ESPRESSO NIGHTCAP WITH VANILLA WHIPPED CREAM
Provided by Giada De Laurentiis
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the Espresso Nightcap: Combine the milk, heavy cream, espresso, and amaretto liqueur, in a medium saucepan. Place over low heat, stirring constantly until hot but not boiling, about 3 to 5 minutes.
- For the Vanilla Cream: In a large mixing bowl, beat the cream until thick Add the powdered sugar and vanilla. Continue to beat until cream holds soft peaks.
- To serve: Pour the Espresso Nightcap into 4 (8-ounce) mugs. Dollop with the Vanilla Whipped Cream and serve immediately.
MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
- Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
- Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
- Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.
MOROCCAN CHOCOLATE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Stir together the heavy cream, agave, cinnamon, cumin and salt in a large bowl.
- Place the chopped chocolate in the bowl of a double boiler. Set the bowl over a pot of gently simmering water and stir until the chocolate is fully melted, about 5 minutes. Remove the bowl from the pot and set on a dish towel to dry the bottom of the bowl.
- Using a hand-held mixer, whip the spiced cream just until it forms soft peaks, 2 to 3 minutes; be careful not to over-whip. Now, using a rubber spatula, quickly and gently fold the melted chocolate into the whipped cream. Serve immediately, or divide the mousse among serving bowls and refrigerate until ready to serve.
ESPRESSO FILLING
Coffee lovers will go crazy for cakes made with this heavenly filling. It's rich, decadent and irresistible! -Megan Byers, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, mix espresso powder and water until smooth; cool. In a large bowl, beat the mascarpone cheese, confectioners' sugar, cream, vanilla and espresso mixture on medium speed until creamy and slightly thickened (do not overmix). Spread between cake layers.
Nutrition Facts : Calories 222 calories, Fat 21g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 24mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.
ESPRESSO CHOCOLATE MOUSSE WITH MASCARPONE WHIPPED CREAM-GIADA
This is a very easy to make but very, very rich and delicious dessert. I adapted this from Giada DeLaurentis. You must try it!
Provided by TaterBug
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the mousse:
- In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
- Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
- Transfer the mousse to 4 small serving cups.
- Cover with plastic wrap and refrigerate until firm or about 3 hours.
- For the cream:.
- Hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving. Or store it in the fridge.
- Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.
Nutrition Facts : Calories 352.5, Fat 29.3, SaturatedFat 18.1, Cholesterol 43.8, Sodium 112.4, Carbohydrate 25.8, Fiber 5.5, Sugar 15.4, Protein 8.5
ESPRESSO GRANITA WITH WHIPPED CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.
- Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.
- Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.
ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM
Make and share this Espresso Chocolate Mousse With Orange Mascarpone Whipped Cream recipe from Food.com.
Provided by chef 998002
Categories Dessert
Time 3h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
- *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
- For the Cream: In the bowl of an electric mixer, stir together the
- mascarpone cheese and the orange juice until smooth. Add the cream,
- powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts : Calories 237, Fat 19.6, SaturatedFat 12.1, Cholesterol 29.2, Sodium 49.1, Carbohydrate 17.8, Fiber 3.7, Sugar 10.7, Protein 5.7
WICKED HOT CHOCOLATE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
- Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
- Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
- With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
- Yield: 2 cups
- Prep Time: 5 minutes
- Cook Time:
- Inactive Prep Time:
CHOCOLATE ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
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.
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