Chocolate Cappuccino Recipes

CHOCOLATE CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
• Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
• In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
• Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
• Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
• Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
• To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
• To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

CHOCOLATE CAPPUCCINO

Steps:

• Beat the whipping cream and powdered sugar with an electric mixer on low speed until soft peaks form; set aside.
• Spoon 1 tablespoon each chopped chocolate and peppermint candies into a coffee cup. Add hot espresso. Top with the whipped cream and chocolate curls. Serve at once. Makes 8 servings.

WHITE CHOCOLATE CAPPUCCINO

Steps:

• Place white chocolate chips in mug.
• Heat milk and white chocolate syrup in a saucepan over medium heat over a low simmer. Froth hot milk using an immersion blender.
• Pour hot coffee over chocolate chips. Carefully pour frothed milk over brewed coffee.

CHOCOLATE COFFEE

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

CHOCOLATE DIP CAPPUCCINO SHORTBREAD

Steps:

• Put instant coffee in a small dish and grind fine with the back of a spoon.
• Mix coffee, butter and sugar.
• Add vanilla.
• Sift dry ingredients then add to the butter mixture.
• Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
• Bake 325°F for about 15 minutes or until the edges just start to brown.
• Let cool and dip end in melted chocolate.
• Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
• Enjoy.

CHOCOLATE CAPPUCCINO CAKE

Steps:

• Preheat oven to 350.
• In a bowl combine yogurt, milk, cake mix, eggs, coffee and cinnamon, mix well.
• Stir in chocolate chips and pour batter into prepared cake pan (greased and lightly floured).
• Bake according to directions on package.
• When cake is cool, sprinkle with powdered sugar mixed with a little cinnamon and cocoa powder.