ESPRESSO AND CHOCOLATE JELLIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the chocolate layer: Place the chocolate chips and cream in a small bowl. Place over a pan of barely simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Spoon the mixture into the bottom of 6 espresso cups. Refrigerate until set, about 20 minutes.
- For the jelly layer: Pour 1/2 cup water in a medium bowl. Sprinkle the gelatin on top and set aside for 5 minutes until softened. In a small saucepan, combine another 1/2 cup water, sugar, and espresso powder. Bring to a boil, whisking frequently, until the sugar has dissolved. Pour the espresso mixture over the gelatin and whisk until the gelatin has dissolved. Whisk in the coffee liqueur. Set aside to cool, about 15 minutes. Ladle the gelatin mixture over the chocolate layer. Refrigerate until set, about 1 1/2 hours.
- For the whipped cream: In a medium bowl, using an electric hand mixer, beat the cream on medium speed until thick. Add the vanilla and beat until the cream holds stiff peaks.
- Let the jellies stand at room temperature for 15 minutes. Dollop with whipped cream and serve.
JELLO FILLED ORANGE CAKE SUPREME
I don't remember who gave me this recipe, but I've been making it for gatherings for quite a long time and everyone seems to love it. So I thought I would share it, it's pretty easy.
Provided by Chef Roly-Poly
Categories Dessert
Time 1h
Yield 1 9x13 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Use a 9x13 cake pan.
- Bake the cake according to pkg. directions. Do not overbake !
- Cool cake slightly on cooling rack. Meanwhile prepare.
- jello according to pkg. directions. Poke holes all over cake with.
- a wooden skewer or a fork. Pour liquid jello mixture over cake and.
- allow to soak into cake. Chill.
- Cream together, butter and cream cheese. Add confectioners sugar a little at a time, mixing well after each addition. Add orange extract and mix well. Frost cake and enjoy.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 208.9, Fat 13.3, SaturatedFat 5.8, Cholesterol 62.9, Sodium 80.9, Carbohydrate 20.3, Sugar 19.4, Protein 2.7
CHEF JOHN'S CHILI CHOCOLATE COOKIES
Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
- Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
- Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
- Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
- Fold flour mixture into sugar and chocolate mixture until combined.
- Stir in dark chocolate chips and liqueur-soaked currants.
- Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are almost set, about 12 minutes.
- Remove from the oven and leave on baking sheets to cool, 5 minutes.
- Transfer to cooling rack and allow to finish cooling, 5 minutes.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 36.4 g, Cholesterol 35.1 mg, Fat 14.3 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 74.2 mg, Sugar 27.4 g
CHOCOLATE JELLO WITH ESPRESSO SAUCE
Yes it is chocolate jello! This recipe is from the Chocolate Bar cookbook. I made this for my best friend and I it was a bad week for both of us and what's more fun that Jello, well a grown up Jello is. You can serve it with the espresso sauce or without. Cooking time includes chill time.
Provided by Pumpkie
Categories Gelatin
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the sauce:.
- With a whisk, whip the yolk and 1 tablespoon of sugar in a bowl until well combined.
- In a heavy non stick saucepan, mix together the milk, remaining sugar, and espresso granules and bring to a boil.
- Pour one-third of the milk mixture into the yolks, whisking constantly. Return the egg yolk mixture to the pan and cook over moderate heat, stirring constantly until thick enough to coat the back of a wooden spoon.
- Pour through a mesh strainer and cool to room temperature, then cover and chill.
- Prepare the gelatin:.
- Pour 1/2 cup of water into a medium bowl and sprinkle the gelatin on top.
- In a heavy 2 quart saucepan, whisk together the remaining 1 cup of water, heavy cream, sugar, and cocoa powder and bring just to a boil, stirring gently (the mixture will thicken and rise when it boils).
- Remove from heat and pour into the gelatin mixture, gently stirring to combine.
- Cool to room temperature and divide evenly into cups about 1/2 cup into each.
- Cover with plastic wrap and chill for at least 3 hours or until set and cool.
- You can serve this dessert directly from the cups or unmold it. If you choose to unmold the gelatin, grease the inside of the cups with vegetable oil before pouring the gelatin mixture inches To unmold, run a sharp knife against the sides of the mold to gently separate the filling. Invert a serving plate on top of the cup and invert both the plate and cup in one motion. Shake slightly to loosen if necessary and unmold. It may take a few tries and patience.
- Spoon chilled espresso sauce right over the dessert in the cup or around the unmolded gelatin.
Nutrition Facts : Calories 266.4, Fat 15.7, SaturatedFat 9.1, Cholesterol 152.1, Sodium 43.7, Carbohydrate 29.3, Fiber 1.8, Sugar 23.1, Protein 5.8
HOMEMADE JALAPENO PEPPER JELLY
Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese.
Provided by MICROFON
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 7
Steps:
- Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
- Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 27.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 55.3 mg, Sugar 27.4 g
CHOCOLATE JELLY ROLL
Make and share this Chocolate Jelly Roll recipe from Food.com.
Provided by Lali8752
Categories Breads
Time 22m
Yield 1 Jelly Roll, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350*.
- Grease 15 1/2" X 10 1/2" X 1" pan.
- Line bottom with wax paper.
- in small bowl, combine flour, cocoa, baking powder and salt.
- Set aside.
- In large bowl, beat eggs, sugar, vanilla until thick& pale yellow.
- Beat in flour& oil mix.
- Spread in prepared pan.
- Bake 10-12 min til brown.
- Sprinkle towel with conf.
- sugar.
- Immediately invert cake onto towel.
- Gently peel off wax paper.
- Roll warm cake with towel inside.
- Place seam side down on wire rack.
- Cool.
- Unroll cake.
- Spread filling within 1/2" of edges.
- Roll up.
- Wrap tight in foil.
- Freeze 2 hours.
Nutrition Facts : Calories 598.6, Fat 45.5, SaturatedFat 26.3, Cholesterol 115.2, Sodium 149.3, Carbohydrate 55, Fiber 9.5, Sugar 15.7, Protein 12
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