How To make Chocolate Mocha Crunch Pie
Mocha pastry shell 1 oz Unsweetened chocolate
-squares 1/2 c Butter or margarine;
-softened 3/4 c Brown sugar; firm packed
2 ts Instant coffee granuals
2 Eggs
2 c Whipping cream
1/2 c Powdered sugar; sifted
1 1/2 tb Instant coffee powder
1/2 Semisweet chocolate square
=1/2 oz/ grated Mocha pastry shell 1 Piecrust stick; crumbled
Or 1/2 pk Pie crust mix (11 ozs)
1 oz Unsweetened chocolate
-squares Grated 3/4 c Walnuts; chopped
1/4 c Brown sugar; firm packed
1 tb Water
1 Vanilla extract
Recipe by: Southern Living
Prepare Mocha Pastry Shell as directed; set aside. Place 1 square chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool. Cream butter at medium speed of an electric mixer. Gradually add brown sugar, and beat at medium speed 2 to 3 minutes, scraping sides of bowl occasionally. Stir in melted chocolate and 2 teaspoons coffee powder. Add eggs, one at a time, beating 5 minutes after each addition. Pour filling into cooled pastry shell. Refrigerate at least 6 hours. About 1 or 2 hours before serving, combine whipping cream, powdered sugar, and 1-1/2 tablespoons coffee powder in a large, chilled mixing bowl. Whip cream until soft peaks form (do not overbeat). Spoon over chilled filling. one 9-inch pie. MOCHA PAStrY SHELL: Use a fork to combine crumbled piecrust stick and chocolate in a medium bowl. Stir in walnuts and sugar. Combine water and vanilla; sprinkle over pastry mixture. Mix with fork until mixture forms a ball. Line a 9-inch pieplate with aluminum foil; place a circle of wax paper over foil in the bottom of pie plate. Press pastry mixture evenly into pieplate. Bake at 375 degrees for 15 minutes; cool completely. Invert crust on an 8-1/2-inch pieplate; remove foil and wax shell. -----
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10 Minuets Cold Dessert | No Baking | No Oven | No Gelatine, No Flour by Huma In The Kitchen
Learn how to make COLD DESSERT with only few ingredients, no baking, no oven, no gelatin very easy and delicious recipe.
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CHOCOLATE EGG PIE RECIPE | How to Make Chocolate Egg Pie | Mortar and Pastry
If you love egg pie, you'll surely love this chocolate egg pie too! It has a milder custard/eggy flavor and tastes like a chocolate pudding with chocolate over chocolate! Surely a new flavor experience to your taste buds!
#EggPie #ChocolateEggPie
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Ingredients:
CHOCOLATE CRUST
1 ¼ cup all purpose flour
¼ cup cocoa powder, unsweetened
2 tbsp sugar
½ tsp salt
½ cup (113g) cold butter
2 to 3 tbsp ice cold water
1 egg yolk
FILLING
1 can (370mL) evaporated milk
5 whole eggs
½ cup sugar
1 tsp vanilla
125g dark chocolate, melted
Chocolate ganache top layer:
(120g dark chocolate + 60mL all purpose cream, melted and cooled)
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How to Make a Mocha Cake
How to Make a Mocha Cake
Full Recipe:
Coffee always accentuates the chocolatey flavor of a chocolate cake of ganache. Most of the time you don’t even notice it but today I’m pouring some extra espresso into the batter and buttercream to make an amazing mocha cake! Between each layer you’ll find a mocha buttercream, chocolate ganache and chopped chocolate covered espresso beans. This is a cake for coffee lovers so if you’re not a fan maybe try my ultimate funfetti cake?
Making chocolate with @NickDiGiovanni #shorts #chocolate #easyrecipe
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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