Chocolate Espresso Bellini Recipes

CHOCOLATE ESPRESSO CUBE

Steps:

• With a small paintbrush, paint a few strokes of the white chocolate on the inside of the box. Allow the white chocolate to dry. With a slightly larger paintbrush, paint the inside of the box with the extra-bitter chocolate. Shake out the excess, and allow the boxes to dry. Once the chocolate has solidified, place boxes in refrigerator and keep cool.
• In a medium sized bowl, place the milk, milk chocolate, extra bitter chocolate, butter, orange zest, and espresso extract. Set bowl over a double boiler and melt the ingredients.
• In a mixer, combine the egg yolks, 1/4 cup of sugar, and whip for 4 to 5 minutes, until pale and fluffy. Remove from the machine and fold into melted chocolate mixture. In a separate bowl, combine the creme fraiche, heavy cream, and the 3 ounces of sugar, and whisk until soft peaks.
• Pour the contents of the chocolate mixture into the whipped cream and whisk together until incorporated. Carefully fold in the diced chocolate cake. Place the mousse into a pastry bag and pipe mousse into the chocolate cubes filling the molds completely. Smooth the tops, and place molds into refrigerator overnight.
• Combine the water, espresso beans, and sugar in a saucepan and bring to a boil. Once mixture has come to a boil, pour over the chopped chocolate, and whisk until smooth. Pass through a chinois and strain. Place in an ice bath to cool. Run through an ice cream machine according to the manufacturer's instructions.
• To serve dish, slightly warm cubes with hands and turn over on a plate. With an ice cream scoop, place two scoops on plate next to the cube.

CHOCOLATE-ESPRESSO MARTINI

Steps:

• Combine the chocolate and 1/4 cup water in a small bowl and place over a pan of barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth, 2 minutes. Set aside to cool slightly.
• Dip the rims of 4 martini glasses into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Chill the glasses in the freezer for 10 minutes.
• In a pitcher, mix together the espresso, coffee liqueur and vodka. Fill a cocktail shaker with ice. In batches, add the vodka mixture and shake for 10 seconds. Strain the mixture into the prepared glasses and serve.

CHOCOLATE ESPRESSO CUPS

Steps:

• Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

BELLINIS

Steps:

• Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
• Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
• For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
• Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.

CHOCOLATE ESPRESSO FLAN

Steps:

• Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed above. Preheat oven to 350 degrees. Place a heatproof mixing bowl over simmering water or on top a double boiler. Add condensed milk, chocolate and heavy cream. Stir occasionally until the chocolate is melted and smooth. Remove from heat. In a large mixing bowl combine the remaining ingredients. Beat until well blended. Pour in the melted chocolate mixture. Stir to combine. Pass through a fine strainer into the caramel-coated cake pan. Place pan in a water bath and bake for 1 hour, until the center just feels firm when pressed. Remove from the hot tap water and let cool to room temperature. Cover with plastic wrap and refrigerate overnight. Serve with reserved caramel sauce.

CHOCOLATEY ESPRESSO MARTINI

Steps:

• Garnish glass with chocolate syrup and set aside in the freezer.
• Add ingredients into a cocktail shaker filled with ice; shake vigorously.
• Strain into chilled glass.
• Enjoy!

CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY

Steps:

• Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
• In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
• Stir in the espresso powder, followed by the water.
• Stir in the egg yolk.
• Add in icing sugar. Stir until combined and smooth.
• In a separate bowl, whisk the egg white until soft peaks form.
• Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
• Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
• Quickly pour the mixture into the prepared espresso cups or ramekins.
• Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
• Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
• Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
• Bake for 15 minutes.
• Dust with a little cocoa powder and serve immediately.
• Enjoy!