CREAMY CARAMEL MOCHA
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 38mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA CREAM
A tasty coffee flavored whipped cream perfect for fillings and/or frostings.
Provided by Carol
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 4
Steps:
- Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g
MOCHA-CREME CARAMEL CUPS
Satisfy everyone's sweet tooth with Mocha-Creme Caramel Cups. These rich, luscious Mocha-Creme Caramel Cups are drizzled in delicious caramel sauce.
Provided by My Food and Family
Categories Spanish Food
Time 5h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 300°F.
- Blend all ingredients except COOL WHIP in blender until well blended.
- Pour into 8 (4-oz.) ramekins; place in shallow baking dish. Add enough water to baking dish to come halfway up sides of ramekins.
- Bake 45 to 50 min. or just until centers are set. Carefully remove ramekins from water bath; cool completely.
- Refrigerate 4 hours.
- Serve topped with COOL WHIP.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 50 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 14 g, Protein 4 g
MOCHA CREME CARAMEL
Strongly brewed coffee and semi-sweet chocolate lend their rich flavors to this creamy baked mocha caramel dessert.
Provided by My Food and Family
Categories Dairy
Time 6h5m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325ºF.
- Cook 1/2 cup sugar and 1/4 cup coffee in small saucepan on high heat 5 min., stirring constantly. Pour into 9-inch round pan; tilt to evenly cover bottom of pan.
- Blend chocolate, remaining sugar and coffee in blender on high speed until smooth. Add remaining ingredients; blend well. Pour over syrup in pan.
- Bake 50 min. or until knife inserted in center comes out clean. Cool completely. Refrigerate 5 hours or until chilled.
- Run knife around rim of pan to loosen dessert; invert onto plate. Remove pan.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CARAMEL-MOCHA ICE CREAM DESSERT
You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Arrange crackers in a single layer in a greased 15x10x1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers., Bake 8-10 minutes or until bubbly. Cool completely on a wire rack., Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13x9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm., Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze 30 minutes or until ice cream topping is set., Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze 4 hours or until firm., Remove from freezer 15 minutes before serving. Garnish with chocolate curls.
Nutrition Facts :
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
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