HAZELNUT MOCHA COFFEE
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
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.
HAZELNUT-MOCHA DACQUOISE
Provided by Food Network Kitchen
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
- Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
- Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
- Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
- Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
- Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.
HAZELNUT MOCHA HOT CHOCOLATE
Nutella lovers, rejoice! You won't be able to get enough of this hazelnut chocolate drink. Nutella is one of our favorite things to put in hot chocolate. -James Schend, Taste of Home Deputy Editor, Culinary
Provided by Taste of Home
Time 20m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, nutella, liqueur, espresso powder and salt until smooth. Return to the heat; cook and stir until heated through. If desired, dip rim of mug into additional Nutella then hazelnuts. Pour drinking chocolate into mugs; top with whipped cream and drizzle with additional liqueur if desired.
Nutrition Facts : Calories 539 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 131mg sodium, Carbohydrate 45g carbohydrate (39g sugars, Fiber 4g fiber), Protein 9g protein.
SEA SALT HAZELNUT MOCHA
Chocolate-and-coffee lovers will enjoy every drop of our new take on the mocha.
Provided by Abby Cooper
Categories Beverages
Time 5m
Number Of Ingredients 3
Steps:
- Turn the Keurig coffee maker on and let it preheat.
- Scoop the Creamer into the coffee mug. Break off one row (3 squares) of a Sea Salt Dark Chocolate Bar and set it aside.
- Place the coffee pod into the Keurig and select "full cup" brew mode.
- Once the coffee is brewed, use the chocolate as a stir stick, which will allow it to melt into the drink.
- Use a Bulletproof frother to make the mocha extra creamy before you start sipping.
Nutrition Facts : Calories 160 kcal, Carbohydrate 9 g, Protein 1 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 15 mg, Sodium 81 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 1 g, ServingSize 1 serving
HAZELNUT HOT CHOCOLATE
Vanilla beans and a hazelnut liqueur like Frangelico lend a sophisticated flavor to this hot chocolate. With such rich taste, it could be served as a dessert. -Michael Compean, Fountain Hills, Arizona
Provided by Taste of Home
Time 25m
Yield 22 servings
Number Of Ingredients 11
Steps:
- Split vanilla beans in half lengthwise. With a sharp knife, scrape the beans to remove the seeds. Set seeds aside; discard the beans. , In a large saucepan, heat milk and 3/4 cup cream over medium heat just until mixture comes to a simmer. Chop 15 ounces chocolate. In a large heatproof bowl, combine the chopped chocolate, Nutella, sugars, salt and vanilla seeds. Pour warm milk mixture over chocolate mixture. Let stand for 1 minute., Meanwhile, whip remaining cream and shave remaining chocolate. Whisk chocolate mixture until smooth; stir in liqueur. Serve with whipped cream, shaved chocolate and chopped hazelnuts. Garnish with a cinnamon stick if desired.
Nutrition Facts : Calories 299 calories, Fat 20g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 88mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
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