Espressochocolatemoussewithmascarponewhippedcreamgiada Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
• Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
• In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
• Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
• For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
• To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.

Steps:

• For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
• *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
• For the Cream: In the bowl of an electric mixer, stir together the
• mascarpone cheese and the orange juice until smooth. Add the cream,
• powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Bring cream to a simmer.
• Remove from heat, stir in espresso powder and confectioner's sugar.
• Transfer to bowl and cool slightly.
• Whisk in mascarpone.
• Refrigerate until ready to use.

Steps:

• In a large bowl, dissolve espresso powder in water; cool. Stir in cheese., In a small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until soft peaks form. Stir 1/2 cup cream into cheese mixture; fold in remaining cream., Serve mascarpone cream with cake. Drizzle each serving with liqueur and dust with cocoa.

Steps:

• Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
• Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.

Steps:

• In 1-quart saucepan, stir together 2 tablespoons soymilk, the espresso powder and chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted and mixture is well blended. Cool slightly.
• In medium bowl, beat 1 cup soymilk and the pudding mix with electric mixer on medium speed or wire whisk 1 to 2 minutes or until mixture is well blended and thickened.
• Stir melted chocolate mixture into pudding mixture. Fold in whipped topping. Spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Store covered in refrigerator.

Steps:

• Whip cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 4 to 6 minutes. Add sugar and espresso; whip until soft peaks return, 1 1/2 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
• Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
• Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
• Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Steps:

• For the mousse:
• In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
• Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
• Transfer the mousse to 4 small serving cups.
• Cover with plastic wrap and refrigerate until firm or about 3 hours.
• For the cream:.
• Hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving. Or store it in the fridge.
• Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
• With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
• In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
• Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

Steps:

• In a saucepan over low heat, cook and stir coffee and chocolate until chocolate is melted. Add sugar and butter; cook and stir until the sugar is dissolved and the butter is melted. Remove from the heat; stir in vanilla. Serve over ice cream.