CREAMY CARAMEL MOCHA
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 38mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
MOCHA CRèME CARAMEL
Categories Coffee Milk/Cream Chocolate Dairy Egg Dessert Bake Spring Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- For Custard:
- Position rack in center of oven and preheat to 325°F. Place six 1/2 cup ramekins or custard cups in baking pan. Stir 2/3 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Wash down sugar crystals from sides of pan with brush dipped into cold water. Increase heat to medium-high and bring mixture to boil. Boil without stirring until mixture turns deep golden brown, swirling pan occasionally, about 9 minutes. Immediately divide caramel among ramekins. Carefully tilt ramekins to coat bottoms (not sides) with caramel.
- Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan, whisking until sugar dissolves. Remove from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Whisk in instant coffee, yolks, and egg.
- Divide custard mixture evenly among caramel-lined ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake until custards are set around edges and centers move only slightly when baking pan is shaken, about 30 minutes.
- Remove custards from water and cool completely. Refrigerate until very cold, about 4 hours. (Custards can be prepared 1 day ahead.)
- For Ganache:
- Dissolve instant coffee in 1/2 teaspoon water in small bowl. Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat and stir in coffee mixture. Cool until just warm to touch.
- Divide ganache among custards. Spread ganache with back of spoon to cover top of custards completely. Refrigerate until ganache is set, at least 30 minutes. (Can be prepared 3 days ahead; cover.)
- Run small sharp knife around edge of custards to loosen. Invert custards onto plates and serve.
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DULCE DE LECHE MOCHA ICE CREAM DESSERT - OLD EL PASO
From oldelpaso.com
Servings 16Total Time 6 hrs 45 minsCategory Dessert
- Heat oven to 350°F. Arrange crackers in single layer in ungreased 15x10x1-inch baking pan. Melt butter in medium saucepan over medium-high heat. Stir in brown sugar. Bring to a boil. Boil 2 minutes. Remove from heat. Stir in pecans. Pour and spread over crackers. Bake 10 minutes. Cool 30 minutes or until cooled.
- Crush crackers into coarse crumbs. Sprinkle half of crumbs in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Cut and remove carton from dulce de leche ice cream. Cut ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with spatula until even pressing down firmly. Freeze 1 hour or until firm.
- Place hot fudge ice cream topping in resealable 1-quart plastic bag. Cut small hole in bottom corner of bag with topping. Squeeze bag to pipe fudge topping over ice cream. Scatter remaining half of praline crumbs over fudge layer. Freeze 30 minutes or until fudge is firm.
- Cut and remove carton from coffee ice cream. Cut ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, spreading ice cream until smooth; press down firmly. Freeze while preparing topping.
SALTED CARAMEL MOCHA ICE CREAM CAKE - CHOCOLATE WITH …
From chocolatewithgrace.com
Reviews 2Category Ice CreamServings 18Total Time 6 hrs 20 mins
- In the a large bowl or the bowl of a stand mixer, add the coffee and the heavy cream. Next add 1 packet of the German Chocolate Curious Cream Ice Cream Cake Mix and the granulated sugar. Beat on high speed for 3-5 minutes until thick and wavy. Gently stir in the chocolate covered coffee beans.
- In a 3 quart pan, layer one third of the ice cream cake mix, one third of the salted caramel sauce and of the crushed chocolate sandwich cookies. Repeat the layers twice.
- Freeze for at least 6 hours or until solid. Remove from the freeze and let it soften just a bit until it will come loose from the pan. Invert onto a serving platter. Decorate with whipped cream, salted caramel sauce and chocolate covered coffee beans.
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