ESPRESSO CHOCOLATE CHIP COOKIES: National Espresso Day!

Today is National Espresso Day!You can always have an espresso at your favorite cafe or in your own kitchen, but I love this recipe for Espresso Chocolate Chip Cookies! That's how I celebrate!

This recipe calls for a baking stone. You can use a pizza stone. If you don't have one, you can make these Espresso Chocolate Chip Cookies the traditional way. The stone helps make them soft on the inside and crispy on the outside. I've adapted this recipe from ehow.com.

ESPRESSO CHOCOLATE CHIP COOKIES 

Ingredients
1 cup unsalted butter, softened
2 fresh large eggs (room temperature)
2 cups brown sugar
6 Tbsp granulated sugar
5 tsp pure vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 - 1/2 cups flour
4 tsp ground espresso beans (or finely ground coffee beans). Try this recipe with ground chocolate covered Coffee beans. You'll have a bit more chocolate!
16 oz dark chocolate (65-70% cacao), chopped (or dark chocolate chips)
Baking Stone

Directions
Toss butter in microwave for 20 seconds to SOFTEN not melt the butter. (or leave out in advance, so it's already softened)
Cream butter and sugars together until fluffy. Mixture should be well blended but firm.
Add 2 eggs. Beat. Add Vanilla. Mix well. Set aside.
Sift flour, baking soda, baking powder, and salt into another bowl. Add ground coffee or ground espresso beans.
Add dry ingredients to wet mixture, beating in a little at a time. Fold in chocolate pieces (or chips). Possible to add walnuts, if you want them. I didn't put them in the ingredients above, but I always like chopped walnuts in my chocolate chip cookies.
Put Cookie Dough in refrigerator for 2 hours to firm up. Put wax paper on top to prevent drying.
Pre-heat oven to 350. Put hot stone in Oven.
Take hot stone out of oven. Drop cookie balls (use a small scoop or form balls) onto stone, smashing with fork after dropping. Put back in oven on stone.
Cook for about 8 minutes. Depends on your oven, of course.
Transfer with spatula to Wire Rack.
Hint: Check the first one. If the cookies fall apart or aren't cooked all the way, give them another minute.

ESPRESSO WHIPPED CREAM: 2 Recipes for National Whipped Cream Day

Today is Whipped Cream Day! I've posted lots of recipes for Whipped Cream over the years. My blog is only 15 years old, but whipped cream has been around since the 16th century. It appeared in recipes that date back to 1549 in Italy and 1604 in France. It was first called whipped cream in 1673, according to the Oxford English Dictionary. And, there is a record of crème fouettée—whipped cream-- in a French recipe book from 1629.

So for Whipped Cream Day, here are two great and easy recipes for Espresso Whipped Cream. It's so versatile. I like it on cakes and cupcakes, brownies, puddings, and in my coffee and hot cocoa! Stuff some profiteroles or cream puffs. Put in in or on your crepes! Add to drinks such as Mudslides and Irish Coffee. Use it as a dip for berries and cookies.Whip some up today! It's so easy! Chocolate and Espresso Whipped Cream: Yes!

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1. Espresso Whipped Cream made with coffee extract

1 cup heavy whipping cream 
2 tsp sugar 
1 tsp pure coffee extract  (I use Nielsen-Massey)

In chilled bowl, combine all ingredients, and whip with an electric mixer until fluffy. 

***

2. Espresso Whipped Cream made with instant espresso powder

2 cups heavy whipping cream 
1/3 cup powdered sugar
1 Tbsp instant espresso powder

Put cream in large bowl and beat on medium speed with electric mixer for about a minute (until starts to thicken) Add powdered sugar and espresso powder. Beat on high speed and beat for 1-2 minutes until whipped cream forms stiff peaks.

ESPRESSO TRUFFLES: National Espresso Day

Today is National Espresso Day. I'm always looking for an easy way to combine the food of the day with chocolate, and what could be easier than Chocolate Espresso Truffles? Following are two recipes. The first is a very easy recipe. The second comes from RealSimple.com. The results are different, so you might want to try both and compare.

Espresso Truffles I

For Ganache:
8.5 ounces of Dark Chocolate (70% or so)
1/2 cup heavy Cream
1/2 tsp pure vanilla extract
2 tsp finely ground Espresso

For Coating:
Cocoa powder

Directions
Grate or chop chocolate
Heat cream just until boiling. Add espresso and mix well.
Pour cream over chocolate and using double-boiler method, melt chocolate. (Place pan with chocolate and cream over simmering water,  stirring until  chocolate is melted).
Add vanilla extract to melted chocolate and mix well until smooth. Cover and chill for several hours or overnight.
Remove from refrigerator. Place cocoa on plate.
Using small cookie scooper or two spoons scoop chocolate. Roll into a ball using hands.
Roll chocolate balls in cocoa, thoroughly coating truffle. Place truffle on parchment lined tray.
Serve at room temperature or refrigerate for later use.

From Real Simple:

Espresso Truffles II

Ingredients
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 Tbsp unsalted butter, softened
1 cup heavy cream
3 Tbsp finely ground espresso coffee
1 cup confectioners' sugar or shredded coconut

Directions
Make filling:
Place 8 ounces chocolate pieces and butter in large bowl. In small saucepan over low heat, bring cream to simmer. Remove from heat and pour half cream into bowl. As chocolate melts, slowly whisk mixture together until smooth. Then gradually add remaining cream until completely incorporated and  ganache is thick and shiny. Whisk in coffee.

Form truffles:
Pour ganache into 2-inch-deep baking pan, spread evenly, and place in freezer for 30 minutes or until set ( should have consistency of fudge). Using  melonballer or small spoon, form rounds and place on baking sheet lined with parchment or wax paper. Let truffles harden in freezer for about 15 minutes. After removing from freezer, roll truffles between hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).

Make coating: 
Let truffles rest in freezer while you make chocolate glaze. Place remaining chocolate pieces in large bowl over saucepan of simmering water and stir occasionally, until chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until chocolate starts to set at edge of bowl. Drop truffles into melted chocolate and retrieve with fork, allowing any excess chocolate to drip off. Garnish immediately or leave truffles plain and proceed to next step.

Garnish:
For coconut garnish, roll freshly coated truffles in shallow dish of shredded coconut. For confectioners' sugar garnish, set freshly coated truffles on plate and sift sugar over them. Turn truffles and sift again to cover completely.

Storage: 
Place truffles on lined baking sheet and allow to set in refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in tightly sealed container.

ESPRESSO TRUFFLES: National Espresso Day

Today is National Espresso Day. I'm always looking for an easy way to combine the food of the day with chocolate, and what could be easier than Chocolate Espresso Truffles. Following are two recipes. The first is a very simple recipe. The second is from RealSimple.com. (which is not as simple- LOL). The results are different, so you might want to try both and compare.

Espresso Truffles I

For Ganache:
8.5 ounces of Dark Chocolate (65% or so)
1/2 cup heavy Cream
1/2 tsp pure vanilla extract
2 tsp finely ground Espresso beans

For Coating:
Cocoa powder

Directions
Grate or chop chocolate
Heat cream just until boiling. Add espresso and mix well.
Pour cream over chocolate and using double-boiler method, melt chocolate. (Place pan with chocolate and cream over simmering water,  stirring until  chocolate is melted).
Add vanilla extract to melted chocolate and mix well until smooth. Cover and chill for several hours or overnight.
Remove from refrigerator. Place cocoa on plate.
Using small cookie scooper or two spoons scoop chocolate. Roll into a ball using hands.
Roll chocolate balls in cocoa, thoroughly coating truffle. Place truffle on parchment lined tray.
Serve at room temperature or refrigerate for later use.

From Real Simple:

Espresso Truffles II

Ingredients
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 Tbsp unsalted butter, softened
1 cup heavy cream
3 Tbsp finely ground espresso coffee
1 cup confectioners' sugar or shredded coconut

Directions
Make filling:
Place 8 ounces chocolate pieces and butter in large bowl. In small saucepan over low heat, bring cream to simmer. Remove from heat and pour half cream into bowl. As chocolate melts, slowly whisk mixture together until smooth. Then gradually add remaining cream until completely incorporated and  ganache is thick and shiny. Whisk in coffee.

Form truffles:
Pour ganache into 2-inch-deep baking pan, spread evenly, and place in freezer for 30 minutes or until set ( should have consistency of fudge). Using  melonballer or small spoon, form rounds and place on baking sheet lined with parchment or wax paper. Let truffles harden in freezer for about 15 minutes. After removing from freezer, roll truffles between hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).

Make coating: 
Let truffles rest in freezer while you make chocolate glaze. Place remaining chocolate pieces in large bowl over saucepan of simmering water and stir occasionally, until chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until chocolate starts to set at edge of bowl. Drop truffles into melted chocolate and retrieve with fork, allowing any excess chocolate to drip off. Garnish immediately or leave truffles plain and proceed to next step.

Garnish:
For coconut garnish, roll freshly coated truffles in shallow dish of shredded coconut. For confectioners' sugar garnish, set freshly coated truffles on plate and sift sugar over them. Turn truffles and sift again to cover completely.

Storage: 
Place truffles on lined baking sheet and allow to set in refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in tightly sealed container.

DECADENT CHOCOLATE PUDDING WITH ESPRESSO WHIPPED CREAM: National Espresso Day

Today is National Espresso Day, and it's a great day to celebrate. Love this recipe from the Nielsen-Massey website for Decadent Chocolate Pudding with Espresso Whipped Cream. Easy and delicious. I love Nielsen-Massey extracts. They're pure and strong and perfect for cooking and baking. This would be a great make-ahead Thanksgiving dessert.

Decadent Chocolate Pudding with Espresso Whipped Cream  

Ingredients
2 Tbsp cornstarch
2 cups whole milk
4 egg yolks
1/2 cup of powdered sugar
8 ounces semi-sweet chocolate, melted
1 1/2 tsp Nielsen-Massey Mexican Pure Vanilla Extract
1 tsp Nielsen-Massey Pure Chocolate Extract
1/2 tsp Nielsen-Massey Pure Coffee Extract

Directions
In heavy saucepan, combine cornstarch and milk. Bring to boil over moderate heat, stirring constantly. Reduce heat to low and continue cooking 3 minutes, stirring constantly. Remove from heat and let cool.
In small bowl, beat egg yolks with powdered sugar until pale yellow and have thickened. Gradually pour into cooled milk mixture. Place saucepan back onto low heat and cook for 5 minutes, stirring constantly. Do not let simmer or boil.
Remove from heat and add melted chocolate, vanilla, chocolate, and coffee extracts.
Pour into individual serving bowls or ramekins.
Chill 3-4 hours until set.
Serve with Espresso Whipped Cream.

Espresso Whipped Cream

Ingredients
1 cup heavy whipping cream
2 tsp sugar
1 tsp Nielsen-Massey Pure Coffee Extract

Directions
In chilled bowl, combine all ingredients, and whip with an electric mixer until fluffy. Serve with Decadent Chocolate Pudding.

Recipe and photo from Nielsen-Massey with permission.

ESPRESSO TRUFFLES: National Espresso Day

Yesterday was National Espresso Day. I'm always looking for an easy way to combine the food of the day with chocolate, and what could be easier than Chocolate Espresso Truffles. Following are two recipes. The first is a very easy recipe. The second comes from RealSimple.com. The results are different, so you might want to try both and compare.

Espresso Truffles I

For Ganache:
8.5 ounces of Dark Chocolate (70% or so)
1/2 cup heavy Cream
1/2 tsp pure vanilla extract
2 tsp finely ground Espresso

For Coating:
Cocoa powder

Directions
Grate or chop chocolate
Heat cream just until boiling. Add espresso and mix well.
Pour cream over chocolate and using double-boiler method, melt chocolate. (Place pan with chocolate and cream over simmering water,  stirring until  chocolate is melted).
Add vanilla extract to melted chocolate and mix well until smooth. Cover and chill for several hours or overnight.
Remove from refrigerator. Place cocoa on plate.
Using small cookie scooper or two spoons scoop chocolate. Roll into a ball using hands.
Roll chocolate balls in cocoa, thoroughly coating truffle. Place truffle on parchment lined tray.
Serve at room temperature or refrigerate for later use.

From Real Simple:

Espresso Truffles II

Ingredients
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 Tbsp unsalted butter, softened
1 cup heavy cream
3 Tbsp finely ground espresso coffee
1 cup confectioners' sugar or shredded coconut

Directions
Make filling:
Place 8 ounces chocolate pieces and butter in large bowl. In small saucepan over low heat, bring cream to simmer. Remove from heat and pour half cream into bowl. As chocolate melts, slowly whisk mixture together until smooth. Then gradually add remaining cream until completely incorporated and  ganache is thick and shiny. Whisk in coffee.

Form truffles:
Pour ganache into 2-inch-deep baking pan, spread evenly, and place in freezer for 30 minutes or until set ( should have consistency of fudge). Using  melonballer or small spoon, form rounds and place on baking sheet lined with parchment or wax paper. Let truffles harden in freezer for about 15 minutes. After removing from freezer, roll truffles between hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).

Make coating: 
Let truffles rest in freezer while you make chocolate glaze. Place remaining chocolate pieces in large bowl over saucepan of simmering water and stir occasionally, until chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until chocolate starts to set at edge of bowl. Drop truffles into melted chocolate and retrieve with fork, allowing any excess chocolate to drip off. Garnish immediately or leave truffles plain and proceed to next step.

Garnish:
For coconut garnish, roll freshly coated truffles in shallow dish of shredded coconut. For confectioners' sugar garnish, set freshly coated truffles on plate and sift sugar over them. Turn truffles and sift again to cover completely.

Storage: 
Place truffles on lined baking sheet and allow to set in refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in tightly sealed container.

Espresso Truffles for National Espresso Day

Today is National Espresso Day. I'm always looking for an easy way to combine the food of the day with chocolate, and what could be easier than Chocolate Espresso Truffles. Following are two recipes. The results are different, so you might want to try both and compare. The first is an easy recipe, and the second comes from RealSimple.com. These truffles would be great to add to the Thanksgiving dessert table.

Espresso Truffles I

For Ganache:
8.5 ounces of Dark Chocolate (70% or so)
1/2 cup heavy Cream
1/2 tsp Madagascar vanilla extract
2 tsp finely ground Espresso

For Cating:
Cocoa powder

Directions
Grate or chop chocolate
Heat cream just until boiling. Add espresso and mix well.
Pour cream over chocolate and using double-boiler method, melt chocolate. (Place pan with chocolate and cream over simmering water,  stirring until  chocolate is melted).
Add vanilla extract to melted chocolate and mix well until smooth. Cover and chill for several hours or overnight.
Remove from refrigerator. Place cocoa on plate.
Using small cookie scooper or two spoons scoop chocolate. Roll into a ball using hands.
Roll chocolate balls in cocoa, thoroughly coating truffle. Place truffle on parchment lined tray.
Serve at room temperature or refrigerate for later use.

From Real Simple:

Espresso Truffles II

Ingredients
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 Tbsp unsalted butter, softened
1 cup heavy cream
3 Tbsp finely ground espresso coffee
1 cup confectioners' sugar or shredded coconut

Directions
Make filling:
Place 8 ounces chocolate pieces and butter in large bowl. In small saucepan over low heat, bring cream to simmer. Remove from heat and pour half cream into bowl. As chocolate melts, slowly whisk mixture together until smooth. Then gradually add remaining cream until completely incorporated and  ganache is thick and shiny. Whisk in coffee.

Form truffles:
Pour ganache into 2-inch-deep baking pan, spread evenly, and place in freezer for 30 minutes or until set ( should have consistency of fudge). Using  melonballer or small spoon, form rounds and place on baking sheet lined with parchment or wax paper. Let truffles harden in freezer for about 15 minutes. After removing from freezer, roll truffles between hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).

Make coating: 
Let truffles rest in freezer while you make chocolate glaze. Place remaining chocolate pieces in large bowl over saucepan of simmering water and stir occasionally, until chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until chocolate starts to set at edge of bowl. Drop truffles into melted chocolate and retrieve with fork, allowing any excess chocolate to drip off. Garnish immediately or leave truffles plain and proceed to next step.

Garnish:
For coconut garnish, roll freshly coated truffles in shallow dish of shredded coconut. For confectioners' sugar garnish, set freshly coated truffles on plate and sift sugar over them. Turn truffles and sift again to cover completely.

Storage: 
Place truffles on lined baking sheet and allow to set in refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in tightly sealed container.

Coffee Chocolate Chip Cookies

I posted a Chocolate Chip Cookies Recipe Round-Up the other day on Chocolate Chip Cookie Day and totally forgot to put in a recipe for Coffee Chocolate Chip Cookies!

So here's a great recipe for Coffee Chocolate Chip Cookies.

This recipe calls for a baking stone. You can use a pizza stone. If you don't have one, you can make these Coffee Chocolate Chip Cookies the traditional way. The stone helps makes them gooey on the inside and crispy on the outside. I've adapted this recipe from ehow.com.

COFFEE CHOCOLATE CHIP COOKIES 

Ingredients
1 cup sweet butter, softened
2 fresh large eggs (room temperature)
2 cups brown sugar
6 Tbsp granulated sugar
5 tsp Madagascar vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 - 1/2 cups flour
4 tsp ground espresso beans (or finely ground coffee beans). Try this recipe with ground chocolate covered Coffee beans. Gives it just a bit more chocolate!
16 oz dark chocolate (65-85% cacao), chopped (or dark chocolate chips)
Baking Stone

Directions
1. Toss butter in microwave for 20 seconds to SOFTEN not melt the butter. (or leave out in advance, so it's already softened)
2. Cream butter and sugars together until fluffy. Mixture should be well blended but firm.
3. Add 2 eggs. Beat. Add Vanilla. Mix well. Set aside.
4. Sift flour, baking soda, baking powder, and salt into another bowl. Add ground coffee or ground espresso beans.
5. Add dry ingredients to wet mixture, beating in a little at a time. Fold in chocolate pieces (or chips). Possible to add walnuts, if you want them. I didn't put them in the ingredients above, but I always like chopped walnuts in my chocolate chip cookies.
6. Put Cookie Dough in refrigerator for 2 hours to firm up. Put wax paper on top to prevent drying.
7. Pre-heat oven to 350. Put hot stone in Oven.
8. Take hot stone out of oven. Drop cookie balls (use a small scoop or form balls) onto stone, smashing with fork after dropping. Put back in oven on stone.
9. Cook for about 8 minutes. Depends on your oven, of course.
10. Transfer with spatula to Wire Rack.
Hint: Check the first one. If the cookies fall apart or aren't cooked all the way, give them another minute.