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Homemade chocolate with coffee

Homemade chocolate with coffee

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we boil the coffee with the sugar. Let it boil for a while, until the sugar melts. Add the butter and boil until it melts. Set aside and add powdered milk and coffee essence. Stir vigorously, so as not to form lumps, until the composition is well homogenized.

Cut the wafer sheet into 2. Put the hot homemade chocolate on one of the sheets, level well, then cover with the second wafer sheet. Let cool until it hardens, then potion as desired.

Banana split on the grill with coffee and chocolate sauce

Boil 2 liters of water with brown sugar, cinnamon and anise. When it boils, remove from the heat, add the rum and bananas and let it sit for 4 hours.

Prepare the sauce: In a pot 240ml water with caster sugar. boil them and dissolve cocoa and instant coffee in hot water. Bring to the boil, then add the cream and simmer for another 40 minutes, until the sauce thickens. At the end, incorporate the chopped chocolate. remove from the heat and keep the sauce warm.

Heat a grill. Drain the bananas and dry them with paper towels. Cut each banana in half lengthwise. Roll it in sugar and brown it on the grill for 1 minute on each side.

Serve the caramelized bananas with the prepared sauce, coffee ice cream, whipped cream and chopped walnuts.

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Homemade Chocolate with Coffee - Recipes

A dessert that is completed with morning coffee, but also with afternoon tea. Pleasure and energy in a chocolate cube.

What you need (picture 1):
& # 8211 1 can of condensed milk (397 gr DeLatte)
& # 8211 200 gr butter
& # 8211 400 gr sweetened milk powder
& # 8211 3 tablespoons instant coffee (ness)
& # 8211 200 ml liquid cream
& # 8211 3 tablespoons cocoa
& # 8211 100 gr nuts (which we chop not very finely)
& # 8211 100 gr dehydrated apricots (hydrated in cold water for 30 minutes before putting them in chocolate)
& # 8211 1 wafer sheet (does not appear in the picture)

Work plan:
-Melt the butter (picture 2), then add the condensed milk (picture 3). Leave on low heat until it dissolves, then add the 3 tablespoons of ness (picture 4). Mix with a whisk until the ness granules dissolve. Remove from the heat and add the whipped cream (picture 5). Sprinkle with cocoa. Stir until incorporated, then add the powdered milk and mix vigorously with the whisk (picture 6). Add the finely chopped apricots and walnuts (picture 7). We get a creamy paste.
-In a bowl (30 & # 21520 cm), I put wafer sheet (picture 8). I added chocolate (picture 9) and covered with wafer (picture 10). Leave to cool for at least 8-10 hours, then serve.
It is absolutely delicious. You lick your fingers.
& # 8211 Great appetite! (picture 11)

Preparation time: 20 minutes (without cooling time)
Price: 40 lei (may vary depending on where you take the ingredients)

Recipe: Sarlota coffee with chocolate

Ingredients for Sarlota coffee with chocolate
& # 8211 8 champagne biscuits, 50 ml hard coffee, 1 tablespoon coffee liqueur, 1 tablespoon instant coffee, 1 sachet of chocolate sarlota from Dr. Oetker, 300 ml cold milk from the refrigerator, 10 coffee beans. We still need: 4 cups.

Preparation of coffee sarlota with chocolate
Sarlota coffee with chocolate is a special dessert. To make this sarlota recipe, first cut the biscuits, cut them in half, soak them in the coffee mixed with the coffee liqueur and place them vertically on the edge of the cups.
The instant coffee is dissolved in milk, after which the contents of the sachet sachet are added and homogenized with a mixer for 3 minutes. The resulting chocolate coffee bag is immediately poured into cups, over biscuits and kept cold for about 1-2 hours.
The coffee cup with chocolate is decorated with coffee beans.

Black with Coffee (Fasting)

To start, make coffee (coffee is made from 250 ml of water +4 tablespoons ground coffee + 2 tablespoons sugar) and leave to cool.

The sugar is mixed with the oil, after which the cooled coffee is gradually added. Mix these ingredients well, then add in turn: baking soda quenched in lemon juice, flour, jam, cocoa, cinnamon and coffee.

All these ingredients are mixed well, after which the composition is placed in a tray (my tray was 38x26cm) lined with baking paper.

Place the cake in the preheated oven, at the right heat, until it passes the toothpick test.
When it is ready, take it out of the oven, leave it to cool, dust it with powdered sugar, using a strainer and portion it into suitable pieces.

Preparations begin with the eclair dough. The water is mixed with the oil and the salt powder and put on the fire until it boils. When the water and oil boil, add the flour in a block (all at once) and mix vigorously until a ball of dough is formed. Leave to cool. When it is completely cold, add eggs one at a time (do not add the second until the first is incorporated) and it becomes a sticky dough. Pour into a pos and draw sticks in the tray. Bake for about 30 minutes (until golden brown on top). The first 15 minutes the fire is left high to increase then it is given to the minimum. DOES NOT OPEN USA. It would be best to leave them for 10 minutes after turning off the heat in the stove to cool so as not to leave.

Mix the milk with the coffee, cocoa and chocolate and heat until the chocolate melts. Rub the yolks with the sugar until they become whitish, then add the starch and mix. When the chocolate has melted, pour the mixture over the eggs in a thin thread and mix continuously. Put the mixture in the pan and put it on low heat, stirring constantly until it thickens like a pudding. Leave to cool.

The broken chocolate is put in a bowl together with the milk and butter and it is left to simmer for 1 minute, then it is mixed and if the chocolate has not melted well, it is given for another 1 minute.

Cut the eclairs lid with chocolate and coffee, add the cream, whipped cream and the lid. Glaze with melted chocolate and garnish with white chocolate.

How to prepare Homemade chocolate with coffee:

We boil the coffee with the sugar. Let it boil for a few minutes, until the sugar melts. Add the butter and boil until it melts. Set aside and add powdered milk and coffee essence. Stir vigorously, so as not to form lumps, until the composition is well homogenized.

Cut the wafer sheet into 2. Put the hot homemade chocolate on one of the sheets, level well, then cover with the second wafer sheet. Let cool until it hardens, then potion as desired.

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Chocolate foam with coffee is a quick and delicious dessert. For this foam recipe, you must first mix the yolks well with butter and a spoonful of sugar, until a homogeneous cream is obtained. Beat the egg whites with the remaining sugar, gradually added, until you get a glossy meringue.

In a bowl, put the coffee liqueur, coffee and chocolate broken into pieces. Place the bowl on a steam bath and stir until the chocolate melts. Set the bowl aside and incorporate the yolk cream, then the meringue, stirring gently. The chocolate foam with the obtained coffee is poured into cups and left to cool for at least 3 hours before being served.

Chocolate foam with coffee can be decorated with mint leaves and grated chocolate.
The source of this recipe is the Truedelights blog.

First of all, prepare the dough to form the coffee beans from the roll:

The flour is mixed with starch and lemon salt. In another bowl, mix 2 whole eggs and the yolk together with the sugar for 3 minutes. Add flour to the wet composition and 1 tablespoon of cocoa. Using a pos, "draw" polka dots in the shape of coffee beans, on a tray lined with baking paper, from place to place.

In the remaining dough add 1 tablespoon and a half of cocoa (to be darker) and with the pos (with a thin tip), draw in the middle the dividing line for the coffee beans. After the coffee beans in the dough have formed, place the tray in the freezer for 15 minutes.

To prepare the dough roll properly, double the initial quantities of dough, prepare the same, but without cocoa.

Remove the tray from the freezer, arrange in a uniform layer the rest of the white dough and place in the preheated oven at 230 degrees for 5-7 minutes.

Remove the tray from the oven and carefully place the rolling sheet over a damp towel, which is rolled and held like this.

Meanwhile, we prepare coffee ganache cream:

The liquid cream together with the chocolate with coffee cut into pieces is put together in a saucepan, over medium heat, stirring constantly, until the chocolate has melted. If you want an intense coffee aroma you can add 1 teaspoon of ness.

Remove the pan from the heat, and set aside to cool, stirring occasionally. When it has cooled completely, mix well until it becomes fluffy.

After both the countertop and the ganache cream have cooled, the countertop is carefully moistened with cream, rolled again and refrigerated for 2 hours.


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