Frozen Mocha Recipes

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.

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.

Steps:

• Prepare an ice cream maker according to the manufacturer's instructions.
• Whisk together the espresso, chocolate syrup, half-and-half and cream in a medium bowl until well combined. Pour into the ice cream maker and churn until the mixture is thickened with a slushy consistency, about 25 minutes, depending on your machine.
• Meanwhile, line a baking sheet with parchment and spray lightly with cooking spray.
• Put the sugar in a medium saucepan and add enough water to reach the consistency of wet sand, about 1/4 cup. Bring to a simmer over medium-high heat, swirling gently so it cooks evenly, until the sugar is melted and the mixture is dark golden-brown like maple syrup, about 5 minutes. Using a heatproof spatula, stir in the hazelnuts, salt and vanilla. Immediately transfer to the prepared baking sheet spreading into a thin, even layer. Let cool completely and break into large pieces (see Cook's Note).
• Put the chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring well after each, until melted and smooth, 1 to 2 minutes total. Using 2 forks, dip the cooled praline pieces in the chocolate and return to the baking sheet until the chocolate is set.
• Dip the rims of 2 glasses in the remaining melted chocolate. Divide the frozen mocha mixture between the glasses, top with whipped cream and serve with the pralines on top.

Steps:

• Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
• Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

Steps:

• For the Crust:.
• Measure all 7 ingredients into a small bowl.
• Beat with a spoon until smooth.
• Spread evenly into a greased 9 inch springform pan.
• Bake at 350 degrees for 10 minutes or until toothpick comes out clean.
• Cool.
• For the filling:.
• Measure the first 5 ingredients into a saucepan Heat on low until smooth, stirring often.
• Beat in 1 egg at a time.
• Add icing sugar and beat well.
• Cool completely.
• Beat whipping cream until stiff.
• Fold chocolate mixture into whipped cream.
• Pour over cooled crust.
• Chill at least 2 hours before glazing.
• For glaze:.
• Heat whipping cream in a small sauce pan on low.
• Add chocolate, stirring consistantly, until melted and smooth.
• Pour over cooled cake, letting some drip down the sides.
• Freeze 6 hours before serving or overnight.
• Thaw slightly to cut.
• Garnish with chocolate curls or chocolate covered coffee beans if desired.

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.

Steps:

• Combine the coffee, cocoa sauce, water, and ice cream, blending until smooth.
• Add the orange juice, cinnamon, cayenne, and ice.
• Garnish with whipped cream and a dash of cocoa powder.

Steps:

• Combine together cookie crumbs with butter and sugar.
• Pat evenly on bottom and sides of an 9 inch springform pan.
• Cream together cream cheese,milk,chocolate syrup and coffee liqueur.
• Fold in whipped cream.
• Spread over crust.
• Freeze at least 6 hours.
• Garnish with chocolate covered coffe beans.

Steps:

• Fill a blender with a cup of ice or The Magic Bullet's Tall Cup halfway with ice.
• Add chocolate syrup, milk, and sugar.
• Add a cup of coffee to the blender and mix until smooth or fill The Magic Bullet's Tall Cup ¾ full with coffee and mix with the Cross Blade until smooth.
• Pour mixture into 2 coffee cups.
• If desired, add whipping cream to the Short Cup and blend with the Flat Blade for about 5 seconds or use store-bought whipping cream in the can or make homemade whipping cream (I do this by chilling hand mixer beaters and bowl in the freezer for about 10-15 minutes; then I whip cream and some sugar or Grand Marnier until soft peaks form).
• Add whipped cream to the top of the coffee mixtures and serve.

Steps:

• Beat cream cheese and flavored instant coffee with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended.
• Spoon into six paper-lined medium muffin cups; sprinkle with almonds. Gently press almonds into cream cheese mixture with back of spoon.
• Freeze 3 hours or until firm. Store leftover desserts in freezer.

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.