Panettone Trifle

A truly satisfying dessert with all-time favorites: chocolate + coffee and mascarpone cheese!

Cook Time: 5 min

Level: Easy
Yield: 6 servings


Ingredients

1 pound mascarpone cheese, at room temperature
8 ounces bittersweet or semisweet chocolate, melted
1/2 cup powdered sugar
2 teaspoons espresso powder
1/4 cup coffee liqueur
12 ounces panettone, cubed
Chocolate shavings, for garnish


Directions

Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.


Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately.

(The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

From: foodnetwork.com

Frothy Chocolate Espresso Shake

Cook Time: 3 min
Yield: 4 servings

Ingredients

* 1/2 cup water
* 1/4 cup gourmet hot chocolate mix (recommended: Marie Belle)
* 2 teaspoons instant espresso powder
* 1 cup fat free milk
* 1 pint reduced fat frozen vanilla yogurt, softened
* 2 teaspoons vanilla extract

Directions

In a small saucepan, bring the water to a boil over medium-low heat.
Add the hot chocolate mix and espresso powder. Stir until the
chocolate is melted and the mixture is smooth. Remove the pan from the
heat and stir in the milk.

Place the frozen yogurt and vanilla in a blender. Pour the chocolate
mixture into the blender and blend until smooth and frothy.

Pour the shake into 4 (8-ounce) frosted glasses and serve immediately.

From: foodnetwork.com

Warm Chocolate Cakes with Berries

Cook Time: 12 min
Level: Easy
Yield: 6 servings

Ingredients
Chocolate Cakes:

* 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
* 8 ounces bittersweet chocolate, chopped
* 1/2 teaspoon instant espresso powder
* 4 large eggs
* 4 large egg yolks
* 2/3 cup granulated sugar
* 4 teaspoons all-purpose flour, plus more for dusting molds
* 3 tablespoons Frangelico or hazelnut liqueur
* 1 cup fresh raspberries
* 1 cup fresh strawberries
* Fresh mint, for garnish

Directions

Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.

In a small saucepan, bring to a boil 2 inches of water. In a large
glass bowl, add butter, chocolate and espresso powder. Lower heat and
place bowl over the simmering water. Slowly whisk mixture until the
chocolate is almost completely melted. Remove bowl from heat and
continue to whisk until all chocolate has melted. Allow to cool
slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer,
beat until light and fluffy and pale in color. Reduce speed to
medium-low and slowly pour in the chocolate mixture. Add the flour and
mix until just combined. Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with
parchment paper. Place chocolate molds onto baking sheet and place in
oven for 7 minutes. If not baking immediately, cover chocolate molds
with plastic wrap and refrigerate until ready to serve, up to 8 hours.
When ready to bake, place refrigerated chocolate molds onto baking
sheet and place in oven for 10 minutes. The top and sides should be
cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it
sit for 10 seconds. Then lift 1 corner of the ramekin and the cake
should slip out. Sprinkle about 1/2 teaspoon Frangelico over each
cake. Spoon berries around the chocolate cake and garnish with mint.
Serve warm.

Ricotta Cappuccino

Cook Time: 20 min
Level: Easy
Yield: 4 (1/2 cup servings)

Ingredients

* 1/2 cup sugar
* 1/2 vanilla bean
* 1 (15-ounce) container ricotta cheese
* 1/2 tablespoon instant espresso powder
* 1 (3-inch) biscotti, crushed
* Pinch ground cinnamon
* Pinch cocoa powder

Directions

Place the sugar in a food processor. Cut the vanilla bean open
lengthwise, scrape out the seeds, and place them in the food processor
with the sugar. Run the machine to make vanilla sugar.

Place the ricotta and espresso powder in the food processor. Blend for
1 minute. Stop the machine to scrape down the sides with a rubber
spatula. Blend for another minute. Spoon the mixture into 4 small
coffee mugs. Cover and refrigerate for at least 1 hour and up to 1
day.

To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle
with cinnamon and cocoa powder.

Espresso Brownies

Cook Time: 35 min
Level: Easy
Yield: 36 bite-size brownies

Ingredients:

Nonstick vegetable oil cooking spray

1/3 cup plus 2 tablespoons water

1/3 cup vegetable oil

2 large eggs

2 tablespoons plus 2 teaspoons espresso powder

1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)

3/4 cup semisweet chocolate chips

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

1 tablespoon unsalted butter, room temperature

Directions

Preheat oven to 350 degrees F.

Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of
water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to
blend. Add the brownie mix. Stir until well blended. Stir in the
chocolate chips. Transfer the batter to the prepared baking pan. Bake
until a toothpick inserted into the center of the brownies comes out
with a few moist crumbs attached, about 35 minutes. Cool completely.

Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in
the remaining 2 tablespoons of water in a medium bowl. Whisk in the
vanilla. Add the powdered sugar and butter and whisk until smooth.
Pour the glaze over the brownies. Refrigerate until the glaze is set.
Cut into bite-size pieces. Arrange the brownies on a platter and
serve.

Tiramisu

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* *6 egg yolks
* 3 tablespoons sugar
* 1 pound mascarpone cheese
* 1 1/2 cups strong espresso, cooled
* 2 teaspoons dark rum
* 24 packaged ladyfingers
* 1/2 cup bittersweet chocolate shavings, for garnish

Directions

In a large bowl, using an electric mixer with whisk attachment, beat
egg yolks and sugar until thick and pale, about 5 minutes. Add
mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso
and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each
ladyfinger into espresso for only 5 seconds. Letting the ladyfingers
soak too long will cause them to fall apart. Place the soaked
ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them
in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining
mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours,
up to 8 hours.

Before serving, sprinkle with chocolate shavings.

From: foodnetwork.com

Espresso Panna Cotta

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 7 hours
Cook Time: 5 minutes
Yield: 2 servings

1/2 cup whole milk
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
3 heaping teaspoons instant espresso powder
1/4 cup sugar
Pinch salt
1 small white chocolate bar, for garnishing
1 small dark chocolate bar, for garnishing

Place the milk in a heavy, small saucepan. Sprinkle the gelatin over
and let stand for 5 minutes to soften the gelatin. Stir over medium
heat just until the gelatin dissolves, but the milk does not boil,
about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir
over low heat, until the sugar dissolves, about 3 more minutes. Remove
from the heat and let cool slightly. Pour the cream mixture into 2
martini glasses, dividing equally. Cover and refrigerate, stirring
every 20 minutes during the first hour. Chill until set, at least 6
hours and up to 2 days.

When ready to serve, use a vegetable peeler on the chocolate blocks to
create about 1 tablespoon each of the white and dark chocolate
shavings. Sprinkle the shavings over each panna cotta and serve.