Add the balance of ingredients (eggs, maple syrup, melted
chocolate coffee mixture, butter, vanilla and hazelnuts) and pulse until just combined, be careful not to over mix.
Not exact matches
This cake is moist and spongy and it's drenched in that luxurious
chocolate -
coffee mixture.
The rich and moist
chocolate layers of this cake are made of a
mixture of gluten - free flours, dates and beet, and get their depth of flavor from cocoa, chicory
coffee and a splash of balsamic vinegar.
Truffles - These rich and elegant, bite - sized round petit fours are made from a
mixture of dark or white
chocolate and cream (ganache) to which various flavorings can be added: butter, liqueurs, extracts, nuts,
coffee, purees, spices, candied or dried fruits.
In separate bowl, combine cocoa and
chocolate; pour hot
coffee over cocoa
mixture and whisk until smooth; let cool slightly.
Add
coffee, graham cracker crumbs, brown sugar and cinnamon to
chocolate mixture; mix well.
Combine melted
chocolate, reserved 1/3 cup cream cheese
mixture and
coffee.
In a large bowl, mix together the remaining 1/2 cup walnuts, coconut, and remaining melted
chocolate mixture,
coffee substitute, and salt.
Stir 3 tablespoons
coffee liqueur and the vanilla into the
chocolate mixture.
In each of two glass
coffee mugs, add 1 1/2 ounces of almond liqueur (such as Disaronno), then top off with the
chocolate mixture.
Heat
chocolate,
coffee, and 2/3 cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until
chocolate melts and
mixture is smooth.
Strain cream
mixture through a fine - mesh sieve into bowl with
chocolate and butter; discard
coffee grounds.
Regarding
coffee extract, that wouldn't be a problem, just make sure that your extract contains no water whatsoever because that could create problems for you and cause your
chocolate to seize, unless you added it to the coconut milk
mixture instead.