Best Mocha Java Recipes

MOCHA JAVA PIE WITH KAHLUA CREAM

Steps:

• Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust., In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.

MOCHA JAVA SMOOTHIE

Steps:

• In a small bowl, stir together the sugar, espresso powder and cocoa. Add boiling water and stir until dissolved. Combine the coffee mixture in the blender with the bananas, milk and ice and blend on high until smooth.
• Can be partially combined in blender and refrigerated overnight. In the morning, just add ice and bananas and blend.

MOCHA JAVA

Steps:

• Pour coffee into 3-quart saucepan; stir in cocoa mix and sugar until dissolved. Add half and half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).
• Dollop each serving with whipped cream; sprinkle with chocolate shavings, if desired.

MOCHA JAVA BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

MOCHA JAVA CHILLER

Steps:

• Blend coffee and chopped chocolate in blender until chocolate is finely chopped.
• Add ice cream and milk; use pulsing action to blend until smooth.
• Pour into 2 glasses; top with remaining ingredients. Serve immediately.

MOCHA JAVA CAKES

Steps:

• Heat oven to 425°F. Grease 6 (6-oz) individual baking dishes (ramekins) with 1 tablespoon butter.
• In medium microwavable bowl, microwave 1 cup butter and the chocolate chips uncovered on High 2 minutes or until chips are softened and mixture can be stirred smooth.
• In medium mixing bowl, beat egg yolks and eggs with electric mixer on medium speed 1 minute. On low speed, gradually beat in chocolate mixture until well blended.
• In small bowl, stir together 2 cups powdered sugar, the flour, espresso powder and salt. Gradually stir into chocolate mixture until well blended. Divide batter evenly among baking dishes. Place dishes in 15x10x1-inch pan.
• Bake 16 minutes or until thermometer inserted into center reads 165°F. Cool 10 minutes. Run knife around edge of cakes to loosen. Place heat-proof dessert plate upside down over each baking dish; turn plate and dish over. Remove dish. Sprinkle cakes with additional powdered sugar.

MOCHA JAVA

Steps:

• Pour coffee into 3-quart saucepan. Stir in cocoa mix and sugar until dissolved; add half & half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes).
• Garnish each serving with whipped cream; sprinkle with chocolate shavings, if desired.

MOCHA JAVA BARS

Steps:

• To make Pastry: Combine 1/2 cup butter, white sugar, vanilla and the egg in a double boiler over low heat. Stir until thick. Add the graham cracker crumbs, coconut and nuts and mix well. Pour into baking pan and let cool.
• To prepare Filling: In medium-sized bowl, dissolve the instant coffee in the hot coffee. Mix in powdered sugar, cocoa, 1/4 cup of butter and milk. Spread filling over pastry and chill for 15 minutes.
• To prepare Topping: Melt white chocolate in double boiler over low heat. Spread over filling and cut into squares. Store in refrigerator.

MOCHA JAVA SORBET

Steps:

• Place the ground espresso in the paper filter of a drip coffee maker.
• Pour the boiling water over the top and let drip.
• Mix the hot coffee with the sugar and cocoa, stirring until the sugar has dissolved.
• Allow to cool completely.
• Pour the coffee mixture into an ice cream freezer and process until partially frozen.
• Stir in the vanilla.
• Beat the egg white until it forms stiff but not dry peaks.
• Fold it into the coffee mixture and return to the ice cream freezer.
• Process until it is slightly firm again.
• Freeze in a freezer for 1 hour before serving.

MOCHA JAVA ICE CREAM CAKE

Steps:

• Preheat oven to 350°F. Mix graham crumbs, margarine and sugar. Reserve 1-1/2 cups of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
• Bake 10 minutes. Remove from oven; cool completely.
• Spread half of the ice cream over crust. Sprinkle with 1 cup of the reserved crumbs; press lightly into ice cream. Top with remaining ice cream; cover with whipped topping. Sprinkle with remaining 1/2 cup crumbs. Freeze 4 to 6 hours or overnight until firm. Cut into 24 squares to serve. Store leftover squares in freezer.

MOCHA JAVA BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select white bread setting.
• Push Start.
• Or to Bake Bread in Your Oven; select dough or manual cycle on your bread machine.
• Once the cycle is complete, shape dough and place in a greased loaf pan.
• Allow to rise in a warm spot until the dough has doubled in size.
• Bake in a preheated 350 degrees F oven for 35 to 45 minutes.
• Makes 1 - 1 pound loaf.