This is not a baking exercise, but I used this for my ice cream cake a couple of weeks ago, and it was a hit with my co-workers. I also saved some for my ice cream topping. The kahlua was not cooked off, so this is not advised for minors that are not supposed to consume alcohol.
1 ½ cups dark chocolate
¼ cup milk
½ cup whipping cream
3 tbsps. of Kahlua
1 tbsp. Instant coffee
1/4 cup hot water
Dissolve the instant coffee in the hot water and set aside.
Place chocolate in a mixing bowl, making sure that they are broken into small pieces for easy melting.
In a saucepan, combine milk and cream over medium-high heat. Bring to boil and then remove from heat. Pour hot milk and cream over chocolate. Stir until smooth. Add the coffee mixture, then add the Kahlua and continue whisking until combined.
This should make about 1 ½ cups.
I have never really had patience with making cookies, cupcakes or even muffins, but this recipe seems to be easy to put together. All the ingredients, I already have in my pantry, so it’s easy to whip together. I usually have this batter made and sitting in my freezer, just in case there’s a need of emergency dessert night. Of course, warm cookies coming out of the oven with a scoop of ice cream is a dessert that most people can not turn down.
1 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
1 1/2 tsp. vanilla
2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips
1/3 cup hot water
1 tbsp. instant coffee
Preheat oven to 350°F. Line cookie sheet with parchment paper.
Dissolve the instant coffee into the hot water and set aside to cool.
In a small bowl, sift together flour, baking soda and salt.
In a large bowl, cream butter and both sugars together until well combined. Add vanilla and eggs one at a time. Once combined, mix in coffee mixture.
Lastly, pour in flour mixture until just combined and fold in chocolate chips.
Roll cookie dough into one tablespoon measurements and drop onto lined cookie sheet and lightly press with the back of a spoon. Bake for approximately 10 minutes.
Or you can pretend to be creative like me and make BIG cookies. Just bake them a little longer.
An extra large Mocha Chocolate Chip Cookie with espresso chocolate frozen yogurt.