MobiRecipe

How To make Mocha Fudge Pie

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1/3 c Hot water
4 ts Instant coffee granules,
-divided 1/2 Box (19.85-ounce) light
-fudge brownie mix (about 2 -cups) 2 ts Vanilla extract, divided
2 Egg whites
Vegetable cooking spray 3/4 c 1% low-fat milk
3 tb Kahlua or other
-coffee-flavored liqueur, -divided 1 pk (3.9-ounce)
-chocolate-flavored instant -pudding-and-pie Filling mix 3 c Frozen reduced-calorie
-whipped topping, thawed and -divided Chocolate curls (optional)
Directions: Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, teaspoon vanilla, and egg whites; stir until well blended. Pour mixture into a 9-inch pieplate coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely. Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of a mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust. Combine remaining 1 tablespoon Kahlua and remaining 1 teaspoon coffee granules in a bowl; stir well. Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately, or store loosely covered in refrigerator. Nonalcoholic Mocha Version: When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlua. In the topping, omit the Kahlua, and dissolve the coffee granules in 1 tablespoon water. Note: Store remaining brownie mix in a zip-top heavy-duty plastic bag in refrigerator; reserved brownie mix can be used for another pie or to make a small pan of brownies. To make brownies, combine reserved brownie mix (about 2 cups), 1/4 cup water, and 1 lightly beaten egg white in a bowl. Stir just until combined. Spread into an 8-inch square pan coated with vegetable cooking spray. Bake at 350 degrees for 23 to 25 minutes. Nutritional Info: CALORIES 292 (22% from fat); PROTEIN 4.4g; FAT 7g (sat 5.3g, mono 0.1g, poly 1.1g); CARB
51.5g; FIBER 0g; CHOL 1mg; IRON 0.8mg; SODIUM 345mg;
CALC 47mg

How To make Mocha Fudge Pie's Videos

Mocha Almond Fudge Ice Cream | Byron Talbott

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KITCHEN EQUIPMENT:
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INGREDIENTS:
-Ice Cream:
2 cup cream
1/2 cup whole milk
1/2 cup granulated sugar
1 tbsp vanilla paste/extract/fresh seeds
2-3 egg yolks (depending on the size of the egg)
2 tbsp ground espresso or dark roast coffee

-Hot Fudge:
1/2 cup cream
1 tbsp butter
2 tbsp corn syrup
2 tbsp brown sugar
1-2 tbsp cocoa powder
1/2 cup dark chocolate chips

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Recipe Mocha Cappuccino Ice Cream Pie

Recipe - Mocha Cappuccino Ice Cream Pie
INGREDIENTS:
●1/4 cup cold water
●1 tablespoon instant coffee granules
●4 packets sugar substitute or equivalent of
●8 teaspoons sugar
●1/2 teaspoon vanilla
●4 cups frozen no-sugar-added fat-free fudge marble ice cream
●1 vanilla wafer pie crust

How to make Mocha whipping cream frosting/simple recipe

Ingredients;
3 cups heavy cream or whipping cream
1 & 1/2 cup icing sugar
2 & 1/2 tsp coffee granules
1 tbsp cocoa powder

#whippingcreamfrosting #mochafrosting #chocolatefrosting #frosting

Mocha Brownie Ice Cream Cake | The Perfect Summer Dessert

Mocha Almond Fudge Ice Cream Cake Recipe:

No-Churn Chocolate Ice Cream Recipes:

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Chocolate Ambrosia Pie | incl. Mocha Ambrosia Pie | Easy No Bake Desserts

We've whipped up another delicious chocolate dessert, this time, two desserts. These easy no-bake pies go together pretty quickly with a minimum of work, but they do need to spend the night in the fridge, so plan accordingly. Choose from two different pie fillings and two different crusts. We guarantee you'll love them both!

Chocolate Ambrosia Pie
1 envelope, ¼ tsp, 7g, unflavored gelatin
¼ c,, 60ml, cold milk
1 cup, 226ml, hot milk (180°F, 82°C)
4 ounces, 113g, semi sweet chocolate
3 large egg yolks beaten well
⅔ cup, 77g, sugar
1 tsp, 5ml, vanilla
¼ tsp salt
1 cup, 226g, heavy whipping cream

Mocha Ambrosia Pie
1 envelope, ¼ tsp, 7g, unflavored gelatin
¼ c., 60ml, cold milk
1 cup, 226ml, hot milk (180°F, 82°C)
2 teaspoons instant espresso powder
4 ounces, 113g, semi sweet chocolate
3 large egg yolks beaten well
⅔ cup, 77g, sugar
1 tsp, 5ml, vanilla
¼ tsp salt
1 cup, 226g, heavy whipping cream

For both pies:
Combine gelatin & cold milk, soak for 1 min, then add hot milk (dissolve instant espresso in the hot milk before adding for the mocha pie). Chop or break the chocolate into pieces and add it to the hot milk and gelatin mixture allowing it to sit and melt. Whisk chocolate into mixture to completely combine. Beat egg yolks & sugar until thick and lemon colored. Add vanilla & salt. Whisk in the chocolate gelatin mixture. Beat slowly until thoroughly mixed. Place in refrigerator until consistency of very thick gravy, about 45 minutes to an hour.

Make your desired crust and press all but a quarter cup of the crumbs into the bottom of an 8x8 inch, 20x20cm, pan prepared with a parchment paper sling (see video). Whip cream to stiff peaks and fold into gelatin mixture. Pour over prepared crust. Top with a little reserved crust. Cover and refrigerate overnight.

Oreo Cookie Crust
26 Oreo sandwich cookies, pulverized
4 Tbsp, 56g, butter, melted

Chocolate Graham Cracker Crust
11 sheets, 175g, chocolate graham crackers, crushed
6 Tbsp, 90g, butter, melted
¼ cup, 57g, white sugar

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