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Mocha recipes - 9 recipes

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Top rated Mocha recipes

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Position a rack in the lower third of the oven and preheat the oven to 350F

  • For the cake :
  • 5 oz bittersweet or semisweet chocolate, finely chopped
  • ½ cup unsweetened cocoa powder (natural or Dutch-process)
  • 2 tbsp all-purpose flour
  • 1 cup sugar
  • Pinch of salt
  • ¾ cup plus 2 tbsp water
  • 2 cold eggs
  • 1 cold egg white
  • For the mocha chantilly:
  • 1½ cups whipping cream
  • ¼ cup French-roasted coffee beans, coarsely crushed
  • 150 g milk chocolate, finely chopped
4.4/5 (7 Votes)

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With their molten, oozing centres, these puddings are guaranteed to impress

  • 1 tbsp top-quality instant coffee
  • 100g dark 'continental' chocolate (at least 65% cocoa solids)
  • 100g unsalted butter, plus a little extra softened butter for greasing
  • 4 large free-range eggs
  • 140g golden caster sugar (preferably vanilla infused)
  • 50g plain flour, sifted
  • double cream (cold) to serve
4/5 (7 Votes)

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Cream butter, and gradually mix in sugar and coffee

  • 1/2 C butter
  • 2 C icing sugar
  • 4 tbsp prepared coffee
  • pinch of salt
  • 1 oz piece of baker's chocolate, melted
  • 1/4 tsp vanilla
4/5 (22 Votes)

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1. Break the chocolate into a large heatproof bowl and set it over a pan of gently simmering water

  • • 150g (5½ oz) plain dark chocolate
  • • 2 large egg yolks
  • • 45g (1½ oz) caster sugar
  • • 150g (5½ oz) full-fat crème fraîche
  • • 150ml (5fl oz) double or whipping cream
  • • 1 tsp instant coffee granules
  • • chocolate curls or finely grated chocolate, to decorate
4/5 (4 Votes)

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enjoy this coffee chocolate sauce with profiteroles and choux buns - with a nice cup of coffee

  • 1 tablespoon of instant coffee powder
  • 1 table spoon of boiling water
  • 100g of 70% dark chocolate
  • 175ml singe cream
  • 1 table spoon icing sugar
3.4/5 (128 Votes)

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Preheat oven to 190oC. Greese muffin tin with butter

  • 2 eggs
  • 1 tp vanilla extract
  • 120ml oil
  • 60ml coffee/water
  • 120ml butter milk (milk+lemon juice/vinegar)
  • 225g self-raising flour
  • 200g brown sugar
  • 25g unsweetened cocoa powder
  • 1 tp baking powder
  • 1/2 tp baking soda
  • 1/4 tp salt
  • 1 cup chopped nuts (optional)
  • 1 cup chocolate chips (optional)
2.4/5 (5 Votes)

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Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in

  • BISCUIT BASE:
  • 1-1/2 cups Oreo cookie crumbs
  • 1/4 cup butter, melted
  • FILLING:
  • 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1/4 teaspoon ground cinnamon
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons butter
  • Chocolate-covered coffee beans, optional
2.2/5 (49 Votes)

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To make macaron cookie Trace out 1 inch circles on parchment and set this aside as a “master copy”

  • Macarons
  • 135 g egg whites
  • 45 g granulated sugar
  • 215 g powdered sugar
  • 115 g almond meal
  • 25 g cocoa powder
  • 10 g instant coffee granules (I used Starbucks Via)
  • FILLING
  • 227 g egg whites
  • 175 g granulated sugar
  • 226 g unsalted butter, cold and cut into pieces
  • 15 g instant coffee granules
1.5/5 (2 Votes)

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Yields 12 2×3 mini cakes

  • Mousse:
  • 9 ounces white chocolate, chopped
  • ¼ strong coffee
  • 2 teaspoons, instant coffee granules
  • 1 ½ cups heavy cream
  • Chocolate Sponge Cake:
  • 3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
  • 2 whole large eggs at room temperature
  • ½ cup almond flour
  • ½ cup unsweetened cocoa powder
  • 1/2 cup confectioners sugar
  • 2 large egg whites at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
1.1/5 (34 Votes)

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WHITE CHOCOLATE MOCHA MOUSSE CAKE Chocolate and Mocha Chantilly Mini Trifles