Magnificent Marbled Mocha Recipes

Steps:

• Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.

Steps:

• Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
• To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
• To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
• To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
• Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.

Steps:

• Cream Cheese Filling:.
• In a medium size bowl, beat the cream cheese and butter together until light and fluffy. Add the sugar into this gradually and beat until the sugar is well incorporated.
• Beat in the egg then mix in the flour, pineapple and vanilla.
• Set mixture aside.
• Directions For Brownies:
• Preheat oven to 350°F
• Lightly butter an 8-inch square nonstick baking pan.
• In a heavy, small sauce pan, heat together the baking chocolate and butter over low heat until the mixture is smooth.
• Remove the pan from the heat and cool slightly.
• In a large bowl, beat together the eggs and sugar until they are slightly thickened. This should take 2 minutes.
• Mix in the flour, baking powder and salt then add the chocolate-butter mixture and the vanilla and almond extracts.
• Stir in chocolate chips and macadamia nuts. Pour about 1 1/4 cups of the chocolate batter in the prepared pan then use a rubber spatula to spread the cream cheese mixture over chocolate batter.
• Take a large spoon and gently place the remaining chocolate batter over top of cream cheese mixture.
• Using the pointed tip of a knife, gently make swirls by making large S shapes for a marbled design through the batter.
• Bake for 30 minutes or until tester toothpick inserted into center comes out with only a few moist crumbs attached. Remove the pan from the oven, place on a rack, and allow to cool.
• When cool to the touch, take a sharp knife and cut them into squares.

Steps:

• Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.
• In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.
• In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat 5 to 7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.
• Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.

Steps:

• Blend flour, powdered sugar and salt in processor 5 seconds. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in yolk and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic and refrigerate until firm, at least 2 hours and up to 1 day.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 16-inch round (scant 1/8 inch thick). Transfer dough to 11-inch-diameter tart pan with removable bottom. Press dough into pan; trim excess. Freeze crust 15 minutes.
• Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Transfer to rack; cool crust completely.
• Stir chocolate, cream and espresso powder in heavy medium saucepan over low heat just until chocolate melts and mixture is smooth (mixture will be warm, not hot). Pour mocha ganache into prepared crust.
• Stir white chocolate and cream in heavy small saucepan over very low heat just until chocolate melts and mixture is smooth. Drizzle over mocha ganache. Using tip of small knife or toothpick, swirl fillings together to marbleize. Refrigerate tart until filling is cold and firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

Steps:

• In a bowl, combine crumbs and butter. Press firmly onto bottom and 11?2 inches up sides of foil-lined 5x9-inch loaf pan. Beat cream cheese in large mixing bowl until light and fluffy. Add milk and vanilla; mix well. Fold in whipped cream. Spoon half into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture, then fold in chocolate syrup. Spoon half chocolate mixture over crust, then half reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl chocolate (pan will be full). Cover and freeze 5-6 hours or overnight. To serve, lift out of pan, remove foil, and cut into slices. Fun Fact: Crush cookies or crackers in a food processor, not too many at a time, for evenly fine crumbs. Rather have no cleanup? Put cookies or crackers in a zipper bag, seal air out, and roll with a rolling pin.

Steps:

• Steam milk until it reaches 145 degrees F.
• Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso.
• Pour in steamed milk.
• Top with Hershey's syrup.
• Stir.
• Enjoy!

Steps:

• Combine milk and coffee powder in heavy medium saucepan. Stir over medium heat until coffee dissolves. Add marshmallows; stir until marshmallows melt and mixture is smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature until cool but not set, whisking occasionally, about 1 hour.
• Beat cream and vanilla in medium bowl until stiff peaks form. Fold 2 1/2 cup whipped cream into coffee mixture. Fold remaining cream into coffee mixture in 2 additions. Stir chocolate in top of double boiler over simmering water until melted. Turn off heat. Pour melted chocolate into large bowl, reserving 1 tablespoon in top of double boiler for Cool chocolate to lukewarm. Whisk 1 cup coffee mousse into chocolate in bowl. Gently fold 1 more cup coffee mousse into chocolate mixture. Pour remaining coffee mousse over. Using large spatula, gently swirl to create marbled effect.
• Spoon mousse into 6 goblets. Rewarm reserved 1 tablespoon chocolate in top of double boiler over simmering water if necessary. Drizzle chocolate over each dessert. Cover and chill overnight.

Steps:

• Combine 1 cup sugar and baking powder in a small bowl. Stir well and set aside.
• Beat egg whites and salt at a high speed of an electric mixer until foamy. Gradually add the reserved sugar mixture, 1 tbsp at a time, beating until stif peaks form and the sugar dissloves (2 to 4 minutes). Gently fold in graham cracker crumbs, 4 ounces of grated chocolate, pecans, and 1 tsp vanilla. Spoon into a buttered 10-inch pie plate. Bake at 350 degrees for 35 minutes or until lightly browned. Cool completely on a wire rack.
• Combine the remaining 1 tsp vanilla, coffee granules and water, stirring until the coffee granules dissolve. Combine coffee misture, whipping cream, and powdered sugar in a large mixing bowl. Cover and chill at least 2 hours.
• Beat the whipping cream mixture until stiff peaks form; spoon into the center of the pie. Spread evenly, leaving a 1 inch border around the edge of the pie. Sprinkle with 2 oz grated chocolate. Cover and chill 1 hour.