Magnificent Marbled Mocha Recipes

MOCHA MARBLE FUDGE

Steps:

• Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
• In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.
• In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
• Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.

STARBUCKS MARBLE MOCHA MACCHIATO

Steps:

• Steam milk until it reaches 145 degrees F.
• Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso.
• Pour in steamed milk.
• Top with Hershey's syrup.
• Stir.
• Enjoy!

MOCHA MARBLE MOUSSE

Steps:

• Combine milk and coffee powder in heavy medium saucepan. Stir over medium heat until coffee dissolves. Add marshmallows; stir until marshmallows melt and mixture is smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature until cool but not set, whisking occasionally, about 1 hour.
• Beat cream and vanilla in medium bowl until stiff peaks form. Fold 2 1/2 cup whipped cream into coffee mixture. Fold remaining cream into coffee mixture in 2 additions. Stir chocolate in top of double boiler over simmering water until melted. Turn off heat. Pour melted chocolate into large bowl, reserving 1 tablespoon in top of double boiler for Cool chocolate to lukewarm. Whisk 1 cup coffee mousse into chocolate in bowl. Gently fold 1 more cup coffee mousse into chocolate mixture. Pour remaining coffee mousse over. Using large spatula, gently swirl to create marbled effect.
• Spoon mousse into 6 goblets. Rewarm reserved 1 tablespoon chocolate in top of double boiler over simmering water if necessary. Drizzle chocolate over each dessert. Cover and chill overnight.

MARBLEIZED MOCHA TART

Steps:

• Blend flour, powdered sugar and salt in processor 5 seconds. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in yolk and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic and refrigerate until firm, at least 2 hours and up to 1 day.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 16-inch round (scant 1/8 inch thick). Transfer dough to 11-inch-diameter tart pan with removable bottom. Press dough into pan; trim excess. Freeze crust 15 minutes.
• Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Transfer to rack; cool crust completely.
• Stir chocolate, cream and espresso powder in heavy medium saucepan over low heat just until chocolate melts and mixture is smooth (mixture will be warm, not hot). Pour mocha ganache into prepared crust.
• Stir white chocolate and cream in heavy small saucepan over very low heat just until chocolate melts and mixture is smooth. Drizzle over mocha ganache. Using tip of small knife or toothpick, swirl fillings together to marbleize. Refrigerate tart until filling is cold and firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

FROZEN MOCHA MARBLED LOAF

Steps:

• Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.