Toasted Almond Mochas Recipes

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CHOCOLATE MOCHA DUSTED ALMONDS

I love to make recipes with nuts. These are chocolaty with a hint of coffee-elegant and addictive! I give them away as gifts; I've even made them for wedding favors. -Annette Scholz, Medaryville, Indiana

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 25m

Yield 12 servings.

Number Of Ingredients 5



Chocolate Mocha Dusted Almonds image

Steps:

  • Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 270 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 7g protein.

1 cup dark chocolate chips
2 cups toasted whole almonds
3/4 cup confectioners' sugar
3 tablespoons baking cocoa
4-1/2 teaspoons instant coffee granules

TOASTED ALMOND SHERBET WITH ALMOND SPIKES

Provided by Food Network

Categories     dessert

Time 1h1m

Yield 8 servings

Number Of Ingredients 7



Toasted Almond Sherbet with Almond Spikes image

Steps:

  • Toast the almonds lightly, and with a pair of tongs, remove 16 almonds, then continue toasting the rest until they are extremely dark. While the almonds are still hot, put them into the milk, stir, and let sit until cool. Puree in a blender and strain through a fine chinois or a wet cheesecloth lined sieve. Re-measure and add more milk to make 4 cups. Whisk in simple syrup and the scrapings from vanilla beans. Freeze in the ice cream freezer, according to manufacturer's instructions.
  • Put the sugar into a saucepan. Pour the water around the edge of the pan carefully to avoid any splashing up of the water or sugar crystals on the walls of the pan. Draw your finger through the sugar in an X, to let the water cover the sugar completely. Bring the sugar water to a boil and, without stirring, continue to cook until amber colored.
  • Meanwhile, stick toothpicks in the ends of the 16 toasted almonds and put a pound of butter or a piece of styrofoam on a counter or a tall shelf. Test the color of the caramel periodically by placing a drop of the caramel on a white plate. When it is slightly lighter than you want it, stop the cooking by placing the bottom of the pot in a bowl of ice water. Swirl it a bit to evenly distribute the color.
  • Dip the almonds in the caramel and suspend them over your work surface by sticking the toothpick in the butter or styrofoam, and allow the caramel to drip down causing a long strand to form. Once they are cooled, place them in an airtight container.
  • Serve scoops of the sherbet garnished with 2 almond spikes.

4 cups plus 16 whole almonds blanched
4 cups milk, plus more
4 cups simple syrup (equal parts water and sugar brought to a boil and chilled)
2 vanilla beans
1 cup sugar
1/3 cup water
1 pound unsalted butter

TOASTED ALMOND

Provided by Food Network

Categories     appetizer

Time 2m

Yield 1 drink

Number Of Ingredients 4



Toasted Almond image

Steps:

  • Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.

1 1/4 ounces almond liqueur (recommended: Amaretto)
3/4-ounce coffee liqueur (recommended: Kahlua)
Ice
Heavy cream, to fill

TOASTED ALMOND MOCHA ICE-CREAM TART

Categories     Coffee     Food Processor     Chocolate     Nut     Dessert     Frozen Dessert     Almond     Amaretto     Summer     Gourmet

Number Of Ingredients 11



Toasted Almond Mocha Ice-Cream Tart image

Steps:

  • Make the crust:
  • In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
  • Make the filling:
  • In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
  • Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.

For the crust
1 1/4 cups chocolate-wafer crumbs (about 25 wafers)
1 cup sliced blanched almonds, toasted lightly, cooled, and ground fine
1/2 stick (1/4 cup) unsalted butter, melted
For the filling
1 1/2 cups sliced blanched almonds, toasted lightly and cooled
3 1/2 tablespoons Amaretto
2 pints coffee ice cream, softened
4 ounces fine-quality bittersweet chocolate, chopped fine (about 1 cup)
1/4 cup sliced blanched almonds, toasted lightly and cooled
1 ounce fine-quality bittersweet chocolate, chopped fine or grated

TOASTED ALMOND SUPREME

Provided by Food Network

Categories     dessert

Number Of Ingredients 4



Toasted Almond Supreme image

Steps:

  • Shake Amaretto and Kahlua and milk in a shaking tin and pour over ice cream in old fashioned glass and garnish with Marashino Cherry.

1 1/2 ounces Amaretto
1-ounce Kahlua
2 ounces milk
1 scoop Godiva white chocolate ice cream

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