Best Espresso Whipped Cream Recipes

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DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM



Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 24

1 1/2 cups half-and-half
1/2 vanilla bean, split lengthwise, seeds scraped
4 large egg yolks
2 tablespoons granulated sugar
3 ounces best-quality white chocolate, finely chopped
1 1/2 cups heavy cream
1/4 cup crushed cacao nibs
2 tablespoons crushed espresso beans
2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 tablespoons confectioners' sugar, plus more for serving
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs, separated
1/4 cup lightly packed brown sugar
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for the waffle iron
3 ounces bittersweet chocolate, finely chopped
1 pint strawberries, quartered

Steps:

  • For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
  • Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
  • For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
  • For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
  • Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
  • Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM



Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h10m

Yield 4 servings

Number Of Ingredients 10

1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites
1/4 cup mascarpone cheese, room temperature
2 tablespoons fresh squeezed orange juice
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon orange zest

Steps:

  • For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
  • *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
  • For the Cream: In the bowl of an electric mixer, stir together the
  • mascarpone cheese and the orange juice until smooth. Add the cream,
  • powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING



Coffee-Chocolate Ice Cream Cake with Nuts and Espresso Whipped Cream Frosting image

Make mocha magic with layers of pound cake, chocolate and coffee ice creams and espresso frosting.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 10

Unsalted butter, for the pan
One 10 1/2-ounce pound cake, cut into 1/2-inch slices
3/4 cup chopped toasted mixed nuts
1 quart chocolate ice cream, softened
1 quart coffee ice cream, softened
1 1/2 cups heavy cream
6 tablespoons brewed espresso, chilled
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
2 tablespoons chocolate sauce

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
  • Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

STRAWBERRY-COFFEE ICE CREAM CAKE WITH BANANAS AND ESPRESSO WHIPPED CREAM FROSTING



Strawberry-Coffee Ice Cream Cake with Bananas and Espresso Whipped Cream Frosting image

Bananas and pound cake form the base for strawberry-coffee ice cream cake with espresso whipped cream frosting.

Provided by Food Network Kitchen

Time 5h

Yield 8 servings

Number Of Ingredients 10

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
2 bananas, sliced
1 quart strawberry ice cream, softened
1 quart coffee ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons brewed espresso, chilled
1/2 teaspoon pure vanilla extract
Chocolate sauce, for drizzling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Top with the sliced bananas.
  • Scoop the strawberry and coffee ice creams onto the banana layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

ESPRESSO GRANITA WITH WHIPPED CREAM



Espresso Granita with Whipped Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h10m

Yield 12 servings

Number Of Ingredients 7

6 cups hot espresso
2/3 cup granulated sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioners' sugar
2 ounces bittersweet chocolate, grated or shaved
Fresh mint sprigs, for garnish

Steps:

  • In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.
  • Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.
  • Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.

VANILLA-CARAMEL ICE CREAM CAKE WITH ESPRESSO WHIPPED CREAM FROSTING



Vanilla-Caramel Ice Cream Cake with Espresso Whipped Cream Frosting image

Pound cake is the base for this vanilla-caramel ice cream cake with an espresso whipped cream topping.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 9

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
1 quart vanilla ice cream, softened
1 quart dulce de leche ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons brewed espresso, chilled
1/2 teaspoon pure vanilla extract
Caramel sauce, for drizzling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired.
  • Scoop the vanilla and dulce de leche ice creams onto the pound cake layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting. Drizzle with caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

ESPRESSO CHOCOLATE MOUSSE WITH MASCARPONE WHIPPED CREAM-GIADA



Espresso Chocolate Mousse With Mascarpone Whipped Cream-Giada image

This is a very easy to make but very, very rich and delicious dessert. I adapted this from Giada DeLaurentis. You must try it!

Provided by TaterBug

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites
1 pinch salt
1/4 cup mascarpone cheese, room temperature
1/2 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract

Steps:

  • For the mousse:
  • In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
  • Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
  • Transfer the mousse to 4 small serving cups.
  • Cover with plastic wrap and refrigerate until firm or about 3 hours.
  • For the cream:.
  • Hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving. Or store it in the fridge.
  • Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.

Nutrition Facts : Calories 352.5, Fat 29.3, SaturatedFat 18.1, Cholesterol 43.8, Sodium 112.4, Carbohydrate 25.8, Fiber 5.5, Sugar 15.4, Protein 8.5

ESPRESSO GRANITA WITH SOFT WHIPPED CREAM



Espresso Granita with Soft Whipped Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h15m

Yield 4 servings

Number Of Ingredients 9

4 cups hot espresso or strong bold coffee
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
Kosher salt
1 cup chilled heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
Shaved dark chocolate, for serving
Crushed chocolate-covered espresso beans, for serving

Steps:

  • For the espresso granita: Whisk the sugar into the hot espresso until dissolved. Stir in the vanilla and a pinch of salt. Pour the mixture in to a 9-by-13-inch freezer-safe pan and freeze until the mixture is frozen through, at least 3 hours and up to overnight. When ready to serve, scrape the surface into large, icy flakes.
  • For the soft whipped cream: Place a 16-ounce glass jar with a lid in the freezer for 20 minutes. Pour in the cold cream, confectioners' sugar and vanilla and shake vigorously until soft whipped cream forms, about 5 minutes.
  • To serve: Spoon some of the granita into a glass. Top with a dollop of soft whipped cream and sprinkle on chocolate shavings and crushed espresso beans.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM



Chocolate-Espresso Lava Cakes With Espresso Whipped Cream image

A friend served these at a dinner party a few years back and I HAD to have the recipe. Given my friend, I'm assuming the recipe came from Bon Appetit at some point.

Provided by helowy

Categories     Dessert

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder
1/2 tablespoon baking powder
1 cup salted butter, melted
1 cup sugar
1 cup golden brown sugar, packed
4 large eggs
1/2 tablespoon vanilla extract
1/4 teaspoon almond extract
3/4 cup semi-sweet chocolate chips
1 cup chilled whipping cream
3 tablespoons powdered sugar

Steps:

  • Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
  • Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
  • Whisk in dry ingredients.
  • Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
  • Cover and refrigerate for several hours.
  • Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
  • Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
  • Cool cakes for five minutes and serve hot, topped with the whipped cream.

VANILLA-CHOCOLATE ICE CREAM CAKE WITH RASPBERRIES AND ESPRESSO WHIPPED CREAM FROSTING



Vanilla-Chocolate Ice Cream Cake with Raspberries and Espresso Whipped Cream Frosting image

Raspberries ? first soaked in coffee liqueur ? top a layer of ladyfinger cookies and then are covered with chocolate and vanilla ice creams to make this ice cream cake. The espresso whipped cream frosting seals the deal.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 12

Unsalted butter, for buttering the pan
8 to 10 ladyfinger cookies
One 6-ounce container raspberries
1 tablespoon granulated sugar
1 tablespoon Kahlua
1 quart chocolate ice cream, softened
1 quart vanilla ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons brewed espresso, chilled
1/2 teaspoon pure vanilla extract
Chocolate sauce, for drizzling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Toss the berries with the granulated sugar and Kahlua in a medium bowl, and then layer them on top of the cookies.
  • Scoop the chocolate and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM



Chocolate-Espresso Lava Cakes with Espresso Whipped Cream image

Categories     Cake     Coffee     Milk/Cream     Chocolate     Dessert     Bake     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)
1 cup chilled whipping cream
3 tablespoons powdered sugar

Steps:

  • Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.
  • Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.
  • Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

ESPRESSO WHIPPED CREAM



Espresso Whipped Cream image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1-ounce espresso beans, ground
6 ounces heavy whipping cream
3 teaspoons powdered sugar
Chocolate Ganache Topped Pound Cake, recipe follows
1 loaf pound cake
8 ounces semisweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter

Steps:

  • Infuse the espresso in some hot water and reduce until desired strength is reached. Strain and cool. In a mixer, combine cream, sugar and cold espresso and whip on high until a firm peak is acquired (do not over-whip or else you'll get espresso butter). Serve with Chocolate Ganache Topped Pound Cake.
  • Cut the pound cake into a desired size and chill. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. Top the pound cake with the ganache mixture. Chill until service.

ESPRESSO WHIPPED CREAM



Espresso Whipped Cream image

Provided by Katie Lee Biegel

Categories     dessert

Time 5m

Yield 1 1/2 to 2 cups whipped cream

Number Of Ingredients 4

1 cup heavy whipping cream
1/2 cup powdered sugar
1 tablespoon instant espresso powder
1 store-bought pumpkin pie

Steps:

  • In a stand mixer, whip the heavy cream until it forms soft peaks. Add the powdered sugar and espresso powder and whip until combined. Top the pumpkin pie with the espresso whipped cream.

CHESTNUT ALMOND ESPRESSO CAKE WITH MOCHA WHIPPED CREAM



Chestnut Almond Espresso Cake with Mocha Whipped Cream image

This cake is from Abilgail Kirsch's book Invitiation to Dinner. If you like chestnuts you will love this cake!

Provided by seahorse73

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup almonds, skinless
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 lb resh chestnuts or 1 cup unsweetened chestnut puree
6 large eggs, separated
1 cup sugar
1 teaspoon pure vanilla extract
1/4 cup espresso
1 pinch salt
2 cups heavy cream
8 ounces semisweet chocolate, broken into bite-size pieces
1 teaspoon instant espresso coffee, dissolved in
1/4 cup boiling water

Steps:

  • For the Cake:Place the almonds in the bowl of a food processor fitted with a knife blade and pulse until the nuts are finely ground.
  • Set aside in a small dish.
  • Preheat the oven to 325 degrees.
  • Butter and flour 2 9" round cake pans.
  • If you are using fresh chestnuts, place them in a saucepan with water to cover.
  • Simmer the chestnuts until they are tender, about 40 minutes.
  • BE sure to keep the water level over the chestnuts as they cook.
  • Drain the chestnuts, reserving 1 cup of the liquid, and set aside 6 whole nuts.
  • When they are cool enough to handle, peel the skin with a paring knife.
  • Puree the chestnuts in the bowl of a food processor and remove the puree to a small bowl.
  • If you need more liquid, add some of the reserved cooking liquid.
  • The puree should be as stiff as peanut butter.
  • Beat the egg yolks with the sugar in the bowl of an electric mixer on medium spped for 5 minutes or until the mixture forms ribbons when you raise the beater from the batter.
  • On low speed, blend in the chestnut puree, almonds, vanilla and espresso.
  • With the whisk attachment, beat the egg whites in a bowl of your electric mixer with the pinch of salt until they form soft peaks.
  • Do not overbeat.
  • Add 1/4 of the whites to the egg yolk batter and blend well; carefully fold in the remaining egg whites until you have a fluffy batter.
  • Fill the cake pans evenly with the batter.
  • Gently rap the pans on the counter to settle the batter.
  • Bake the cake layers on the center rack of the oven for about 35 minutes or until a cake tester inserted in the center comes out clean.
  • Allow the cakes to cool 10 minuts in their pans, then invert them onto wire cooling racks.
  • Place 1 cake layer on a large round cake platter.
  • Frost the sides and top of the bottom layer with Mocha Whipped Cream.
  • Place the top layer over the cream and frost the rest of the cake.
  • Cut the reserved whole chestnuts in half and arrange them over the cake.
  • Chill the cake at least 1 hoiur.
  • Remove it from the refrigerator 15 minutes before serving.
  • For the Mocha Whipped Cream:Combine the cream, chocolate and espresso in a heavy saucepan.
  • Cook, stirring, over moderate heat until the chocolate has melted and the mixture thickened.
  • Transfer the mixture to the bowl of an electric mixer and refrigerate until the mocha cream has chilled, about 30 minutes.
  • Whip the cream until stiff.

Nutrition Facts : Calories 679.6, Fat 47.3, SaturatedFat 25.4, Cholesterol 244, Sodium 133.2, Carbohydrate 62.9, Fiber 5.8, Sugar 26.1, Protein 12.6

ESPRESSO PANNA COTTA WITH COCOA WHIPPED CREAM



Espresso Panna Cotta with Cocoa Whipped Cream image

Provided by Tyler Florence

Categories     dessert

Time 2h27m

Yield 4 servings (espresso cups)

Number Of Ingredients 8

1 cup heavy cream
1 tablespoon cocoa powder
2 tablespoons confectioners' sugar
1 1/2 cups heavy cream
1 tablespoon espresso beans, roughly ground
3 tablespoons sugar
1/2 orange, peel only
1 teaspoon powdered gelatin

Steps:

  • First add the cocoa powder to the heavy cream for the cocoa whipped cream. Stir well to combine then cover and refrigerate for 1 hour.
  • Begin preparing the espresso panna cotta by placing the heavy cream, ground espresso beans, sugar and orange peel in a small saucepan over medium-low heat. Bring to a simmer, then turn off the heat and steep for 6 to 8 minutes.
  • Add the powdered gelatin and using a whisk stir over low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve (this not only removes the peel and espresso beans, but also any undissolved gelatin) then pour into individual espresso cups. Cover with plastic and refrigerate until set, about 1 hour.
  • Once you put these in the refrigerator you can finish preparing the cocoa whipped cream (alternatively, you can do it just before you serve the panna cotta). Whip the cocoa cream until it begins to thicken and then add the confectioners' sugar. Whip until soft peaks form and serve a spoonful over each of the panna cotta servings.

EASY ESPRESSO WHIPPED CREAM



Easy Espresso Whipped Cream image

I use General Foods International Coffees, Cuppuccino flavor for this in place of the instant espress powder. If you are using espresso to make this, make certain that you use only the instant espresso powder! This can be made a couple hours in advance. This will work without chilling the bowl and beaters but the cream will beat up better if you chill them first. You will LOVE THIS!

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 5m

Yield 2 cups

Number Of Ingredients 4

1 cup very cold whipping cream
4 -6 tablespoons light brown sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder (or to taste)

Steps:

  • Chill your beaters and bowl in the freezer for about 5 minutes or until very cold.
  • Beat all ingredients in a stainless steel or glass bowl to soft peaks.

Nutrition Facts : Calories 525.7, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 53.4, Carbohydrate 31, Sugar 27.3, Protein 2.5

CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM



Chocolate Pudding with Espresso Whipped Cream image

Provided by Bon Appétit Test Kitchen

Categories     Coffee     Milk/Cream     Mixer     Chocolate     Dairy     Dessert     Valentine's Day     Kid-Friendly     Chill     Engagement Party     Ramekin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
2 cups whole milk
1 cup bittersweet or semisweet chocolate chips
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup chilled heavy whipping cream

Steps:

  • Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
  • Using electric mixer, beat cream, remaining 2 tablespoons sugar, and 1 teaspoon espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.

ESPRESSO WHIPPED CREAM



Espresso Whipped Cream image

Use this recipe to make our Haunted Black Forest Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 7 cups

Number Of Ingredients 3

3 cups cold heavy cream
1/2 cup confectioners' sugar
2 tablespoons good-quality instant espresso powder, dissolved in 2 teaspoons water

Steps:

  • Whip cream on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, 4 to 6 minutes. Add sugar and espresso; whip until soft peaks return, 1 1/2 minutes.

ESPRESSO WHIPPED CREAM



Espresso Whipped Cream image

Categories     Coffee     Milk/Cream     Dessert     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 4

1 cup chilled whipping cream
3 tablespoons golden brown sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder

Steps:

  • Beat all ingredients in medium bowl to soft peaks. (Can be made 4 hours ahead; cover and chill.)

ESPRESSO NIGHTCAP WITH VANILLA WHIPPED CREAM



Espresso Nightcap with Vanilla Whipped Cream image

Provided by Giada De Laurentiis

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 1/4 cups whole milk
1/2 cup heavy cream
1 1/4 cups espresso
1 cup amaretto liqueur
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Steps:

  • For the Espresso Nightcap: Combine the milk, heavy cream, espresso, and amaretto liqueur, in a medium saucepan. Place over low heat, stirring constantly until hot but not boiling, about 3 to 5 minutes.
  • For the Vanilla Cream: In a large mixing bowl, beat the cream until thick Add the powdered sugar and vanilla. Continue to beat until cream holds soft peaks.
  • To serve: Pour the Espresso Nightcap into 4 (8-ounce) mugs. Dollop with the Vanilla Whipped Cream and serve immediately.

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