Chocolate Mocha Cream Frosting | Mocha Cream Recipe | Whipped Cream Recipe | How to Make Mocha Cream
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Chocolate Mocha Cream Frosting
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Chocolate Mocha Cream Frosting | Mocha Cream Recipe | Whipped Cream Recipe
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Nespresso Irish Cream Recipe - Cooking with Janet Bari
The original recipe came from dear friends of mine Debra and Richie Damato. I call this recipe Nespresso Irish Cream. Making this recipe will give you the same great taste as your favorite brand of Irish cream for a quarter of the price. I would even argue that its better. Here's what you'll need:
- 1 cup of whiskey (I like Kentucky made)
- 1 cup of heavy cream or light cream
- 3 tablespoons of Hershey's Chocolate Syrup
- 1 can of sweetened condensed milk
- 1 teaspoon of vanilla extract
- 4 ounces of Nespresso brand or Diabolitto brand espresso, or any other freshly brewed espresso coffee. Aim for a deep flavor.
Mix together the whiskey, heavy cream, syrup, condensed milk and vanilla extract in a blender. Top off the mixture with the espresso and shake until mixed. Enjoy this delicious Irish Cream straight on the rocks or mixed into your favorite cup of coffee.
The biggest recommendation I'll give for this recipe to try and find the best ingredients. Buying better brands such as Hershey's or a Jim Bean will give you excellent results.
Enjoy, and drink responsibly!
Baileys Coffee Creamer Bourbon Vanilla Pound Cake (review)
We are going to do a taste test and review of Bailey's bourbon vanilla pound cake coffee creamer. Where to find this creamer near you.
For 1 tbsp of Baileys coffee creamer bourbon vanilla pound cake it is 25 calories.
The light, buttery-sweet flavor of pound cake is made with four simple ingredients - it's deliciously simple. So we put our own spin on it by adding delicate notes of bourbon flavor and aromatic vanilla. Combine it with coffee, and you've got yourself a recipe for amazing.
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All My Best Chocolate Ganache Tips
All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.