How To make Mexican Mocha Pie
1 pk Unflavored gelatin
1/3 c Coffee flavored liqueur
1/2 c Cold water
4 Eggs
3 oz Semisweet chocolate
1/4 c Sugar
1 ts Butter or margarine
1/4 c Almonds; slivered
1 1/2 c Heavy cream
1 9-in pie shell; baked
Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl of an electric mixer and 4 egg yolks in top of a double boiler.(refrigerate remaining whites for use in another recipe) Let egg whites warm to room temerature. Beat yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not boiling water, stiring until melted, about 10 min. Remove mixture from heat, stir in coffee flavored liqueur. Pour chocolate mixture into a medium-sized bowl; place in a large bowl of ice water. Stir mixture occasionally until it cools and is the consistency of unbeaten egg whites, about 15 minutes. Toast almonds: In a small skillet over medium heat, melt the butter. Add almonds; cook, stirring, just until golden brown. Cool. In chilled bowl of an electric mixer, whip heavy cream until stiff; refrigerate. Meanwhile, with electric mixer (use clean beaters), beat egg whites just until soft peaks form when beaters are slowly raised. Gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks form when beaters are raised. With wire whisk or rubber spatula, using an under-and-over motion, fold beaten egg whites and 1 1/2 cups of the whipped cream into the chocolet mixture. Cover and refrigerate remaining whipped cream. Turn filling into pie shell, spreading filling evenly. Refridgerate until filling is firm, about 3 hours. Chop the toasted almonds. Spoon the remaining whipped cream into a pastry bag fitted with a #6 tip; pipe whipped cream along inside edge of the pie crust. With a spoon, sprinkle almonds around tne inside edge of the whipped cream. Refridgerate until ready to serve. Variation: add 1/2 teaspoon cinnamon to chocolate mixture. NOTE: We advise caution when preparing recipes that call for raw eggs to avoid exposure to salmonella.
How To make Mexican Mocha Pie's Videos
A'cappella Caramels: Peppermint, Pumpkin Pie, Mexican Hot Chocolate, Peppermint Grahams/Mocha
This is a taste test/review of A'cappella Chocolates in five varieties including Peppermint Fudge Caramels, Pumpkin Pie Caramels, Mexican Hot Chocolate Caramels, Peppermint Bark Knotty Grahams and Peppermint Mocha Bark. They were $4.29 each at Tuesday Morning.
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mix 2 eggs with coffee ! you'll be surprised ! in just 10 minutes! dessert with no oven, no flour!
mix 2 eggs with coffee ! you'll be surprised ! in just 10 minutes! dessert with no oven, no flour!
Ingredients:
for coffee caramel :
1/2 cup of sugar (100g)
1/4 cup of water (60ml)
1 tsp of instant coffee
for flan:
2 eggs
1 egg yolk
1 tbsp of instant coffee
1 tbsp of warm water
1 can of condensed milk (397g)
fil the same can with milk (290 ml)
1/2 tbsp of liquid vanilla
enjoy it !
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Keto Mexican Mocha
Keto Mexican Mocha. Keto-friendly, low carb, super quick, and perfect for a cold day! Macros are at the end of the video, recipe and instructions below!
3 cups brewed coffee
1 tbp unsalted butter
2 tbp unsweetened cocoa powder
1 tbp sugar substitute (recommend Swerve)
1 tsp cinnamon
2 tbp cream
Pinch of cayenne pepper to taste
Put all ingredients in a blender and blend quickly until mixed. Top with keto-friendly heavy whipped cream and dust with more cinnamon and cayenne pepper. Serve and enjoy!
How to Make a Mocha Cake
How to Make a Mocha Cake
Full Recipe:
Coffee always accentuates the chocolatey flavor of a chocolate cake of ganache. Most of the time you don’t even notice it but today I’m pouring some extra espresso into the batter and buttercream to make an amazing mocha cake! Between each layer you’ll find a mocha buttercream, chocolate ganache and chopped chocolate covered espresso beans. This is a cake for coffee lovers so if you’re not a fan maybe try my ultimate funfetti cake?
Mexican Coffee Buns (Rotiboy) Recipe | Asian Recipes
O.M.G. these buns are SO delicious you've got to try them! These fluffy, buttery buns are topped with a coffee scented cookie crust, and they became wildly popular in Southeast Asia. Rotiboy, which started in Malaysia, is perhaps the most well known brand that specializes in these buns, but since then there have been a few others. But once you know how to make the basic fluffy milk bread dough (recipe linked below), the rest is quite easy!
HOKKAIDO MILK BREAD RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Mexican Mocha Tortilla Cake
Layers of flour tortillas spread with a creamy mocha filling and covered in whipped cream. From the weekly cooking show 'Chow Time' at The most colorful cooking show on the internet.