Coffee Dessert Recipes

Hello everyone!

Today, I am going to share coffee dessert recipes! I did not make any of these recipes, but they look like they would be interesting to make!

White-Chocolate Cappuccino Cookies- from Taste of Home


Ingredients

• 2 envelopes mocha cappuccino mix
• 1 tablespoon hot water
• 1 cup butter, softened
• 3/4 cup sugar
• 1 large egg yolk
• 2.5 cups all-purpose flour 
• .5 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 ounces of white candy coating, melted
• Baking cocoa, optional

Instructions

1. In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture. 
2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll. 
3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on an uncreased baking sheets. 
4. Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. 
5. Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa. 
6. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed. 

Yield: about 4 dozen. 

Coffee Cheesecake Ice Cream Pie- from espresso and cream

Ingredients

• 1 pre-packaged graham cracker crust
• 2 (8-ounce) packages cream cheese, softened
• 2/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup milk
• 1 pint coffee-flavored ice cream
• 1/2 cup chocolate chips, melted (optional)

Instructions

1. With an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar, vanilla extract and milk and beat until creamy. Add in the ice cream and beat until smooth. Pour mixture into graham cracker crust and freeze in the freezer for at least 3 to 4 hours, or until completely firm and frozen.
2. Before serving, drizzle with melted chocolate, if desired.

Double Chocolate Mocha Mousse- from Women's Day

Ingredients

• 4 oz. semisweet chocolate 
• 2 oz. bittersweet chocolate
• 2 large egg yolks
• 2.5 tsp. instant espresso powder
• 5 tbsp. granulated sugar
• 1.5 cups heavy cream

Directions

1. Place the semisweet and bittersweet chocolates in a microwave-safe bowl. Melt according to package directions. Let cool slightly.
2. Meanwhile, in a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons granulated sugar, and 1/2 cup cream. Cook over medium heat, stirring constantly, until the mixture lightly coats the back of the spatula (do not let the mixture simmer or boil), 2 to 3 minutes.
3. Scrape the egg mixture into cooled chocolate and whisk cooled, about 25 minutes.
4. Using an electric mixture, beat together the remaining cup cream and tablespoon sugar in a medium bowl until stiff peaks form. In two additions, fold the whipped cream into chocolate mixture. Divide among serving dishes and refrigerate for at least 20 minutes before serving.
5. Sprinkle with shaved chocolate before serving, if desired.