97095 hot chocolate espresso anise Recipes

strong hot coffee or 1 cup espresso, sugar, cream (or 1/2 cup half-and-half and 1/2 cup milk), unsweetened cocoa, cream, milk chocolate, grated, cinnamon stick

hot chocolate powder (recipe to follow), water, vanilla extract, fat free vanilla ice cream, ground cinnamon (to garnish ), hot chocolate powder, nonfat dry milk powder, sugar, sugar, unsweetened cocoa

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

heavy cream, whole milk, bittersweet chocolate, chopped (at least 70 percent cacao)

best-quality chocolate, hot chocolate powder, sugar (optional), milk, ice, cream, for garnish, chocolate shavings, for garnish

bittersweet chocolate, chopped, butter , cut into pieces, eggs, separated, sugar, divided, all-purpose flour, grated clementine zest (about 2 clementines), clementines, peeled and coarsely chopped, orange liqueur, salt, hot chocolate sauce, garnish: sweetened whipped cream

whole milk, hot chocolate powder, whipping cream, marshmallows, maltesers, belgium chocolate , 1 grating of

fresh fresh brewed decaffeinated coffee, hot chocolate powder, marshmallow whip (or marshmallow creme), cinnamon (optional)

milk (do not use low-fat or nonfat), sugar, unsweetened chocolate, finely chopped, semisweet chocolate, finely chopped, instant espresso powder, wide strips lemon peel, anise-flavored liqueur (such as sambuca)

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.

hot chocolate powder (or whatever you use), cayenne pepper, milk, boiling water

hot chocolate powder, milk, unsalted butter, room temperature, marshmallow cream, powdered sugar

fine espresso beans, semisweet chocolate, chopped, heavy cream, instant espresso powder, habanero chili, halved and seeded

double cream, dark chocolate (70% cocoa solids broken into small pieces), star anise, cocoa powder (for dusting)

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

chocolate pieces, variety of your favorites, store bought hot chocolate powder, sugar, milk, ice, chocolate shavings, heavy cream (very cold ), vanilla extract, light corn syrup