187849 bomboloni chocolate espresso clementine sauces Recipes

active dry yeast (from a 1/4-oz package), warm whole milk (105-115of), all-purpose flour, plus more for dusting, egg, unsalted butter, softened, sugar, vanilla extract, ground cinnamon, salt, vegetable oil for frying, chocolate espresso , whisky caramel, and/or clementine sauces

ground pecans, chocolate wafers, butter, cream cheese, room temp, dark brown sugar, eggs, room temp, sour cream, vanilla, semisweet chocolate, espresso, heavy cream, sugar, semisweet chocolate

clementines (about 8), sugar, cornstarch, salt, unsalted butter , cut into pieces

chocolate wafer cookies (such as oreos), unsalted butter, melted and cooled, instant espresso powder, water, cream cheese, at room temperature, sugar, eggs, unsalted butter, melted and cooled, ground ground coffee, bittersweet chocolate or 6 oz semisweet chocolate, chopped, whipping cream

clementine juice (about 5 clementines), premium white chocolate, chopped, water, sugar, fresh lemon juice, vanilla extract, water, cornstarch, clementine juice (about 5 clementines), water, sugar, fresh lemon juice, clementine sections (about 3 clementines)

white cake mix (regular size), water, egg whites, clementine juice (about 5 clementines), canola oil, grated clementine peel, clementines, peeled, sectioned and membrane removed, butter, softened, sugar, grated clementine peel, clementine juice, semisweet chocolate chips, clementine sections with membrane (about 2-1/2 clementines)

nestle chocolate , baking bar broken into small sections (1/2 bar), all-purpose flour, baking soda, salt, light brown sugar , pack tightly, butter, softened (2 sticks), eggs, instant espresso coffee powder or 2 tbsp instant coffee granules, vanilla extract, buttermilk, granulated sugar, water, instant espresso powder or 1 tsp instant coffee granules, nestle chocolate , baking bar broken into smaller sections, instant espresso powder or 2 tsp instant coffee granules, milk, butter, softened (2 sticks), vanilla extract, salt, powdered sugar

cake flour (not self-rising), unsweetened cocoa powder, baking powder, salt, eggs, at room temperature and separated, granulated sugar, instant espresso coffee powder, vanilla extract, sugar , for dusting, cold heavy whipping cream, cold mascarpone cheese or 1/4 cup sour cream, sugar, instant espresso coffee powder, vanilla extract, heavy whipping cream, semisweet chocolate, chopped, instant espresso coffee powder, brown sugar or 2 tbsp corn syrup or 2 tbsp dark corn syrup, dark chocolate shavings, for garnish (optional)

milk, sugar, cornstarch, unsweetened cocoa, salt, ghirardelli espresso escape chocolate bars (dark chocolate with espresso), vanilla extract, lightly sweetened whipped cream, espresso beans, cinnamon

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

lemon wedge, turbinado sugar ( raw sugar), chopped bittersweet chocolate, espresso, cooled, best vodka, chilled, creme de cacao, lemon twist

clementines, dark chocolate bar (60-70% cocoa), finely chopped, sea salt

espresso powder, water, butter, semisweet chocolate baking squares, coarsely chopped, unsweetened cocoa, whipping cream, sugar, light corn syrup

dark semisweet chocolate, espresso shot or 2 tsp dark instant coffee (last resort, please), warm milk, sugar, cream, marshmallows

chocolate ice cream base, cinnamon , or more if stronger flavor is desired, semisweet chocolate chips, white chocolate chips, caramel sauce

unflavored gelatin, cold water, very strong espresso, ground cinnamon, vanilla extract, high-quality whole milk ricotta cheese, sugar, bittersweet chocolate, chopped into 1/4-inch chunks, heavy whipping cream , whipped to soft peaks and chilled, instant espresso powder, water, unsweetened cocoa, bittersweet chocolate, sugar, half-and-half, vanilla

butter, unsweetened cocoa powder, bittersweet chocolate baking bar, chopped, instant espresso powder, sugar, eggs, all-purpose flour, salt, baking powder, baking soda, sour cream, creamy espresso frosting , recipe follows, chocolate covered espresso beans, for garnish , optional, heavy whipping cream, instant espresso powder, butter, softened, sugar

all-purpose flour, unsweetened cocoa powder (not dutch process), instant espresso or 4 tsp instant coffee, baking powder, salt, unsalted butter, softened, light brown sugar, egg, bittersweet chocolate (it can still be warm, just not so hot it would curdle an egg) or 4 oz semisweet chocolate, melted and cooled (it can still be warm, just not so hot it would curdle an egg), milk, powdered sugar, for coating