FROZEN CAFé-MOCHACCINO TART
A slice of this tart will taste just like the ideal version of your coffee shop's mocha frappé...only better. To make this elegant, crave-worthy dessert, simply combine coffee and chocolate ice creams into a chocolate-shortbread shell. While it is setting in the freezer, you'll whip up an airy caramel meringue to dollop on top.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Crust: In a food processor, pulse flour, sugar, salt, and cocoa to combine. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Stir together yolk and cream; drizzle over flour mixture, pulsing several times to combine. Transfer mixture to a 9-inch fluted tart pan with a removable bottom, pressing evenly into bottom and up sides. Refrigerate until firm, about 20 minutes.
- Preheat oven to 350°F. Prick bottom of crust at 1-inch intervals with the tines of a fork. Bake until set and dry, about 15 minutes. Let cool completely on a wire rack.
- Meanwhile, temper both ice creams in refrigerator until softened but not melting, about 20 minutes. Stir together ice creams until no streaks remain; transfer to cooled crust, spreading all the way to edges and smoothing top with an offset spatula. Freeze until firm, about 1 hour (or wrap in plastic at this point and freeze up to 1 week).
- Caramel Meringue: In a small saucepan, combine 6 tablespoons sugar, salt, and 1 tablespoon water. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover; continue boiling, undisturbed, until mixture turns medium amber, about 3 minutes more. Remove from heat. Carefully add cream (it will bubble and splatter); stir until smooth. Transfer to a heatproof bowl.
- Combine egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof mixer bowl set over (but not in) a pot of simmering water. Whisk constantly just until mixture is warm to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers). Remove from heat; beat on high speed until stiff peaks form and mixture is no longer warm to the touch, 7 to 9 minutes.
- Reduce speed to low and beat in a scant 1/4 cup caramel just to combine (do not overmix; caramel will still be warm). Spoon meringue over ice cream and freeze until firm, at least 4 hours (tart can be wrapped in plastic at this point and frozen up to 3 days). Cover and refrigerate remaining caramel until ready to serve.
- Remove tart from pan; transfer to a cake plate. Drizzle top with remaining caramel (or serve alongside); sprinkle with cocoa nibs or decorate with chocolate espresso beans. Cut into wedges, dipping knife blade in hot water and wiping clean between each cut to ensure clean slices.
MOCHACCINO LATTE
Steps:
- You will need a Braunstyle hand blender.
- Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the "chocolate milk" has a nice foamy head, carefully pour milk into coffee cup spooning foam on top.
- Dust with cocoa
FROZEN MOCHACCINO CUPS
No need to visit a coffee shop! Enjoy the scrumptious combination of chocolate and coffee with these fluffy frozen treats.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Sprinkle crushed wafers evenly onto bottoms of 12 paper-lined medium muffin cups; set aside.
- Stir in coffee and milk together. Add dry pudding mix and cinnamon. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until slightly thickened. Gently stir in 2-1/2 cups of the whipped topping.
- Spoon into prepared muffin cups. Freeze 6 hours or until firm. Top with remaining whipped topping just before serving. Drizzle with melted chocolate.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 3.2003 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MOCHACCINO SHAKES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- To a blender, add 1/2 cup of milk, 1/2 cup of coffee, 1/4 cup of syrup, and the cinnamon. Puree to combine ingredients. Add 1 pint ice cream and blend until smooth. Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon, and some chocolate savings and serve. Repeat to make 2 more shakes.
FROZEN BANANA MOCHACCINO
I'll let the ingredients speak for themselves! From Go Bananas! When I have bananas that are very ripe, I peel and slice them and put them in air-tight containers and store them in the freezer.The time listed in this recipe does not include the time needed to freeze bananas.
Provided by cookiedog
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except for whipped cream in a blender and puree until smooth.
- Garnish with whipped cream and cocoa powder, if desired.
Nutrition Facts : Calories 265.8, Fat 6.6, SaturatedFat 3.7, Cholesterol 17.4, Sodium 134.7, Carbohydrate 48.5, Fiber 3.6, Sugar 24.8, Protein 6.2
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