CREAMY MOCHA FROZEN DESSERT
Light as a feather, this cool, satisfying dessert is delicious and impressive to serve. It's an excellent dessert to take to a potluck because it can be made ahead and stored in the freezer. -Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish. , In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.
Nutrition Facts :
CREAMY MOCHA FROZEN DESSERT
Steps:
- CRUST: In medium bowl, combine first 3 ingredients. Press firmly into bottom of 9x13 pan or 10" springform pan.
- FILLING: In large bowl, beat cream cheese until fluffy. Beat in condensed milk and chocolate syrup until smooth. In small bowl, combine coffee and water: add to cream mixture. Fold in Cool Whip.
- Spoon filling into prepared crust. Sprinkle evenly with pecans. Freeze overnight or until firm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY MOCHA FROZEN DESSERT
A wonderful creamy mocha frozen dessert for the summer or anytime. Grated chocolate may be sprinkled on top along with the chopped pecans.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 15m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 13 x 9-inch baking pan.
- In a small bowl, dissolve the coffee granules in hot water; set aside.
- In another bowl, combine cookie crumbs, 1/2 cup chopped pecans and melted butter.
- Press into the bottom of the pan.
- In a mixing bowl, beat the softened cream cheese until light and fluffy.
- Blend in the coffee mixture, sweetened condensed milk and the chocolate syrup; mix to combine.
- FOLD (do not beat) in the thawed whipped topping.
- Spread over the crust in pan.
- Sprinkle the remaining pecans on top.
- Freeze.
Nutrition Facts : Calories 351.1, Fat 24.6, SaturatedFat 11.9, Cholesterol 56.5, Sodium 208.8, Carbohydrate 29.6, Fiber 1.2, Sugar 21.7, Protein 5.1
ULTIMATE FROZEN MOCHA
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
- Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.
FROZEN MOCHA MOUSSE
Steps:
- Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
- Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
- Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
- Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
- For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.
FROZEN MOCHA CHEESECAKE
No bake & pretty easy to prep. The only down fall is it will need to freeze about 6 hours before eating. But it's well worth the wait & kids love it too.
Provided by lilbrittyn
Categories Frozen Desserts
Time 6h15m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Crust: In a small bowl, combine cookie crumbs, sugar & butter. Mix well. Press mixture in a 9in. spring-form or a 13x9 inch pan. Pat evenly to cover all sides and bottom. Place in freezer.
- Filling: In a large bowl, beat cream cheese until fluffy. Add milk & chocolate syrup. Beat until smooth. In small bowl, dissolve coffee in water. Add to cream cheese mixture & stir well. Fold in whipped cream. Pour filling into chilled pan. Cover & freeze for 6 hours. Sprinkle with additional cookie crumbs.
Nutrition Facts : Calories 592, Fat 35.9, SaturatedFat 20.6, Cholesterol 104.4, Sodium 376.9, Carbohydrate 61.6, Fiber 1.1, Sugar 48.9, Protein 8.3
FROZEN MOCHA CAKE WITH CHOCOLATE GANACHE GLAZE
Categories Cake Coffee Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Kahlúa Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- For cake:
- Position rack in center of oven and preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine chocolate and 2 tablespoons water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5 minutes. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating until stiff and glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined and being careful not to deflate batter.
- Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans on rack 1 hour. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.
- For filling:
- Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang. Whisk egg yolks, 1/4 cup sugar, and Kahlúa in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 9 minutes total. Remove bowl from over water. Continue to beat mixture until cool to touch, about 3 minutes. Beat whipping cream and espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)
- For glaze:
- Bring first 3 ingredients to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Transfer 1/2 cup glaze to small bowl; chill until cool and very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10 minutes.
- Remove foil and plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1 hour.
- Rewarm remaining glaze over low heat until just warm and pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly and smoothly over top and sides. Sprinkle coffee beans around top edge of cake. Freeze until firm and glaze is set, at least 4 hours. (Can be made 3 days ahead. Cover; keep frozen.)
- To serve, dip long thin sharp knife into hot water, then wipe dry and cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze and repeating for each slice.
More about "creamy mocha frozen dessert recipes"
TRIPLE CHOCOLATE FROZEN DESSERT {AN EASY NO BAKE DESSERT RECIPE}
From tastesoflizzyt.com
FROZEN MOCHA CREAM PIE L PANNING THE GLOBE
From panningtheglobe.com
MOCHA DESSERT RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY MOCHA FROZEN DESSERT | RECIPE | DESSERTS, FROZEN DESSERT …
From pinterest.com
CREAMY BLENDED FROZEN MOCHA - JUST 6 INGREDIENTS!
From chocolatecoveredkatie.com
CREAMY MOCHA FROZEN DESSERT - KEEPRECIPES
From keeprecipes.com
12 DECADENT MOCHA DESSERT RECIPES FOR COFFEE LOVERS - CHATELAINE
From chatelaine.com
CREAMY MOCHA FROZEN DESSERT - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MOCHA CHIP ICE CREAM CAKE DESSERT RECIPE - PERFECT BREW
From perfectbrew.com
MOCHA CREAM PUFFS RECIPE | EATINGWELL
From eatingwell.com
SIMPLE FROZEN MOCHA PIE FOR SUMMER - THE NOVICE CHEF
From thenovicechefblog.com
MOCHA PIE A CREAMY AND DREAMY FROZEN DESSERT | BUY THIS COOK …
From buythiscookthat.com
CREAMY MOCHA FROZEN DESSERT - RECIPE | COOKS.COM
From cooks.com
CREAMY MOCHA FROZEN DESSERT | RECIPE | FROZEN DESSERT RECIPE, …
From pinterest.ca
FROZEN MOCHA BARS RECIPE | NESCAFÉ®
From nescafe.com
FROZEN MOCHA MOUSSE PIE RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY MOCHA FROZEN DESSERT - RECIPE | COOKS.COM
From cooks.com
FROZEN MOCHA TERRINE RECIPE | MYRECIPES
From myrecipes.com
CREAMY MOCHA FROZEN DESSERT RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CREAMY MOCHA FROZEN DESSERT PHOTOS RECIPE
From crecipe.com
CREAMY MOCHA FROZEN DESSERT RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
CREAMY MOCHA FROZEN DESSERT RECIPE: HOW TO MAKE IT
30 TOTALLY INDULGENT MOCHA DESSERT RECIPES | TASTE OF HOME
From tasteofhome.com
MOCHA DESSERT RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
MOCHA LUSH: ONE-PAN CHOCOLATELY MOCHA FLAVORED GOODNESS!
From amandascookin.com
FROZEN MOCHA PRALINE MOUSSE | IMPERIAL SUGAR - RECIPES
From imperialsugar.com
FROZEN MOCHA DESSERT - A GOOD LIFE FARM - COSMOPOLITAN …
From cosmopolitancornbread.com
FROZEN MOCHA CHEESECAKE DESSERT - LIVING IN THE SHOE
From livingintheshoe.com
CREAMY MOCHA FROZEN DESSERT - REVIEW BY MARY ANN
From allrecipes.com
FROZEN MOCHA CHEESECAKE (1983) - CLICK AMERICANA
From clickamericana.com
FROZEN MOCHA OREO BARS - NEIGHBORFOOD
From neighborfoodblog.com
CREAMY MOCHA FROZEN DESSERT
From crecipe.com
CREAMY MOCHA FROZEN DESSERT - PRINTER FRIENDLY
From allrecipes.com
NO-BAKE MOCHA CHEESECAKE (FROZEN CHEESECAKE) - GIRL GONE …
From girlgonegourmet.com
CREAMY MOCHA CUSTARD. - HALF BAKED HARVEST
From halfbakedharvest.com
CREAMY MOCHA DESSERTS | RECIPES - TASTY
From tasty.co
RECIPE: CREAMY MOCHA FROZEN DESSERT (PILLSBURY CLASSIC COOKBOOK, …
From recipelink.com
MOCHA COOKIES AND CREAM ICEBOX CAKE - BROMA BAKERY
From bromabakery.com
#15-minutes-or-less #time-to-make #course #preparation #for-large-groups #desserts #frozen-desserts #dietary #number-of-servings
You'll also love