Cafe Mocha Java From The Plaza Hotel Recipes

MOCHA JAVA

Steps:

• Pour coffee into 3-quart saucepan; stir in cocoa mix and sugar until dissolved. Add half and half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).
• Dollop each serving with whipped cream; sprinkle with chocolate shavings, if desired.

MOCHA JAVA ICE CREAM CAKE

Steps:

• Preheat oven to 350°F. Mix graham crumbs, margarine and sugar. Reserve 1-1/2 cups of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
• Bake 10 minutes. Remove from oven; cool completely.
• Spread half of the ice cream over crust. Sprinkle with 1 cup of the reserved crumbs; press lightly into ice cream. Top with remaining ice cream; cover with whipped topping. Sprinkle with remaining 1/2 cup crumbs. Freeze 4 to 6 hours or overnight until firm. Cut into 24 squares to serve. Store leftover squares in freezer.

CAFE MOCHA MINI MUFFINS

Steps:

• In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In another bowl, cream butter and sugars. Beat in egg yolk, vanilla and oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture just until moistened. Stir in 1/3 cup chocolate chips., Fill foil- or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining chips. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

TRIFLE FROM THE PLAZA HOTEL

Steps:

• Split ladyfingers and arrange on a cookie sheet. Drizzle the sherry over them and allow to stand.
• Dissolve gelatin in hot water in a bowl and chill until syrupy.
• Arrange half the ladyfingers in the bottom of a 6-cup crystal bowl. Pour gelatin syrup over and chill until the gelatin is firm.
• Beat the egg yolks in a heavy saucepan until light. Add sugar gradually, beating all the while until mixture is light and lemon-colored.
• Stir in cream and vanilla.
• Cook, stirring constantly, over a very low heat or over simmering water, until the mixture coats a metal spoon. Pour sauce immediately into a chilled bowl and cover the surgace with transparent wrap.
• Chill thoroughly.
• Arrange remaining ladyfingers in the bowl on top of the set gelatin and pour the chilled custard over it. Chill until serving time.
• Garnish with a puff of sweetened whipped cream and sprinkle chopped pitaschio nuts around the rim of the trifle.

MOCHA JAVA

Steps:

• Pour coffee into 3-quart saucepan. Stir in cocoa mix and sugar until dissolved; add half & half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).
• Garnish each serving with whipped cream; sprinkle with chocolate shavings, if desired.