Boozy Frozen Hot Chocolate
Kahlua™ meets serendipity in this over-the-top frozen hot cocoa for adults only!
For the full recipe:
Our Rendition of the Keg's Billy Miner Pie Recipe (Ice Cream Mocha Cake)
Our family has enjoyed a lot of the keg's billy miner pie over the years, so we thought it was a perfect recipe to share! This is an easy billy miner pie recipe with big flavors of espresso, chocolate, caramel, and almond that will be sure to impress your family and friends. Give it a try and let us know how it goes!
We've made this recipe several times for our family, and it is one of their favorite recipes yet! We hope it becomes a go-to for you as well.
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Ingredients:
1c + 1/3c oreo crumbs (or any chocolate cookie crumbs)
1/2c roasted almonds, thinly sliced
1/2c (100g) brick style cream cheese
1 can (300ml) sweetened condensed milk
500 ml heavy cream
1 tsp vanilla extract
3 tbsp instant coffee
3 tbsp hot water
For the chocolate ganache:
2/3c (125g) dark chocolate
2/3c (125g) semi-sweet chocolate
1c (250ml) heavy cream
1-2 tbsp coffee liqueur
Steps:
1. Toast almonds 350 degrees for 5-8 min until lightly browned
2. Make the chocolate ganache:
a) Add semi sweet and dark chocolate into heavy cream (1c).
b) Microwave at 30 second intervals and mix until smooth
c) Add in coffee liqueur
d) Set aside
3. Whisk heavy cream (2c) and vanilla extract until soft peaks form, set aside.
4. Mix espresso powder with water, set aside
5. Mix together cream cheese and sweetened condensed milk
6. Add espresso powder/water mixture into cream cheese and sweetened condensed milk mixture.
7. Fold in whipped cream
Cake Assembly:
1. Add thin layer of mocha cream to the pan
2. Sprinkle some oreo crumbs - about 1/4 c
3. Sprinkle some toasted almonds
4. Pour in some chocolate ganache
5. Pour over caramel sauce
6. Repeat until number of desired layers is reached (you can make layers thicker or thinner depending how many layers you want)
7. Add final layer of cream and top with oreo crumbs
8. Freeze for minimum of 6 hours
Before Serving:
1. Flip cake upside down on your serving platter/cake stand
2. Drizzle remaining chocolate ganache and salted caramel sauce on top
3. Sprinkle remaining toasted almonds on top to finish
Tools used in this video:
8 Fat Daddio pan:
Acetate cake collar:
KitchenAid stand mixer:
Amazon storefront:
About Trove:
We are Karli & Julia, sisters and co-founders of our bakery, Trove Desserts, based around the Vancouver area in Canada. With a lifelong passion for baking and desserts, and our experience running a bakery, we hope to encourage home bakers to create everything from stunning desserts to simple treats. Every week we'll be uploading our favorite recipes, providing new baking tips, and sharing our journey along the way.
Be sure to subscribe - let's bake!
Kahlúa Fudge | Delish
Get the full recipe from Delish:
INGREDIENTS
3 1/2 c. white chocolate chips
1 can sweetened condensed milk
1/4 c. Kahlua
1/2 tsp. vanilla
1/2 tsp. salt
1/2 c. chocolate espresso beans, crushed, divided
DIRECTIONS
1. Line an 8” by 8” pan with parchment paper and grease with nonstick cooking spray. In a large microwave safe bowl, combine white chocolate and sweetened condensed milk. Microwave on medium power for 1 minute intervals, stirring after each minute.
2. When mixture is smooth and no lumps remain, stir in Kahlua, vanilla, salt and half the crushed espresso beans. Pour into prepared baking dish and sprinkle with more crushed espresso beans.
3. Refrigerate for 3 hours, or until fudge is set.
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Chocolate Kahlua Cupcakes | Cocktail Cupcakes | MCC
The third installment of the cocktail in a cupcake summer series is this amazing Kahlua Cupcake. It's very rich, very moist, easy and drenched in kahlua. Feel free to adjust measurements to your needs and check the blog for recipes that are soon to come.
______________________________________
For questions or comments please contact MarishasCoutureCakes@gmail.com
For business inquiries please contact
Contact@MarishasCoutureCakes.com
Facebook.com/MarishasCoutureCakes
Twitter.com/MarishasCakes
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Blog MarishasCoutureCakes.com
Chocolate Christmas Cake
This Chocolate Christmas Cake is a festive chocolate cake for Christmas that takes hardly any time to put together! The bundt pan does all the work for you! It's moist and delicious and pairs beautifully with some syrupy kirsch cherries spooned over rich vanilla ice cream. Easy-to-make cake decorations give it a fun wintery vibe.
#entertainingwithbeth #CookingChannel #ChocolateChristmasCake
PRODUCTS SEEN IN THIS VIDEO:
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Nordic Ware Pine Forrest Bundt Pan
Mini Whisk
Grey Apron
Mason Cash Mixing Bowl
Ghirardelli Chocolate Bar
Powdered Sugar Shaker
Cost Plus Wooden Charger (now they are sold as a set and a bit pricy! But here they are, for a less expensive option see alternative charger)
Alternative Charger. This one would be just as lovely!
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
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BETH'S CHOCOLATE CHRISTMAS CAKE RECIPE
Serves 10
INGREDIENTS:
2 oz (52g) Ghirardelli Bittersweet Chocolate (60-70% Cacao) broken into pieces
1 cup (100g) unsweetened cacao powder
1 cup (240ml) boiling water
2 cups(400g) white sugar
1 cup (240ml) vegetable oil
3 eggs
2 egg yolks
1 Tbsp (15ml) Vanilla Extract
1 1/4 cups (150g) all-pupose flour
1 tsp salt (5ml)
1 tsp (5ml) baking soda
KIRSH CHERRIES:
4 Tbsp (60g) Unsalted Butter
4 Cups (600g) Pitted Frozen Cherries
2 Tbsp (30ml) Kirsch (Cherry Brandy) or 1 tsp Almond Extract
Pinch of salt
GARNISHES:
4-6 Sprigs of Fresh Rosemary
1/3 cup (65g) white sugar
1/2 (120ml) cup of water
12 fresh cranberries
1 Tbsp (7g) Powdered sugar
High-quality vanilla ice cream (Haagen-Dazs etc
METHOD:
Preheat oven to 350F. Spray a 9-cup capacity bundt pan with baking spray and use a pastry brush to distribute it well into all the crevices.
In a large heat-safe mixing bowl add the bittersweet chocolate, the cacao powder and the boiling water. Let it sit for 5 minutes. Then whisk to combine.
Whisk in the sugar until dissolved and mixture is smooth. Slowly whisk in the vegetable oil until combined. Add the eggs one at a time, whisking in between each addition. Then add the egg yolks, one at a time, combining well after each addition. Then add the vanilla extract. Set aside.
In a medium-sized bowl whisk together the flour, baking soda and salt.
Add the dry ingredients to the wet ingredients, in thirds, whisking in between each addition.
Pour the batter into the prepared bundt pan. Bake at 350F for 40-45 mins until a lower skewr comes out clean.
Allow to cool for at least 2-3 hours before attempting to flip the cake out of the mold. It's less fragile the cooler it is.
FOR CHERRIES:
Melt butter in a large skillet. Once foamy add the frozen cherries and stir occassionally until cherries release their juices and mixture is syrupy. Turn off the flame. Add the kirsch. Start with 1 tablespoon and taste it, for a boozier mixture add the full 2 Tablespoons. Add a pinch of salt. Allow to cool, transfer to a container, cover and reheat before serving.
FOR THE GARNISHES:
Dip the rosemary in the water, and then drag through the sugar until covered with a light dusting. Repeat the process for the cranberries. Transfer sugared sprigs and cranberries on a plate and leave at room temperature uncovered until ready to decorate. This can be done 1-2 days ahead. The sugar will harden, keeping the frostbitten look intact.
Make Ahead Tip: Once completely cooled, keep cake in Bundt Pan, loosely covered with foil at room temperature before serving. Cake can be made 1 day ahead.
To serve: Losen cake around permineter with a small pairing knife. Place platter on top of bundt pan. Flip the whole thing over, gently shake the bundt pan to loosen the cake, remove the pan. Then add the rosemary garnishes around the base of the cake, intermingled with 2-3 cranberries every few inches or so. Dust with powdered sugar. Cake can be assembled like this in the morning and left at room temperature until ready to serve in the afternoon or evening.
After serving, keep wrapped in foil in the refrigerator to preserve freshness and flavor.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How to Make a Mudslide
This classic Mudslide cocktail is a sweet treat perfect for any occasion. Made with a combination of vodka, Irish Cream, and coffee liqueur, this sweet cocktail is incredibly easy to make. Creamy and rich, this dessert cocktail is sure to satisfy your sweet craving. If you haven’t tried a mudslide before, you’ll love how sweet, rich, and velvety this cocktail is. It’s a simple creamy cocktail that resembles a mudslide thanks to the drizzle of chocolate syrup coating the glass. It’s shockingly easy to make, and all you need is a cocktail shaker to combine the ingredients.
RECIPE:
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