1282 chocolate cocoa powder coffee Recipes

all-purpose flour, sugar, unsweetened cocoa powder, baking soda, baking powder, salt, vegetable oil, strong brewed coffee, cooled, eggs, sour cream, vanilla extract, coffee cream filling , recipe follows, coffee buttercream , recipe follows, chocolate covered coffee beans, for garnish , optional, cream cheese, softened, coffee-flavored liqueur, frozen chocolate flavored whipped topping, thawed, butter, softened, sugar, strong brewed coffee

powdered coffee creamer, powdered sugar, chocolate-flavor nestle nesquik powder, powdered milk, milk chocolate chips (must be milk chocolate), marshmallows , in small ziploc

egg whites , at room temperature 30 minutes, divided, pure vanilla extract, cream of tartar, divided, superfine granulated sugar, divided, instant-espresso powder, unsweetened cocoa powder, cacao bittersweet chocolate, melted, vegetable oil, equipment : 3 (12-inch) disposable pastry bags; a 1/2-inch star tip

powdered milk, instant cocoa powder, coffee-mate, powdered sugar

powdered milk, powdered sugar, powdered coffee creamer, chocolate-flavor nestle nesquik powder, cocoa powder, instant chocolate pudding mix (usually 1 big box & 1 small box)

chocolate cake mix, cocoa powder, eggs, prepared maxwell house instant coffee, cooled, water, ripe bananas, mashed, maxwell house instant coffee, milk, warmed, philadelphia cream cheese, softened, baker semisweet chocolate, melted, powdered sugar, chopped pecans, chocolate curls (optional)

flour, unsweetened dark chocolate cocoa powder, baking soda, salt, granulated sugar, vegetable oil, egg, buttermilk, coffee liqueur (baileys), unsalted butter, room temp (1 stick), brewed coffee, cooled, coffee liqueur (baileys), powdered sugar

chocolate cookie crumbs, butter, melted, light cream cheese, softened, philadelphia cream cheese, softened, sugar, eggs, vanilla, sour cream or yogurt, heavy cream, chocolate ganache mixture, instant espresso coffee (optional), plain chocolate , chooped, heavy cream, butter, decoration, roasted coffee beans, cocoa powder, hazelnuts, coarsely chopped

coffee, strong and cold, cold milk, ice cubes, instant chocolate pudding mix (4 serving size package), cocoa powder, hazelnut coffee creamer , to taste, sugar , to taste

chocolate (depending on the size of the pie), butter , per 6 oz, sugar , per 6 oz, vanilla extract (again ,depending on size of pie), cocoa powder (more or less to your preference), eggs, coffee, cream, flour, sugar, salt, chilled butter, cut into small pieces, water or 2 1/2 tbsp milk, coffee

semisweet chocolate, unsweetened chocolate, cocoa powder, instant coffee (recommended to enhance flavor) (optional), butter, eggs, vanilla, granulated sugar, salt, flour, semi-sweet chocolate chips, butter, sour cream, powdered sugar

unsalted butter, semisweet chocolate chips, powdered sugar , sifted, egg yolks, eggs, cake flour , sifted, heavy cream, coffee flavored liqueur, strawberries with stems, sugar, chopped roasted marcona almonds, cocoa powder , for dusting, mint sprigs, for garnish

egg yolks, vanilla, white chocolate (pastilles), cocoa powder, coffee liqueur, heavy cream, sugar

plain chocolate biscuits , such as digestives, butter, melted, plus extra for greasing, eggs, separated, caster sugar, mascarpone, thickened cream, cocoa powder , sifted, hazelnut meal, frangelico or 2 tbsp amaretto liqueur, icing sugar , to dust, sour cream, soft brown sugar, strong espresso (cooled )

cake flour, sugar, brown sugar , packed, egg whites, cream of tartar, salt, vanilla extract, bittersweet baking chocolate, cocoa, powdered sugar

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.

all-purpose flour, sugar, sugar, salt, unsalted butter, softened, egg yolk, egg, beaten, heavy cream, heavy cream, whole milk, bittersweet chocolate, chopped, unflavored gelatin, cold water, coffee extract (see note ), mascarpone cheese, mascarpone cheese, unsweetened cocoa powder

all-purpose flour, sugar, dark chocolate cocoa powder, instant vanilla pudding mix, baking powder, salt, eggs, strong brewed coffee, vegetable oil, milk, break and bake chocolate chip cookie dough, your favorite icing