Time 10m Yield 1 Number Of Ingredients 4 Steps:
Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy. Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.
Time 50m Yield 12 servings. Number Of Ingredients 16 Steps:
In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners’ sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
Time 1h Yield 12 servings. Number Of Ingredients 7 Steps:
In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.
Time 1h20m Yield 4 Number Of Ingredients 2 Steps:
Place 1/2 of the chocolate in a microwave-safe bowl. Microwave on low until almost melted, about 1 minute; do not allow chocolate to burn. Remove from the microwave, stir to melt any remaining pieces, and let cool slightly. Drop a small handful of coffee beans into the chocolate and drench until completely covered. Fish out with a fork and drop onto waxed paper, making sure beans are separated. Repeat with remaining beans. Let cool until chocolate is solid, about 30 minutes. Meanwhile, melt remaining chocolate in the microwave; do not allow to burn. Stir once and cool slightly, about 2 minutes. Drop a small amount of chocolate-covered coffee beans into the melted chocolate at a time, until completely covered with a second coating. Place on a new sheet of waxed paper and let cool completely, about 30 minutes.
Time 18m Yield 30-35 COOKIES Number Of Ingredients 12 Steps:
Set oven to 350°. Set oven rack to second-lowest position. Prepare/grease a large cookie sheet. Cream sugars with butter and shortening (about 2 minutes). Beat in egg and maple extract. In a bowl, sift dry ingredients, and add to the creamed mixture; beat until combined. Add in the chocolate chips and nuts. Drop by tablespoonfuls onto a greased cookie sheet. Bake for 8-10 minutes (don’t overbake!). Cool and remove to a wire rack.
Time 10m Yield 1 frosted 2 layer cake Number Of Ingredients 7 Steps:
Place butter, milk, and cocoa powder in a saucepan over low heat. Stir mixture until all the butter has just melted. Remove from heat and add the vanilla and salt. Sift in the confectioner’s sugar and ground coffee. Mix until smooth. Cool to room temperature and frost away!
