Mocha Chicken Recipes

Steps:

• In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
• Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
• Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

Steps:

• In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil.
• Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
• Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil
• Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet.
• Pour the hot marinade mixture into the skillet.
• Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear.
• Cool slightly before serving.

Steps:

• Combine soy sauce, brown sugar, sherry, coffee, garlic, cayenne, 1 tbsp olive oil and chicken legs in a zip top bag. Press out as much air as possible and seal bag. Refrigerate from 3 hours to overnight.
• Remove chicken from marinade and pat dry with paper towels. Pour marinade into a small saucepan and bring to a boil.
• Heat 1 tbsp olive oil in a skillet. Add chicken legs and brown on all sides. Pour boiling marinade into skillet and simmer 30 minutes, until chicken is cooked and juices run clear.
• Stir cornstarch into cold water. Drizzle into sauce a few drops at a time until sauce achieves desired consistency. Serve alongside chicken.

Steps:

• Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
• Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
• Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan.
• Combine the butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and 1/4 teaspoon salt in a medium saucepan over medium heat. Stir until the butter melts, then remove from the heat and let cool until just warm (the sugar will not be dissolved). Beat in the eggs, one at a time, until the batter is glossy and smooth. Stir in the flour until combined.
• Pour the batter into the prepared pan and bake until the brownies are set, 20 to 25 minutes. Let cool in the pan, then cut into 16 squares.

Steps:

• Put the chocolate in a blender. Whisk the milk, heavy cream, egg yolks, sugar, espresso powder and salt in a medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid down with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the blender as needed. Divide the chocolate mixture among eight 4-ounce ramekins. Refrigerate until set, at least 2 hours. Top with chopped chocolate-covered espresso beans.

Steps:

• For the Cake: Heat the oven to 350 degrees F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder.
• In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside. Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth. Combine the milk and coffee in a small bowl. Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated. Add 1/3 of the flour mixture, and whisk until smooth. Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth.
• Divide the batter evenly between prepared pans. Put the pans on a baking sheet. Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes.
• Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes. Remove the cakes from the pans, and cool completely before proceeding.
• For the Pudding: Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine. Whisk in the milk and vanilla until completely incorporated and the mixture is smooth. Whisk in the egg yolks until combined.
• Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more.
• Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined. Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours.
• To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges. Top with second cake then use the remaining pudding to frost the top and sides of the cake.
• Press the cookie crumbs into the sides and top of the cake. Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely. Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving.
• For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form. Add the rum and continue to whisk until stiff and the cream sticks to the whisk. Serve the whipped cream on the side.

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

Steps:

• In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
• Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
• Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; dust with flour and tap out the excess.
• Combine the 2 cups flour, 1/4 cup espresso powder, the baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together the granulated sugar, oil, bananas, eggs and vanilla in another large bowl until smooth. Fold in the flour mixture, a third at a time, until just combined after each addition. Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared pan.
• Bake until the bread starts to puff and is just set at the edges, about 40 minutes. Reduce the oven temperature to 325 degrees F, then continue to bake until a toothpick inserted into the center comes out clean, about 35 minutes more. Transfer the pan to a wire rack to cool completely, about 3 hours. Flip the bread out of the pan and place onto a serving platter.
• Just before serving, mix the confectioners' sugar with the remaining 2 tablespoons espresso powder and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the banana bread and sprinkle with the remaining 1/4 cup chocolate chips.

Steps:

• In a medium, nonreactive container, mix the soy sauce, brown sugar, sherry, coffee, and 2 tablespoons olive oil. Place chicken legs in the mixture. Cover, and marinate in the refrigerator 3 to 4 hours.
• Remove chicken from the marinade mixture, and set aside. Transfer the marinade to a medium saucepan, and bring to a boil.
• Heat remaining olive oil in a medium skillet over medium-high heat. Season chicken with pepper, and brown on all sides in the skillet. Pour the hot marinade mixture into the skillet. Reduce heat, and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Cool slightly before serving.

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

Steps:

• Combine all ingredients into an electric blender.
• Blend the drink until ice is crushed and drink is smooth.
• Serve drink in coffee cups and top with whipped cream and chocolate syrup (if desired).
• Add straw for ease in drinking.