Frozen Mocha With Chocolate Dipped Pralines Recipes

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

PECAN PRALINES

Steps:

• Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble. Allow the pralines to cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans - style dessert.

FROZEN MOCHA WITH CHOCOLATE-DIPPED PRALINES

Steps:

• Prepare an ice cream maker according to the manufacturer's instructions.
• Whisk together the espresso, chocolate syrup, half-and-half and cream in a medium bowl until well combined. Pour into the ice cream maker and churn until the mixture is thickened with a slushy consistency, about 25 minutes, depending on your machine.
• Meanwhile, line a baking sheet with parchment and spray lightly with cooking spray.
• Put the sugar in a medium saucepan and add enough water to reach the consistency of wet sand, about 1/4 cup. Bring to a simmer over medium-high heat, swirling gently so it cooks evenly, until the sugar is melted and the mixture is dark golden-brown like maple syrup, about 5 minutes. Using a heatproof spatula, stir in the hazelnuts, salt and vanilla. Immediately transfer to the prepared baking sheet spreading into a thin, even layer. Let cool completely and break into large pieces (see Cook's Note).
• Put the chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring well after each, until melted and smooth, 1 to 2 minutes total. Using 2 forks, dip the cooled praline pieces in the chocolate and return to the baking sheet until the chocolate is set.
• Dip the rims of 2 glasses in the remaining melted chocolate. Divide the frozen mocha mixture between the glasses, top with whipped cream and serve with the pralines on top.

PRALINES

Steps:

• Put 2 cups sugar, milk, and butter in heavy saucepan over medium heat. Cook to softball stage, 234 degrees F. When almost ready, caramelize the remaining 1 cup sugar in another heavy skillet, preferably cast iron, over medium heat, stirring often, so sugar does not get too dark. As soon as sugar granules are totally dissolved, turn off heat and carefully add a few spoonfuls of candy mixture to caramelized sugar liquid, stirring constantly and thoroughly. Pour all back into saucepan of candy and mix quickly with wire whip or cooking spoon. Remove from heat. Add vanilla and continue beating candy for 10 to 15 minutes or as long as it takes for candy to lose its sheen and begin to thicken. Quickly stir in pecans and, using 2 soupspoons, scoop small mounds onto papered cookie sheets. Let set. Store in covered tins.
• If candy gets too hard before it is all scooped, place in safe container and warm in microwave until of good consistency to finish scooping.

PECAN PRALINES

Steps:

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• Line a cookie sheet with baking parchment.
• Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, and brown sugar to 240 degrees F (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds.
• Carefully (it may sputter) stir in the vanilla, bourbon, and toasted pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet.
• Let cool for 20 minutes.

NO-BAKE CORNFLAKE-CHOCOLATE PRALINES

Steps:

• Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes. Transfer to a cutting board; let cool, then coarsely chop.
• Line 2 baking sheets with parchment paper. Toss the pecans and cornflakes in a large bowl.
• Make the caramel: Bring the butter, cane syrup, heavy cream and salt to a boil in a medium saucepan over medium heat and cook, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan and comes together into a loose ball, about 5 minutes. Remove from the heat. Once the caramel stops bubbling, stir in the semisweet chocolate until melted.
• Pour the chocolate caramel over the cornflake mixture and toss to coat. Scoop heaping tablespoonfuls of the mixture onto the prepared baking sheets and pack into compact mounds with your fingers. Let set, about 1 hour.
• Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle over the cookies and let set, about 1 more hour.

PRALINES

Steps:

• In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool.

CREAMY MOCHA FROZEN DESSERT

Steps:

• In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish. , In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.

CREAMY MOCHA FROZEN DESSERT

Steps:

• Prepare a 13 x 9-inch baking pan.
• In a small bowl, dissolve the coffee granules in hot water; set aside.
• In another bowl, combine cookie crumbs, 1/2 cup chopped pecans and melted butter.
• Press into the bottom of the pan.
• In a mixing bowl, beat the softened cream cheese until light and fluffy.
• Blend in the coffee mixture, sweetened condensed milk and the chocolate syrup; mix to combine.
• FOLD (do not beat) in the thawed whipped topping.
• Spread over the crust in pan.
• Sprinkle the remaining pecans on top.
• Freeze.