BONNIE'S HOMEMADE MOCHA CREAM LIQUEUR
Merry Christmas! Be merry any other time of the year with your very own mocha cream liqueur that tastes like Bailey's Irish Cream! This creamy concoction is great added to hot cocoa or just sipped as is. (photo by A. Vernon)
Provided by BonniE !
Categories Cocktails
Time 20m
Number Of Ingredients 9
Steps:
- 1. Combine all the ingredients in a food processor or blender. Cover and process on high speed until the mixture is well-blended and smooth. You may serve the cordial at once over cracked ice or ice cubes. Or you can transfer the mixture to a tightly covered container and refrigerate for up to 2 weeks. Stir just before serving. Makes a great gift! Cheers!
MOCHA CREAM
A tasty coffee flavored whipped cream perfect for fillings and/or frostings.
Provided by Carol
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 4
Steps:
- Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g
SPIKED MOCHA EGG CREAM
Provided by Sandra Lee
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- In a 12-ounce glass, stir together chocolate syrup, coffee liqueur, and milk. Top with seltzer and stir. Serve immediately with straw.
MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM
A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.
Provided by Martha Stewart
Categories Food & Cooking
Time 3h5m
Yield Makes 4 cups each (enough for one 8-inch layer cake)
Number Of Ingredients 16
Steps:
- Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
- Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
- Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
- Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
- Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.
CHOCOLATE CAKE; MOCHA CHOCOLATE CREAM; CHOCOLATE LIQUEUR ICING
Oh so very gooey and good! Found in Southern Living, September 2005. Looks very complicated but it is not - everything is laid out and easy to follow. Cooling time is about 45 minutes - make in order listed - Icing first, Filling next and then Cake.
Provided by Manami
Categories Dessert
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 26
Steps:
- Cake:.
- Preheat oven to 350°F.
- Coat 3 (8 inch) round cakepans with cooking spray.
- Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
- Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, beating until just yellow disappears after each addition.
- Stir in melted chocolate and vanilla.
- Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
- Pour batter evenly into prepared pans.
- Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Mocha Chocolate Cream Filling:.
- Whisk together first 4 ingredients in a small saucepan.
- Cook over medium heat, whisking constantly, 5 minutes or until thickened.
- Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
- Beat butter and sugar at medium speed with electric mixer until light and fluffy.
- Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
- Add vanilla, beating until mixture is consistency of whipped cream.
- Makes 1-1/2 cups.
- Coffee Liqueur Ganache Icing:.
- Heat cream in a small saucepan over medium heat just until cream begins to boil.
- Pour over chocolate in bowl, stirring until smooth.
- Stir in butter and liqueur.
- Let stand 45 minutes or until spreading consistency.
- Makes 2 cups.
- Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
- Assemble the cake:.
- Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
- Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
- Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
- Top with remaining cake layer.
- Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
- Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 689.2, Fat 40, SaturatedFat 24.6, Cholesterol 158.3, Sodium 373.1, Carbohydrate 78.2, Fiber 1.4, Sugar 52, Protein 6.4
MOCHA COFFEE CREAMER
Wonderful Christmas gift ideas, flavored coffee creamers to go along with pretty coffee cups and your favorite coffee blend. Adding the liquid extracts to the dry ingredients should not be worrisome with this helpful tip. Place dry ingredients in a jar, sprinkle the wet ingredients over the dry, close lid tightly and shake well for about 20-30 seconds. Include a card with instructions, 1-2 tablespoons of creamer per mug and your gift is ready for giving. This recipe was adapted from a cooking information and recipe website.
Provided by lauralie41
Categories Beverages
Time 5m
Yield 4 mugs
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a screw-top lid.
- Shake well to combine.
- Add 1-2 tablespoons to 6 ounces of coffee. Enjoy!
Nutrition Facts : Calories 306.7, Fat 9.1, SaturatedFat 3, Cholesterol 3, Sodium 132.7, Carbohydrate 56.8, Fiber 7.5, Sugar 44.5, Protein 10.3
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