Mocha Dessert Fondue Recipes

Steps:

• In a heavy saucepan, melt chocolate with cream over low heat, stirring constantly. Dissolve coffee in water; add to chocolate mixture with vanilla and cinnamon. Mix well. , Serve warm, using cake pieces and fruit for dipping.

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:

• Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
• Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
• In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
• Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
• While cake is cooling, make the frosting:
• Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

Steps:

• Combine coffee and water in medium microwaveable bowl.
• Add chocolate. Microwave on HIGH 25 sec.; stir.
• Add COOL WHIP; stir. Microwave 20 sec.; stir until chocolate is completely melted and mixture is well blended. (If necessary, microwave an additional 10 sec. or until chocolate is completely melted when stirred.)

Steps:

• Coarsely chop the chocolates.
• Place in a small, heavy saucepan with the cream and coffee.
• Cook over gentle heat, stirring frequently, until melted and smooth.
• Stir in the vanilla.
• Keep warm over hot water until ready to serve.
• To serve, transfer to a fondue pot and continue to keep warm.
• Offer an assortment of foods to dip (or add some of your own) with fondue forks or bamboo skewers designed for dipping.

Steps:

• In a heavy saucepan, melt the chocolate chips, butter, cream, brewed coffee and salt.
• Stir 1/2 cup of the mixture into the beaten egg yolks to temper; return all to the pan.
• Cook, stirring constantly, until mixture reaches 160 degrees Fahrenheit.
• Transfer to a fondue pot and keep warm.
• Serve with cake and fruit for dipping.