Cappuccinocustardsugarfree Recipes

Steps:

• Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water. Melt the chocolate, stirring until it is smooth. Remove the boiler from the heat. Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below). Once hardened, pop the cups out of the mold.
• To make the handle of the coffee cup, put some melted chocolate in a pastry bag. Using a fine-point tip, pipe out a "C" for each mug on a piece of waxed paper. Allow the chocolate to harden.
• Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape. Do the same for each handle and allow to harden.
• Place the 3 ganaches in 3 different pasty bags. Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug. Next, pipe the Coffee Ganache up to the top of the mug. Then, pipe the White Chocolate Ganache on top. Dust each cup lightly with cocoa powder and serve.
• 1/4 cup water
• 1 1/2 tablespoons corn syrup
• 2/3 cup sugar
• 1/2 cup heavy cream
• 2 tablespoons Cognac
• Heat a medium saucepan over high heat. Add the water, corn syrup, and sugar and bring the mixture to a boil. Do not stir the mixture once the sugar begins to boil. When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown. Carefully add the heavy cream and stir; then add the cognac and stir until well blended. Store the ganache at room temperature until ready to use.
• 1/2 cup heavy cream
• 1 tablespoon instant coffee
• 1 cup chopped white chocolate
• 1 tablespoon coffee liqueur
• 1/2 teaspoon coffee extract
• Heat a medium saucepan over medium-high heat. Add the heavy cream and instant coffee and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir. Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended. If you need to melt the chocolate more, use a double boiler (as described above).
• 1/2 cup heavy cream
• 3/4 cup chopped white chocolate
• Heat a medium saucepan over medium-high heat. Add the heavy cream and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted.

Steps:

• In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.

Steps:

• Mix all together and store in airtight container. To prepare, place 3 T in a cup and add 8 OZ hot water. Stir.

Steps:

• 1) After your coffee has brewed, combine the sugar & milk and heat it in your microwave for 2 minutes at the highest setting.
• 2) Next, whip the heated milk/sugar mix in your blender for about one minute until it's a fluffy foam.
• 3) Fill your cup two thirds full with the coffee and top it off with your heated froth.

Steps:

• Fill bottom part of a stovetop espresso pot with water to the pressure-gauge line. Drop in filter basket. Add a heaping tablespoon of espresso for every 3 ounces of water. Screw shut. Cook over medium heat until intense boiling stops and top compartment is full, 3 to 5 minutes.
• Pour milk into a mug, and microwave to heat through (or heat in pan on stove top).
• Place a small (4-inch) whisk in hot milk. Holding the handle of the whisk between your palms, rapidly twirl back and forth until foam appears, about 20 seconds. Pour coffee into mug; sweeten if desired.

Steps:

• Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes. Let stand for 2 minutes or until set. , Stir in coffee. Fold in whipped topping. Spoon into serving dishes. Garnish with additional whipped topping and wafer crumbs if desired.

Steps:

• Arrange half of the crackers in a greased 13x9-in. baking dish (breaking crackers to fit). In a large bowl, beat cream cheese, pudding mix, coffee granules and 1/4 teaspoon cinnamon until blended. Gradually beat in milk and coffee until smooth. Fold in 4 cups whipped cream., Spread half of the filling mixture over the crackers. Repeat layers. Top with remaining whipped cream. Refrigerate, covered, 8 hours or overnight. Just before serving, top with sprinkles and remaining cinnamon.

Steps:

• Fill a short glass with ice. Pour in espresso. Sweeten as desired. Top with foamed milk. Dust with ground cinnamon.

Steps:

• In sealable jar, combine instant coffee, SPLENDA® Granulated Sweetener, and warm water.
• Cover the jar and shake until it is foamy.
• Pour into a glass full of ice. Fill the glass with milk.
• Adjust to taste if necessary.

Steps:

• Line an 8-inch square baking dish with aluminum foil and grease the foil with about 1 teaspoon butter.
• Melt 1 cup butter in a saucepan over medium-low heat. Stir brown sugar, sweetened condensed milk, corn syrup, and coffee granules into the melted butter. Clip candy thermometer to the side of the saucepan. Cook and stir brown sugar-butter mixture over medium heat until caramel reaches 248 degrees F (120 degrees C), about 20 minutes. Remove saucepan from heat.
• Stir walnuts, vanilla extract, and orange zest into caramel; pour into prepared baking dish. Let caramel cool to room temperature.
• Remove caramel from dish and peel aluminum foil from caramel; discard foil. Slice caramels into squares.