Make the coffee pastry cream:
place espresso powder (or you could use whole beans, if you don't like the grains) and milk over medium heat.
Not exact matches
I mean, you don't put caraway, cider vinegar,
espresso powder and butter together in the same
place — intentionally — unless you're utterly confident that it could be no other way.
Place the butter, dark cocoa
powder and instant
espresso in a sauce pan and heat over medium heat.
Place the butter, chopped chocolate, and
espresso powder in a heat - proof mixing bowl.
Mocha pudding — toss in 1/2 a teaspoon of your favorite instant
espresso powder (do not use strong brewed coffee as the water content will alter the consistency) and use Califia's black & white in
place of the unsweetened almondmilk.
Place 8 ounces semisweet chocolate, 2 ounces unsweetened chocolate, and 2 teaspoons
espresso powder in top half of double boiler.
Place 8 ounces semisweet chocolate and 1 tablespoon instant
espresso powder in a stainless steel bowl.
Combine
espresso powder and water in a saucepan, and
place over medium - high heat.