CHOCOLATE ESPRESSO ICING
The perfect icing for my Chocolate Espresso Brownies. Quick and easy to prepare. For the espresso powder I use Nescafe Clasico Instant Coffee. And for the buttermilk I use 1 tablespoon of white vinegar to 1 cup of milk. The best when you need a big chocolate fix...
Provided by Chad and Kim Cooking
Categories Dessert
Time 5m
Yield 1 jellyroll pan
Number Of Ingredients 6
Steps:
- In a medium pot, combine butter, buttermilk, cocoa and espresso powder; bring to a boil. Add confectioners sugar and vanilla, mixing until smooth. Pour over warm Chocolate Espresso Icing.
Nutrition Facts : Calories 2506.6, Fat 72.3, SaturatedFat 44.3, Cholesterol 186.4, Sodium 582.3, Carbohydrate 469.4, Fiber 4, Sugar 448.6, Protein 7.8
CHOCOLATE ESPRESSO SAUCE
Provided by Ruth Cousineau
Categories Condiment/Spread Sauce Coffee Chocolate Dessert Valentine's Day Birthday Shower Party Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
- Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.
CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY
Here's what you need: butter, chocolate, espresso powder, water, egg yolk, icing sugar, egg white, caster sugar, butter, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 2 servings
Number Of Ingredients 10
Steps:
- Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
- In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
- Stir in the espresso powder, followed by the water.
- Stir in the egg yolk.
- Add in icing sugar. Stir until combined and smooth.
- In a separate bowl, whisk the egg white until soft peaks form.
- Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
- Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
- Quickly pour the mixture into the prepared espresso cups or ramekins.
- Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
- Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
- Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
- Bake for 15 minutes.
- Dust with a little cocoa powder and serve immediately.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 38 grams, Fat 29 grams, Fiber 1 gram, Protein 11 grams, Sugar 35 grams
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