Slippery-Slidey Cinnamon-Espresso Cup Custard

Creamy desserts are totally wonderful, & for those coffee nuts, i'm sure you'll love this flavor :)

BY DORIE GREENSPAN (SeriousEats.com)
(makes 4 servings)
1 3/4cups whole milk
2-3tsp espresso powder (2tsp gives you a mild espresso flavor)
1/2tsp cinnamon
3 large eggs, preferably at room temperature
1/2cup sugar
Directions:
1) Center a rack in the oven & preheat the oven to 325F.
2) Butter four 6-oz custard cups (or coffee cups) & find a roasting pan that's large enough to hold them; line the roasting pan w/a double thickness of paper towels to keep the cups from sliding. Have a kettle of very hot water at the ready.
3) Bring the milk just to the boil & stir in the espresso powder & cinnamon, stirring until they are dissolved.
4) Remove the pan from the heat & keep at hand.
5) Whisk together the eggs & sugar until the sugar is dissolved & the mixture is pale. (You can do this by hand or w/a mixer.)
7) Mixing without stop, add just a little of the milk—you don't want to the heat to shock the eggs.
8) When you've got about 1/4cup of the milk in (& the eggs are tempered), you can add the rest in a slow, steady stream.
9) Mix gently so you don't create too much foam.
10) Strain the custard into a measuring cup w/a spout & skim off all the foam that's on the top (even though you mixed gently); divide the custard evenly among the four cups.
11) Place the cups in the prepared roasting pan, set the pan in the oven & very carefully fill it w/hot water to come halfway up the sides of the cups.
12) Bake the custards about 45min, or until they're jiggly only in the center when you tap them lightly.
13) Remove the cups to a rack & cool to room temperature. Chill, covered, for at least 2hrs before serving.
TO SERVE:
14) Serve the custards in the cups or unmold onto small plates by running a knife around the edge of the cup to break the seal.

http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-slipperyslidey-cinnamonespr.html

Coco Choco Cluster

it has been far too long! ..okay so maybe only a week. either way, these delectable treats seemed like the perfect way to start back again :)

FROM 101 COOKBOOKS (101cookbooks.com)
(makes 36 clusters)
2 1/2cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2cup toasted almonds, cooled and chopped
7-8oz dark chocolate, chopped
1tbsp finely ground espresso beans (optional)
a big grain finishing salt - if you can get your hands on a smoked one, great
Directions:
1) Line a baking sheet w/parchment paper or a Silpat.
2) Combine the coconut & almonds in a large bowl.
3) Place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt along with the ground espresso.
4) Pour the chocolate over the coconut mixture & stir to combine.
5) Let cool a few minutes and then drop by the tablespoonful onto baking sheet.
6) Finish with a few grains of salt on top of each.

*Notes: The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the cool side the clusters will set up over the course of an hour or so. If you want to speed up the process a bit, pop them in the refrigerator.

http://www.101cookbooks.com/archives/coco-choco-clusters-recipe.html

Fancy Liqueur Chocolates

i just think it is wicked the word 'fancy' is in the name. maybe they should be drunk with champagne, or at the Ritz?

FROM BETTER HOME & GARDEN (bhg.com)

(makes about 40pieces)

2cups sugar
1/2cup water
1/4cup half-and-half or light cream
1tbsp light-colored corn syrup
2tbsps Amaretto or coffee liqueur
1lbs dipping chocolate or confectioner's coating
Directions:
1. Butter the sides of a heavy 2-quart saucepan.

2. In the saucepan combine sugar, water, cream, & light corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5-6 min. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of saucepan.
3. Cook over medium-low heat, stirring occasionally, until the thermometer registers 240F, soft-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15-20min.
4. Remove saucepan from heat. Cool, without stirring, to lukewarm (110F). This should take about 45min. Remove candy thermometer from saucepan.

5. Add Amaretto or coffee liqueur; beat w/the wooden spoon until candy becomes creamy & slightly stiff. This should take about 10min.
6. Shape candy into 1-inch balls; place balls on a baking sheet lined with waxed paper. Let the balls stand at room temperature about 20min or until dry.
7. Melt the dipping chocolate or confectioner's coating. Carefully dip balls into melted chocolate. Let excess chocolate drip off balls. Place the dipped balls on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place.

FANCY VANILLA CHOCOLATES: as directed above, except substitute 2tsps vanilla for the Amaretto or coffee liqueur.

Nutrition Facts
Servings Per Recipe
Calories 107
Total Fat 4g
Saturated Fat 0g
Cholesterol 3mg
Sodium 1mg
Carbohydrate 17g
Fiber 0g
Protein 0g

http://www.bhg.com/recipe/candy/fancy-liqueur-chocolates/

Frozen Mocha Cake w/Chocolate Ganache Glaze

FROM EPICURIOUS (epicurious.com)

(makes 8-10 servings)

CAKE:
4oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2tbsps water
3 large eggs, separated
1/4cup sugar Filling
5 large egg yolks
1/2cup sugar
1/4cup Kahlúa or other coffee liqueur
1cup chilled heavy whipping cream
2 1/2tsps instant espresso powder
3 large egg whites
1/2cup finely chopped bittersweet (not unsweetened) or semisweet chocolate

GLAZE:
1/2cup whipping cream
1/4cup Kahlúa or other coffee liqueur
1tbsp light corn syrup
6oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2tbsps whole coffee beans
Directions:

FOR THE CAKE:

1. Position rack in center of oven & preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.

2. Combine chocolate & 2tbsps water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5min.

3. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form.

4. Add sugar 1tbsp at a time, beating until stiff & glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined & being careful not to deflate batter.
5. Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10min.

6. Cool cakes in pans on rack 1hr. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.
FOR THE FILLING:

7.Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang.

8. Whisk egg yolks, 1/4cup sugar, & Kahlúa in medium metal bowl to blend.

9. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).

10. Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3min, about 9min total. Remove bowl from over water. .

11. Continue to beat mixture until cool to touch, about 3min.

12. Beat whipping cream & espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions.

13. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.

14. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate.

15. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere

16. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)
FOR THE GLAZE:

17. Bring first 3 ingredients to simmer in small saucepan. Remove from heat.

18. Add chocolate; whisk until smooth.

19. Transfer 1/2cup glaze to small bowl; chill until cool & very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10min.

20. Remove foil & plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet.

21. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1hr.

22. Rewarm remaining glaze over low heat until just warm & pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake.

23. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly & smoothly over top and sides.

24. Sprinkle coffee beans around top edge of cake. Freeze until firm & glaze is set, at least 4 hrs. (Can be made 3 days ahead. Cover; keep frozen.)
TO SERVE:

25. dip long thin sharp knife into hot water, then wipe dry & cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze & repeating for each slice.

http://www.epicurious.com/recipes/food/views/Frozen-Mocha-Cake-with-Chocolate-Ganache-Glaze-107946?sisterSite=bonappetit.com&src=1

Mexican Chocolate Pots de Crème

FROM SUNSET (myrecipes.com)

(makes 6 servings)

1cup heavy whipping cream
1cup whole milk
1tsp espresso powder
1tsp ground cinnamon
1/4tsp cayenne pepper
2tbsps coffee liqueur (such as Kahlúa)
6oz finely chopped high-quality bittersweet chocolate
6 large egg yolks
2tbsps superfine sugar
Directions:

1. Preheat oven to 300°F.

2. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, & spices to a gentle simmer; cook 10 min.

3. Increase heat to medium &bring mixture to a boil, then remove from heat & stir in coffee liqueur.
4. Put chocolate in a heat-proof bowl & pour hot cream over it. Let stand 1min, then stir until smooth.
5. In a separate bowl, whisk together egg yolks & sugar.

6. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly.

7. Pour mixture through a fine-mesh sieve into a bowl & let cool at room temperature 15min.
8. Meanwhile, in a kettle or small pot, bring about 4 ups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins.

9. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25min; do not overbake.

10.Transfer ramekins to a cooling rack & let cool at room temperature for 30min, then chill in refrigerator until fully set, about 3 hours.

Nutritional Information (per servings)
Calories: 391 (71% from fat)
Protein: 6.9g
Fat: 31g (sat 17)
Carbohydrate: 25g
Fiber: 0.7g
Sodium: 42mg
Cholesterol: 273mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1575596

White Chocolate-Espresso Parfait Sandwiches

FROM MILK AND COOKIES (ilovemilkandcookies.blogspot.com)
(serves 8-12)

NOTE: You will need to begin this recipe 2 days ahead.

600ml pouring cream

25ml espresso coffee

3 pieces of lemon peel

330g white chocolate, coarsely chopped

FOR THE HAZELNUT MERINGUE

4 egg whites

1/2cup caster sugar

2/3cup icing sugar, sieved

50g ground hazelnuts

20g Dutch-process cocoa, sieved

FOR THE ESPRESSO CARAMEL

150g caster sugar

75g maple syrup

1tbsp espresso coffee

40g butter, coarsely chopped

Directions:

1. Combine cream, coffee & peel in a saucepan, bring just to the boil over medium-high heat, strain over chocolate in a bowl & whisk until smooth. Cool, whisking occasionally so chocolate doesn’t separate from cream, to room temp

2. Refridgerate overnight.

3. The next day, whisk chocolate mixture until soft peaks form.

MAKING THE MERINGUES

4. Preheat oven to 100ºC.

5. Using an electric mixer, whisk eggwhites & a pinch of salt until soft peaks form.

6. With motor running, gradually add caster sugar; whisk until glossy.

7. Using a metal spoon, fold in icing sugar, hazelnut and cocoa. Trace 2 rectangles using a 20cm x 30cm cake pan as a template onto baking paper-lined oven trays.

8. Spread meringue evenly onto rectangles; bake for 40min or until crisp.

9. Cool on trays.

MAKING THE CARAMEL:

10. For caramel, combine sugar, maple syrup & ¼ cup water in a small saucepan & stir over medium heat until sugar dissolves.

11. Increase heat to medium-high & cook for 3-5min or until syrup thickens.

12. Remove from heat, add espresso, swirl to combine. Add butter, swirl to incorporate, then cool.

COMBINE:

13. Place a meringue rectangle, trimming edges to fit, into a 20cm x 30cm baking paper-lined cake pan.

14. Drizzle w/half the espresso caramel, top with white chocolate mixture & drizzle with remaining espresso caramel. Top w/remaining meringue & freeze overnight.

15. Remove, cut into squares using a wet sharp knife & serve immediately.

http://ilovemilkandcookies.blogspot.com/2008/06/o-blogger-where-art-thou.html

Mexican Coffee Pudding w/Kahlúa Whipped Cream

FROM EPICURIOUS (epicurious.com)
(6 servings)
1/2cup (packed) golden brown sugar
3tbsps cornstarch
3tbsps instant espresso powder
1/2tsp ground cinnamon + additional for sprinkling
2cups whole milk
1 1/4cups chilled heavy whipping cream, divided
1tbsp Kahlúa or other coffee-flavored liqueur
Directions:
1. Whisk first 3 ingredients & 1/2 tsp cinnamon in heavy medium saucepan.
2. Whisk in milk & 1cup cream. Bring to boil over medium-high heat, whisking constantly. Boil 1 min, whisking constantly.
3. Divide among 6 small bowls. Cover & chill until cold, about 4hrs.
4. Whisk 1/4cup cream & Kahlúa in small bowl until peaks form. Spoon atop puddings; sprinkle w/cinnamon.

http://www.epicurious.com/recipes/food/views/Mexican-Coffee-Pudding-with-Kahlua-Whipped-Cream-351251

Chocolate Mousse

FROM THE JOY OF COOKING
(8servings)
6oz semisweet (or bittersweet) chocolate, chopped
3tbsp unsalted butter
2tbsp liquor/liqueur/coffee/water
1tbsp vanilla (if using water)
3large egg yolks
3tbsp coffee/water
3tbsp + 1/4cup sugar
3large egg whites
1/4tsp cream of tartar
1/2cup cold heavy cream
1oz semisweet (or bittersweet) chocolate, grated (optional)
Directions:
1.Heat 1 inch of water in a large skillet over low heat until bubbles form along the bottom; adjust the heat to maintain the water at this temperature.
2. Combine chopped chocolate, butter, liquor/water in a large heatproof bowl
3. Set the bowl in the water bath & stir until the chocolate is melted. Remove from the water & set aside
4. Whisk together egg yolks, coffee/water, 3tbsp sugar thoroughly in another heatproof bowl
5. Set the bowl in the water bath & whisking constantly, heat the mixture until thick & puffy (like marshmallow sauce).
6. Removefrom the water bath & whisk thoroughly into the melted chocolate. Let cool to room temperature.
7. Beat egg whites in a large bowl until foamy.
8. Add cream of tartar & beat until soft peaks form.
9. Gradually beat in suar. Increase the speed to high & beat until the peaks are stiff (not dry).
10. Using a large rubber spatula, stir 1/4 of the egg whites into the chocolate mix to lighten it. gently fold in the remaining whites.
11. Beat cream in a small bowl until soft peaks form.
12. Gently but thorough,y fold the cream into the chocolate mix.
13. Turn into 5cup bowl/8oz cups. Refridgerate 4hrs. or up to 24. may sprinkle with grated chocolate

Chocoloate Souffle

FROM THE JOY OF COOKING
(3-4servings)
6oz semisweet or bittersweet chocolate, chopped
6tbsp(3/4stick) unsalted butter
2tbsp rum/coffee/water
3large egg yolks
4large egg whites (@ room temp)
1/4tsp cream of tartar
1/4cup sugar
Directions:
1. position rack in lower third of oven. preheat oven to 375F
2.Prepare a 7-inch or 1 1/2quart souffle mold
3.Combine chocolate, butter & liquid of choice in a heatproof bowl. Set the bowl in a skillet of hot,but not simering, water & still until the mixture is smooth.
4. Let cool for 10 min, then whisk in egg yolks.
5. Beat egg whites in a large bowl on med speed until foamy
6. Add cream of tartar & beat on high speed until softpeaks form.
7. Gradually beat in sugar until peaks are stiff (not dry).
8. with a large rubber spatula, stir 1/3 of eggwhites into the chocolate mix, then fold in remaining whites.
9. Pour batter into the prepared souffle mold & smooth the top.
10. Bake until the souffle is risen & set, 25 to 30min
11. Serve immediately (can be refridgerated for up to 24hours before baking)