combination. Nutella figured that one out years ago. My friend, Jessica made a request that I make a raw food recipe that contains hazelnuts and chocolate. This mousse was the perfect thing. Made with cacao, avocados and hazelnuts, it is nutritious, and full of minerals, vitamins and powerful nutrients. Hazelnut Chocolate Mousse Hazelnut Milk: 1 C Hazelnuts (soaked for 3 hours)3 C Water Place hazelnuts and water in blender (I used a vitamix). Hazelnut Butter: 2 C Hazelnuts (not soaked, dry)2 T. Follow instructions for almond butter here: Almond Butter. Make the Mousse: Place 2 avocados in the food processor. Add 1/2 C. Add the 1 C of Hazelnut Milk Add 3/4 C Cacao and the 1/2 C Agave and Process until smooth! Mmmmm…enjoy! Hazelnut Chocolate Mousse: 2 Avocados1/2 C Hazelnut Butter1 C Hazelnut Milk3/4 C Cacao Powder1/2 C Agave Nectar Place all ingredients in food processor.

The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time:

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