Mocha Marshmallow Pops Recipes
MOCHA POPS
Coffee and chocolate ice cream work great together in these coffeehouse-inspired pops.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 6 pops
Number Of Ingredients 3
Steps:
- Put a large scoop of coffee ice cream in a paper cup and use a spoon to press the ice cream into the bottom and sides of the cup. Put a heaping tablespoon of the chocolate wafer cookies on top and gently press into the coffee ice cream layer. Finish with a large scoop of chocolate ice cream, pressing into the cup. Repeat with the remaining cups, ice cream, and chocolate wafer cookies. Push a wooden pop stick about a quarter of the way into the center of each pop and cover each with plastic wrap. Freeze the pops until the ice cream hardens, at least 4 hours and up to overnight. When ready to serve, gently peel off the paper cup and serve frozen.
MOCHA MARSHMALLOW CRISPY TREATS
I got this recipe from George Duran's- "Ham On The Street" t.v. show, on the Food Network. I have also substituted crisp cocoa cereal in place of regular rice crispy cereal, which made for an addictive chocolate mocha treat!
Provided by Ratalouille
Categories Bar Cookie
Time 25m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 4
Steps:
- Measure 6 cups of crisp rice cereal into a medium bowl and set aside.
- In a saucepan, melt butter over low heat.
- Stir in marshmallows. Melt slowly and stir constantly until marshmallows are smooth and well combined with butter.
- Remove pan from heat and stir in coffee until completely dissolved.
- Pour marshmallow mixture over cereal and stir to coat. Press mixture into a buttered 9" x 13" pan. Cut into squares and enjoy.
- *Don't forget to try cocoa crisp cereal as well!
Nutrition Facts : Calories 154.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 146.7, Carbohydrate 31.8, Fiber 0.1, Sugar 14.8, Protein 1.5
COLD BREW MOCHA POPS
Make and share this Cold Brew Mocha Pops recipe from Food.com.
Provided by Food.com
Categories Frozen Desserts
Time 6h
Yield 10 pops
Number Of Ingredients 4
Steps:
- In a measuring cup, combine ¾ cup half & half and 3 tablespoons sugar. Stir until sugar dissolves.
- Divide among ten 3-ounce popsicle molds. Add 8 chocolate chips to each vessel, top with lid and secure with popsicle sticks, or follow freezing instructions.
- Freeze until firm, 2 hours or up to overnight.
- Combine cold brew and remaining 2 tablespoons sugar. Stir to dissolve.
- Add remaining 2 tablespoons half & half and stir.
- Remove popsicle mold from freezer and divide coffee mixture among vessels.
- Return to freezer and freeze until set, an additional 4 hours or overnight. Serve.
Nutrition Facts : Calories 48.4, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.7, Sodium 8.3, Carbohydrate 7.1, Sugar 6.3, Protein 0.6
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MOCHA MARSHMALLOWS – THE TRAVEL BITE
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Reviews 4Servings 12Cuisine AmericanCategory Desert
- In a small saucepan, combine the remaining 1/2 cup cold brew concentrate, granulated sugar, corn syrup, and the salt. Place over low/medium heat, cover, and allow to cook for 2-3 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches approximately 240 degrees. This process should take around 7-10 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and slowly pour the sugar/syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and creamy (approximately 10 minutes). It will go from a clear color to an opaque tan.
- While the mixture is whipping, prepare the pan. Combine confectiners' sugar and cocoa powder in a small bowl. Lightly spray 9x 9 inch baking pan with a nonstick cooking spray. Add the sugar and cocoa powder mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. Cover bottom of pan with parchment paper and sprinkle with chocolate graham cracker crumbs.
MOCHA MARSHMALLOW POPS - FOODIEWITHFAMILY.COM
From foodiewithfamily.com
- Line 9 x 9-inch or 8 x 8-inch pan with plastic wrap and lightly oil it using your fingers or non-stick cooking spray. Set aside.
- Insert a stick into each marshmallow. Place on a waxed paper or parchment lined cookie sheet. Place the sheet in the freezer for at least 30 minutes, but up to 24 hours before proceeding.
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