Heat 1 cup of the water to boiling; dissolve instant coffee in water.
Stir in remaining water, dry milk, sugar and salt. Refrigerate until chilled 3 to 4 hours.
Place softened ice cream in punch bowl.
Pour chilled coffee mixture on ice cream.
Swirl ice cream throughout coffee mixture.
Beat whipping cream in chilled mixing bowl until very soft peaks from.
Top chocolate mocha punch with mounds of whipped cream.
Sprinkle nutmeg over the mounds of whipped cream.
ell blended.
Stir in chocolate; pour batter into 9x13\" baking
nch round cake pans for Chocolate Mocha Cake on cover. Or prepare
Melt the white and milk chocolate in two separate bowls over
he heat. Stir in the chocolate and coffee until smooth. Cover
he milk, butter and chopped chocolate, stirring until the butter and
Put the egg yolks, butter and chocolate in a heat-proof bowl, set over a pan of hot water.
Cook gently, whisking occasionally, until chocolate has melted.
Remove from heat and whisk in the rum and coffee.
Beat the egg whites until stiff, and fold into the coffee mixture until thoroughly mixed.
Pour into 8 small ramekins or pots or cups, and refrigerate to set.
Decorate with whipped cream and chocolate shavings.
If TRULY showing off, decorate with fresh strawberries and cream.
heet.
MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven
rizzle the 2 tablespoons of chocolate syrup inside the glass.
cing it.
Butter Cream Mocha Icing.
In a mixing
Pour the syrup in the blender.
Add the ice cubes and milk.
Blend until smooth and enjoy!
nto pan bottom.
Melt chocolate in double-boiler & stir smooth
ouble boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth
offee beans and 1 up chocolate chips in a large bowl
and whisk in the melted chocolate until the mixture is well
Preheat oven to 375.
Generously grease muffin tins or line with paper liners.
Pour milk into a bowl and add coffee granules and chocolate syrup; stir until both have dissolved into milk.
Combine cake mix, baking powder, flour, milk mixture, oil and eggs; blend until well combined.
Stir in chocolate chips.
Spoon into prepared muffin cups until roughly 2/3 full.
Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on wire rack or serve warm.
Combine cocoa and coffee, add butter and vanilla, beat until smooth. Add sugar gradually until spreading consistency.
With peanut butter and block chocolate, melt chocolate and peanut butter together carefully [30 sec at a time] add vanilla and coffee and mix until smooth. Add sugar gradually until spreading consistency.
Makes enough to frost an 11in sheet cake in the pan, double for a layer cake.
Preheat oven to 375 degrees. Cream butter and sugar. Add one egg at a time and mix well. Stir in coffee and vanilla. Add dry ingredients, alternating with heavy cream. Add chocolate. Pour into a greased 9x13-inch baking pan. Smooth out top and sprinkle Topping over batter:
With a fork, mix together sugar, molasses, flour, ground coffee, and butter until crumbly. Stir in chocolate and nuts, if desired.
Bake 25-30 minutes until toothpick inserted in center comes out clean. Cool 10 minutes before serving.
nd mix until smooth.Add chocolate chips and nuts.
Bake
ours before serving. Top with chocolate sprinkles if desired.