4 c Chocolate wafers = filled with icing 3 tb Melted butter 1 qt Coffee ice cream; softened 1/2 c Toasted sliced almonds 1 c Chopped toffee candy bar 8 oz Chocolate chips 1 tb Unsalted butter 2 tb Toasted sliced almonds In a food processor, chop together the chocolate cookies and melted butter. Press mixture into a 9 inch pie shell and freeze for 10 minutes. In a large bowl stir together the ice cream, almonds and chopped candy bar until well combined. Pour mixture into pie crust and freeze for 30 minutes. Combine chips and butter in a measuring cup and microwave on high for 1 minute. Stir chocolate mixture and microwave for another 30 seconds if necessary. Drizzle mixture over frozen pie and sprinkle with 2 tablespoons toasted almonds, chill and serve cold. Yield One 9-inch pie HOW TO BOIL WATER SHOW#BW8324 -----
How To make Mocha Chip Pie's Videos
No Sugar Added Mocha Cream Pie
No Sugar Added Mocha Cream Pie
Cream cheese Chocolate chip pie
A twist on a family favorite
Pie ( Chocolate Mocha Cream Pie, Home Made) / Cheryls Home Cooking
A quick and easy way to make a delicious pie,that your whole family will enjoy!
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1. On a double boiler, place the mocha cappuccino hazelnut spread and melt. 2. Pour the hazelnut spread over the graham cracker crust and spread evenly. Set aside. 3. Into the same pan, break 1 chocolate bar and place into the double boiler. Add in the coffee powder and melt. 4. In a large bowl, add in the whipped cream and melted chocolate. Blend well with hand mixer. 5. Scrape out the whipped cream mixture into the pie and spread. 6. Chop the remaining chocolate bar and top the pie. Refrigerate for 60 minutes.
Mocha Cajeta Ice Cream Recipe. Inspired by an Ice Cream that we had on the streets of Mexico city; Glen makes a Cajeta Casera Goat Milk Dulce de Leche Recipe from scratch. Then ads the Cajeta Recipe to this amazing Mocha Ice Cream Recipe. Ingredients: 500 mL (2 cups) 35% whipping cream 250 mL (1 cup) 3.25% milk 30 mL (2 Tbsp) dry milk powder 30 mL (2 Tbsp) Invert sugar (like corn syrup) 250g milk chocolate 125 mL (1/2 cup) sugar 5 egg yolks 45 mL (3 Tbsp) coffee liqueur (Our Recipe: ) Cajeta or Dulce de Leche to taste (Our Recipe: ) 125 mL (½ cup) chocolate chips 125 mL (½ cup) chopped almonds
Method: In a medium saucepan whisk together the cream, milk, dry milk powder, corn syrup, and milk chocolate. Bring the mixture to just to a scalding temperature, stirring to mix in the melting chocolate. In a medium bowl, whisk together the yolks and the sugar. Whisking constantly, temper the egg yolks with some of the hot cream. Whisking pour the egg mixture back into the saucepan and cook over medium heat until the mixture reaches 170ºF. Remove custard from the heat, and let cool to room temp. Whisk in the coffee liqueur. Cover and refrigerate until cold. Place in your ice cream maker and freeze according to manufacturers instructions. When half frozen, add in the cajeta, almonds, and chocolate chips. Transfer to a frozen bowl and place in the freezer for 2-3 hours before serving.
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Mocha Peanut Butter Pie
Mocha Peanut Butter Pie! A mocha cookie crust filled with creamy peanut butter cheesecake and topped off with chocolate ice cream and plenty of peanut butter cups.