How To make Mocha Kisses
2 ts Instant espresso powder
1 ts Boiling water
1 ts Creme de cacao; white or
-brown 1 ts Vanilla extract
2 Egg whites
1/2 c Sugar
2 tb Unsweetened cocoa powder
Recipe by: Glorious Liqueurs, Mary Aurea Morris Preheat oven to 250 degrees; line a large cookie sheet with parchment paper. In a cup, dissolve the espresso powder in the water. Stir in the creme de cacao and vanilla extract; cool to room temperature. In a small, deep bowl with an electric mixer on high speed, whip the egg whites until foamy. Gradually beat in all but 2 tablespoons of the sugar, 1 tablespoon at a time, alternating with a scant 1/4 teaspoon of the espresso mixture at a time. Continue beating until the mixture forms stiff peaks. In a small bowl, stir together the cocoa with the remaining 2 tablespoons sugar. With a rubber spatula, quickly but gently fold cocoa into the meringue, being careful to avoid deflating the egg whites. Drop the meringue by teaspoonfuls onto the cookie sheet. Bake for 25 to 30 minutes, or until they are firm on the outside, but still a bit soft on the inside. While hot, remove the kisses with a spatula to a wire rack. Cool completely; store in a container with a loose fitting lid. Penny Halsey (ATBN65B). -----
How To make Mocha Kisses's Videos
Holiday dessert recipe: Meringue Kisses - ADC
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Look below for the recipe:
Meringue Holiday Kisses recipe
Ingredients
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon imitation raspberry extract
1/2 teaspoon imitation mint extract (not oil based)
2-4 drops red food coloring
2-4 drops green food coloring
Equipment
2 pastry bags & #4 star tip OR 2 spoons
Two metal bowls, clean and dry
Instructions
Preheat oven to 225 degrees F.
Line 2 heavy large baking sheets with parchment paper. On a medium speed, beat egg whites in a large, clean and dry, metal bowl until foamy. (Do not use a plastic bowl.) Add cream of tartar. Increase speed to high and continue beating until soft peaks form.
Add sugar, 1 tablespoon at a time, beating until stiff peaks form. It may take 5 minutes.
Divide mixture into 2 parts and place half mixture in another metal bowl.
Add raspberry extract and 2 drops red food coloring into one of the bowls. Beat until coloring is mixed.
Add mint extract and 2 drops green food coloring into one of the bowls. Beat until coloring is mixed.
Spoon raspberry/red meringue into pastry bag fitted with star tip. Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto one prepared baking sheet, spacing evenly apart. (OPTIONAL: Instead of pastry bag, use a spoon and drop mounds onto the prepared baking sheet.)
Spoon mint/green meringue into pastry bag fitted with star tip. Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto one prepared baking sheet, spacing evenly apart. (OPTIONAL: Instead of pastry bag, use a spoon and drop mounds onto the prepared baking sheet.)
Bake for 1 1/2 to 2 hours at 225 degrees, or until dry and crisp. The meringue is done when you can lift it from the parchment paper and it does not stick. Cool meringues completely on baking sheets.
Store in an airtight container at room temperature.
Home Made Mocha Topped With Whipped Cream
16 oz mug, add 4 Hershey's kisses (unwrapped obviously). Brew 1 cup of coffee or mix in coffee to about 1 inch below rim of mug. Take long spoon and mix melted chocolate in til thoroughly absorbed by coffee (drink will turn lighter brown). If desired add 1 to 2 spoonfuls of vanilla bean ice cream (I did to cool it down). Top with desired whipped cream and enjoy.
Mocha Mamon Recipe
Hello everyone! In this video, I am making my Mocha Mamon recipe. One of my favorites! This recipe is easy and delicious. I hope you try it yourself! Here is what you will need for this recipe.
Ingredients-
- 85 grams of cake flour
- 1/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cocoa powder
- 50 ml of water
- 1 1/2 instant coffee powder
- 4 egg yolks
- 3 tablespoons of vegetable oil
- 75 grams of sugar
Meringue Ingredients-
- 4 egg whites
- 1/4 teaspoon of cream of tartar
- 1/4 cup of sugar
Instructions-
Mocha Mamon instructions:
⁃ Line or grease Mamon pans
⁃ Mix dry ingredients- cake flour, salt, baking powder, and cocoa powder. Set aside.
⁃ Combine water and coffee. Set aside.
⁃ In a bowl, combine egg yolks, vegetable oil, and sugar. Mix thoroughly until sugar is completely dissolve.
⁃ Add the coffee mixture and mix.
⁃ Sift the flour mixture into the batter and make sure all ingredients are well incorporated. Set aside.
For the meringue
⁃ Put egg whites in the stand mixer. Beat in low until big bubbles form. Add cream of tartar and beat in medium speed until you see small white bubbles. Gradually add sugar and beat until stiff peaks.
Combine the meringue to the cake batter in batches until fully incorporated. Scoop batter in the prepared pans. Use a toothpick to smoothen the top of the Mamon. Tap the whole tray 2-3x to remove bubbles.
Bake in 350F for 18 minutes. This recipe will make 9-10 regular size Mamon.
Thank you for watching! This video is not affiliated with any brand.
Music- Back to Normal by Judson Crane
Mocha Meringue Kisses | Sanjeev Kapoor Khazana
This divine coffee delicacy gives little drops just a kiss of mocha. They look especially pretty on a dressed-up dessert buffet.
MOCHA MERINGUE KISSES
Ingredients
½ teaspoon coffee powder
2 egg whites
A pinch cream of tartar
¼ cup castor sugar
¼ cup fresh cream
¼ cup chopped dark chocolate
Method
1. Preheat oven to 100º C. Line a baking tray with silicon mat.
2. Take egg whites in a bowl. Add cream of tartar and whisk using an electric beater till stiff peaks appear.
3. Add castor sugar gradually and whisk well.
4. Fill a piping bag fitted with a star nozzle with egg white mixture. Pipe out rosettes on the lined baking tray.
5. Place the baking tray in preheated oven and bake for 1½-2 hours. Remove from oven and cool.
6. To prepare mocha ganache, heat cream in a non-stick pan. Add coffee powder and whisk. Add chocolate and whisk till chocolate melts. Transfer in a bowl and cool.
7. Fill a piping bag with ganache.
8. Make a cavity in the back side of meringues using the back of the spoon and pipe out ganache inside the cavity.
9. Serve.
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Mocha Roll with Cream Cheese Buttercream
Coffee flavored Mocha Roll sponge cake with coffee flavored cream cheese buttercream filling and frosting. I hope you like this recipe.
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Ingredients,
4 eggs, separated white & eggyolk
4 eggyolks
1 cup plain flour
1 tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1/3 cup sugar
4 tsp instant coffee, melt in 1 tsp milk then let it cool
4 eggwhites
1/2 tsp cream of tartar
1/3 cup sugar
4 tsp instant coffee, melt in 1 tsp milk then let it cool
Maple syrup
Music - Bensound - once again
REVIEW - Hershey Kisses DELUXE (Marble Cheesecake & Dark Fudge) & CAFE MOCHA
In this review I try 3 kisses that seem quite good but are they?? Find out! Like, Comment, Subscribe, Whatever you want really!