Chocolate Hazelnut Mocha Cappuccino Pie Recipes

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CAPPUCCINO PIE



Cappuccino Pie image

This rich and indulgent no bake dessert recipe, frozen Cappuccino Pie, is the ultimate summer treat! It's an easy pie recipe that's always a crowd pleaser!

Provided by Heather of Kitchen Concoctions: https://www.kitchen-concoctions.com

Categories     Dessert- Pie/Cobbler

Time 5h25m

Number Of Ingredients 12

Chocolate Cookie Crust:
20 chocolate sandwich cookies
4 tablespoons unsalted butter,, melted
--
Cappuccino Pie:
½ cup 2% or whole milk
¾ cup strong brew coffee
1 5.1-ounce instant vanilla pudding mix
2 cups heavy cream,, divided
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
8-10 chocolate sandwich cookies,, for topping

Steps:

  • For Chocolate Cookie Crust: Place cookies in food processor and blend until fine cookie crumbs are formed. Add melted butter, and pulse food processor 3-4 additional times. Spray a 9-inch deep dish pie plate with baking spray and press the cookie crumb mixture into the bottom and up the sides of the pie plate. Place pie plate in freezer to chill for 10-15 minutes.
  • For Cappuccino Pie: Chill a large metal or glass bowl and wire whisk in the freezer for 15 minutes.
  • Meanwhile, in a large bowl, whisk together milk, coffee, pudding mix and ½ cup heavy cream. Set aside.
  • Add remaining 1½ cups heavy cream, powdered sugar and vanilla to chilled bowl. Using a large hand-held whisk or an electric mixer, whip cream until it begins to thicken. Continue to whip cream until soft peaks begin to form. Use caution and do not over mix.
  • Fold half of the whipped cream mixture into the pudding mixture, being careful not to over mix. Pour pie filling into prepared pie crust and store remaining whipped cream in refrigerator until ready to serve.
  • Place pie in freezer and freeze for 4-6 hours, or until frozen. When ready to serve, remove pie from freezer and let sit at room temperature for 15 minutes.
  • Meanwhile, place 8-10 chocolate sandwich cookies in food processor and blend until large cookie crumbs are formed.
  • Right before slicing, spread remaining whipped cream on top of pie and top with large cookie pieces. Slice and serve immediately.

MOCHA CAPPUCCINO



Mocha Cappuccino image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 5

3/4 cup hot brewed Folger's coffee
2 tbsps. Jif® Mocha Cappuccino Flavored Hazelnut Spread
or Jif® Chocolate Flavored Hazelnut Spread
Whipped cream
Ground cinnamon, for garnish

Steps:

  • FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blended. Top with whipped cream and sprinkle of cinnamon, if desired.

MOCHA HAZELNUT TORTE



Mocha Hazelnut Torte image

I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

3/4 cup butter, softened
1-1/4 cups packed brown sugar
1 cup sugar
3 large eggs, room temperature
3 ounces unsweetened chocolate, melted and cooled slightly
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups 2% milk
FROSTING:
1 cup butter, softened
1 cup Nutella
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
1/2 cup chopped hazelnuts, toasted

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

MOCHA PIE



Mocha Pie image

A friend gave me this divine recipe after I asked how she managed to put together such an elegant pie after a long day at work. Prepared cookie dough, marshmallow creme and a little instant coffee make it a breeze to assemble. -Barbara Keller, Highlands Ranch, Colorado

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 9

1 tube (18 ounces) refrigerated chocolate chip cookie dough
3 ounces cream cheese, softened
2 tablespoons whole milk
1 jar (7 ounces) marshmallow creme
1 tablespoon instant coffee granules
1 tablespoon hot water
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons chocolate syrup, divided
3 tablespoons chopped walnuts

Steps:

  • Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. , Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

Nutrition Facts : Calories 515 calories, Fat 23g fat (12g saturated fat), Cholesterol 28mg cholesterol, Sodium 190mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE HAZELNUT MOCHA CAPPUCCINO PIE



Chocolate Hazelnut Mocha Cappuccino Pie image

I adapted this recipe from a chocolate cookie pie crust recipe. I just made a few substitutions and additions!

Provided by lv

Categories     No-Bake Pies

Time 2h10m

Yield 8

Number Of Ingredients 7

1 (3.4 ounce) package instant vanilla pudding mix
1 ½ cups cold milk
2 tablespoons instant mocha cappuccino mix
2 cups frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
½ cup semisweet chocolate chips
½ cup chopped hazelnuts

Steps:

  • Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
  • Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 39.7 g, Cholesterol 4.7 mg, Fat 23.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 9.3 g, Sodium 277.5 mg, Sugar 28.1 g

FROZEN HAZELNUT-MOCHA PIE



Frozen Hazelnut-Mocha Pie image

Calling all coffee lovers, this frozen hazelnut-mocha pie is for you! It's guilt-free and a must-try cold treat for any hot day.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 10

Number Of Ingredients 7

1/2 cup light mocha-flavored Frappuccino beverage (from 9.5-oz bottle)
1/2 cup fat-free sweetened condensed milk (not evaporated)
2 tablespoons fat-free hazelnut-flavored liquid nondairy creamer
1 tablespoon instant espresso coffee powder or 2 tablespoon coffee granules
2 cups Cool Whip fat-free frozen whipped topping, thawed
1 oz bittersweet baking chocolate, shaved
1 creme-filled chocolate sandwich cookie crumb crust (6 oz)

Steps:

  • In medium bowl, mix mocha beverage, condensed milk, creamer and coffee powder. Stir in 1 cup of the whipped topping until well blended. Reserve 1 teaspoon shaved chocolate for garnish. Stir remaining chocolate into filling. Pour into crust.
  • Freeze 3 to 4 hours or until frozen. Remove from freezer 10 minutes before cutting. Garnish each slice with dollop of remaining 1 cup whipped topping. Sprinkle evenly with reserved 1 teaspoon shaved chocolate.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

HAZELNUT MOCHA COFFEE



Hazelnut Mocha Coffee image

For special occasions, this chocolaty brew will be the talk of the town. You can make the chocolate mixture a couple of days in advance. When you're ready to serve it, simple brew the coffee and whip the chocolate. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 7

4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1/3 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons hazelnut liqueur
4-1/2 cups hot brewed coffee
Sweetened whipped cream, optional

Steps:

  • Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.

Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 19mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-HAZELNUT CREAM PIE



Chocolate-Hazelnut Cream Pie image

We've all seen peanut butter pies, so I kick it up a notch with Nutella pie! This silky dessert is just fabulous. I sometimes add sliced bananas on top of the crust and then spoon the Nutella mixture over them for a Banana Hazelnut Cream Pie. -Anna Smith, North Salt Lake, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 14

16 Oreo cookies
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
3/4 cup Nutella
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
TOPPING:
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
2 teaspoons butter
1/8 teaspoon salt
2 ounces semisweet chocolate, finely chopped
2 tablespoons chopped hazelnuts, toasted

Steps:

  • Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack. , Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes., In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.

Nutrition Facts : Calories 616 calories, Fat 46g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.

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