119 espresso s Recipes

whole wheat pastry flour (bob s red mill is great), graham cracker crumbs (or 4 1/2 sheets of ground graham crackers in a food processor), baking powder, salt, butter, room temperature, white sugar, brown sugar, eggs, vanilla, ground espresso, semi-sweet chocolate chips, marshmallows

espresso, cold (or strong decaf coffee), coffee ice cream (or vanilla ice cream with 5 tsp. instant decaf coffee granules mixed in), ice, milk, heavy cream , whipped, ground cinnamon

eggnog, hot espresso or 1/2 cup very strong coffee, bailey irish cream, cream, ground nutmeg

boiling water, natural cocoa powder, semisweet chocolate, chopped, instant espresso powder or 2 tbsp instant coffee, eggs, sour cream, vanilla extract, all-purpose flour, baking soda, salt, granulated sugar, light brown sugar, unsalted butter , softened but still cool

strong black coffee, room temperature, instant espresso powder or 3 tbsp instant coffee, dark rum, divided (optional), egg yolks, sugar, table salt, mascarpone cheese, heavy cream (cold ), ladyfingers (42 to 60, depending on size), cocoa , preferably dutch-processed, semisweet chocolate (optional) or 1/4 cup bittersweet chocolate, grated (optional)

heavy cream, whole espresso beans (finely ground about 1 tbsp ground ), sugar, mascarpone cheese (generous 1 cup)

espresso, at room temperature, sugar, brandy or 1/4 cup amaretto, egg yolks, ladyfingers, semisweet chocolate, shaved, mascarpone cheese, fresh whipping cream, vanilla, sugar, cocoa powder, chocolate shavings

whole graham crackers (5 x 2 1/2-inch rectangles), coarsely broken, unsalted butter, room temperature, sugar, ground cinnamon, sugar, cornstarch, natural unsweetened cocoa powder (such as scharffen berger), instant espresso powder, salt, egg yolks, whole milk, heavy whipping cream, bittersweet chocolate (54% to 60% cacao), chopped, whiskey, butter, vanilla extract, egg whites, sugar, water, light corn syrup, vanilla extract

espresso or 1 cup strong coffee, granulated sugar, ice, vanilla ice cream, milk, cream

espresso powder, water, white sugar, dark brown sugar or 3/4 cup light brown sugar, firmly packed, unsalted butter, melted, eggs, dutch-processed cocoa powder, unsweetened , sifted, salt, matzo meal , minus 2 tbsp

brownie mix, instant espresso (or instant coffee crystals), espresso, cooled, semi-sweet chocolate chips, walnuts, chopped, vanilla

bittersweet chocolate, sugar, unsalted butter, room temperature, sour cream or 1/2 cup buttermilk, egg, egg whites, cake flour (not self-rising), dutch-processed cocoa powder or 1/2 cup natural cocoa powder (can be used interchangeably in this recipe), hot strong coffee or 2 tsp instant espresso or 2 tsp instant coffee powder (dissolved in 1 cup hot water), baking soda (added last), bittersweet chocolate, instant espresso coffee powder, boiling water, unsalted butter, melted, dutch-processed cocoa powder or 1 tbsp natural cocoa powder (plus a scant pinch of baking soda), sugar, low-fat milk (skim is fine), vanilla extract

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

all-purpose flour, butter, dutch process cocoa, dark brown sugar, eggs, baking soda, vanilla extract, salt, all-purpose flour, water, instant espresso granules or 2 tsp instant coffee granules, powdered sugar

unsweetened espresso coffee (around 8-10 shots of espresso), eggs, sugar, mascarpone, marsala (optional), soft ladyfingers, unsweetened cocoa or bittersweet chocolate for garnish

egg yolks, sugar, marsala wine, mascarpone cheese, whipping cream, espresso, cold, brandy , preferably cognac, ladyfingers, chocolate, dark , semisweet, shaved into small pieces

boiling water, instant espresso or 1 tbsp instant coffee granules, all-purpose flour, sugar, unsweetened cocoa, baking soda, baking powder, salt, low-fat buttermilk, egg substitute, vegetable oil, vanilla extract, baking spray with flour, sliced strawberries