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Mocha Candy

Then, add one cup of milk and use a milk frother or steam wand to froth your cocoa and milk mix into a hot chocolate. Use your espresso machine to pull an espresso shot or your moka pot to make an espresso. Cup the crema off the top of your espresso before adding the hot chocolate.

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Add 1 teaspoon extract to cake batter to make a 2-layer cake, try chocolate or vanilla flavored cake. Use 1/8 teaspoon peppermint extract in place of 3 candy canes in any recipe. Add a few drops extract to a cocktail, a milkshake (think homemade shamrock shake), or a protein shake for a winter twist on a classic.

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Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

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Directions. Line a baking sheet with waxed paper. Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.

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Preheat the oven to 350 F. Lightly grease an 8x8-inch baking pan with cooking spray, line with parchment paper, and set aside. In a large mixing bowl, combine the melted butter, sugar, vanilla.

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Stovetop or Microwave. In a small pot or microwave-safe cup, stir together sugar, cocoa powder, and water. Heat on the stove (or in your microwave for about 15 seconds), and stir until sugar and cocoa powder dissolve and sauce is completely smooth. Stir in coffee and milk and continue to heat until steaming (about 30 seconds in the microwave).

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Bonus points for a festive one. Step 2. Pour the hot coffee over the chocolate, along with the mint extract. Step 3. With a mini whisk (or fork), stir to combine and mix up the melted chocolate into the drink. Step 4. Add the milk, and stir. Step 5. Add a dollop of whipped cream and a sprinkle of crushed candy cane.

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Instructions. To make the truffles: Melt the chocolate chips in a microwave-safe bowl (or in a double boiler). Add cream cheese, coffee granules and water to the chocolate and mix well. Cover bowl and refrigerate until chocolate is firm enough to shape.

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Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. In a microwave, melt chocolate coating; stir until smooth.

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Warm the heavy cream in the microwave for 30-45 seconds, or until it reaches about 115F. In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt. Whisk until fully combined. Place the chocolate mixture in the fridge to chill for 4 hours, or until it has fully set.

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Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray and line it with parchment paper long enough to allow the ends to extend over the pan. In a large mixing bowl, add hot water and espresso powder. Whisk until the powder is dissolved. Add melted butter, eggs, granulated sugar, and vanilla.

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Dark Chocolate Mocha

Pour the cooled coffee over the ice. Add 1 to 2 tablespoons each of the caramel and chocolate sauce, depending on your desired sweetness. Pour in about 1/2 cup of milk or your preferred milk alternative (almond or oat milk). Give the drink a thorough stir, mixing in the sauces evenly.

Kit Kat Mini Mocha Candy Bars (malaysia)

Caffè mocha. A caffè mocha (Arabic: موكا) ( / ˈmɒkə / or / ˈmoʊkə / ), also called mocaccino ( Italian: [mokatˈtʃiːno] ), is a chocolate -flavoured warm beverage that is a variant of a caffè latte ( Italian: [kafˈfɛ lˈlatte] ), [1] commonly served in a glass rather than a mug. Other commonly used spellings are mochaccino [2.

Milk and Honey White Chocolate Mocha Cookies

Instructions. Preheat oven to 325F and line a square baking pan with foil. Set aside. Using a food processor, process 14 cookies into fine crumbs. Add melted butter and process for 10 seconds. Press crust mixture into the bottom of the prepared pan with the back of a spoon.

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Start by warming the heavy cream in the microwave for 30 - 45 seconds, or until it reaches about 115°F/45°C. Make sure that the heavy cream is not boiling, but slightly simmering. As very hot cream will result in greasy truffles. In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt.