Best Mocha Delight Recipes

MOCHA DELIGHT

Steps:

• In a tall glass or large mug, mix coffee and milk until well blended.
• Stir in ice cream and mix until creamy.

MOCHA DELIGHT

Steps:

• 1. Preheat conventional oven to 350° F or convection oven to 325°F
• 2. Grease and flour 1 13 x 9 cake pan or two 9" round cake pans
• 3. In a 4 and 1/2 quart stand mixer cream together butter and sugar. Mixture should be pale and creamy in texture
• 4. While the butter and sugar are being creamed, sift together the flour, baking powder, baking soda, baking cocoa, and salt
• 5. Beat in eggs one at a time, scraping the bowl down after each addition. Add the vanilla, coffee, and buttermilk. The mixture will look broken and curdled
• 6. Mix in the dry ingredients one third at a time and beat until just blended.
• 7. Mix in the dry ingredients one third at a time and beat until just blended.
• 8. Mix in the dry ingredients one third at a time and beat until just blended.
• 9. Let stand five minutes in oven after it is shut off
• 10. Remove from oven and let stand five minutes longer
• 11. Flip onto a flat surface and let cool
• 12. Below are the frosting
• 13. In a 4 1/2 qt. stand mixer Cream together Butter and powdered sugar
• 14. Add the baking cocoa
• 15. Add the vanilla and Cold brew coffee
• 16. Blend in mixer for 10 minutes until mixture is light and fluffy
• 17. Spread evenly on the cake
• 18. Garnish with coffee grounds of your choice

MOCHA DELIGHT

Steps:

• Preheat oven to 350 degrees.
• Line the bottom of the spring form pan with wax paper; grease.
• Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan.
• Prepare the brownie mix according to the package directions.
• Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven, transfer to a wire rack, and let cool completely.
• Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved.
• Remove from heat and, using an electric mixer, beat until cooled.
• Add the butter, one nugget at a time, while continuing to beat.
• Dissolve the instant espresso in 2 tablespoons of warm water.
• Beat the espresso into the butter cream.
• Frost the top and sides of the cake with the butter cream mixture.
• Snip a small corner of a resealable plastic bag and place the whipped cream inside.
• Pipe 8 rosettes around the outside edges of the cake.
• Place an unwrapped DOVE® Brand Rich Dark Chocolate Heart on top of each rosette.
• When ready to serve, place 8 unwrapped DOVE® Brand Rich Dark Chocolate Hearts in a small resealable plastic bag.
• Microwave until melted, about 15 seconds.
• Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates.
• Place a cake wedge on each plate and serve.

STEPH'S TRIPLE LAYER MOCHA DELIGHT

Steps:

• Preheat oven to 350. Line 2 9x13 pans with non stick foil or 2 small cookie sheets. Then in a large mixing bowl combine all dry ingredients and set aside.
• In a separate bowl combine buttermilk, oil, eggs and vanilla. When mixed add hot coffee.
• Pour the liquid mixture into the dry mixture. Using rubber spatula combine until moist. Then using a hand mixer, mix until complete blended. Pour into pans and bake until an inserted tooth pick comes back clean.
• Let the cakes cool. While cooling. Mix together on high the Heavy cream and powdered sugar until you can form stiff peaks.( you can add flavors to the cream also, like cocoa, mint or banana extract.)
• When cake is cool, remove from pans lifting out by the foil. Lay on a flat surface. Then using what ever design you choose. Cut out three cake pieces. (i used a circle, but hearts, clovers, egg or stars would be fun.)
• Place the first layer of cake on the plate. Cover with whipped cream and repeat two more times leaving the cream as the last layer. Sprinkle the mini chips over the cake. (you can also sprinkle in the layers if you prefer.
• I garnished this one with a strawberry. But Chocolate shavings on top, raspberries or even a fruit syrup drizzled would be nice. Enjoy....

MOCHA JELLO DELIGHT

Steps:

• 1. Soften gelatin in cold water for about 5 minutes, then set cup in hot water to dissolve. Stir to blend. --- Beat egg yolks in top of double boiler,until lemony yellow in color, then beat in sugar and salt.
• 2. Add warm coffee and heat until mixture is thick and coats the back of a spoon(until mixture is opaque in color). Add vanilla and gelatin mixture; blend well.
• 3. Beat egg whites until stiff but not dry. Fold into the coffee mixture. Pour mixture into a 4 cup mold or small dessert dishes. Chill until firm; then unmold and serve with whipped cream or Cool Whip. Great with caramel sauce drizzled over top too!

MOCHA COFFEE DELIGHT

Steps:

• Combine the water and coffee granules and blend well. Set aside to cool to room temperature.Place the milk, dissolved coffee, chocolate syrup, honey, and banana in a blender, and mix on low speed until the banana is pureed. Add the yogurt and optional coffee liqueur, and continue to mix, gradually increasing the speed, until the mixture is smooth. Pour into cocktail glasses and place each one on a dessert plate. Garnish each plate with a White Chocolate-Dipped Strawberry (see Garnishes with a Flourish), if desired.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.