Toffee Mocha Dessert Recipes
TOFFEE MOCHA DESSERT
"Angel food cake takes on richness and bold flavor in this special treat," pens Jean Ecos of Waukesha, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 16-20 servings.
Number Of Ingredients 8
Steps:
- Place cake cubes in an ungreased 13-in. x 9-in. dish. Add coffee and toss lightly. , In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars. , Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired.
Nutrition Facts :
MOCHA TOFFEE CASHEW BARS
Categories Coffee Chocolate Nut Dessert Bake Cashew Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
- Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking; base can burn easily.)
- While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack, then cut into 48 bars. Chill until chocolate is firm, about 15 minutes.
FROZEN MOCHA TOFFEE-CRUNCH TERRINE
Run a sharp knife under hot water to cut this layered cake into neat slices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 16 slices
Number Of Ingredients 9
Steps:
- Line a 9-by-5-inch loaf pan with 2 sheets of plastic wrap, with long sides overhanging by about 3 inches. Arrange 3 wafers, flat side up, in a row in the bottom of the pan.
- In a large bowl, beat mascarpone and sugar until light and fluffy. Stir in vanilla. In another bowl, beat cream until it holds soft peaks. In three additions, fold the whipped cream into the sweetened mascarpone with a rubber spatula.
- In a bowl, mix 1 1/3 cups mascarpone mixture with toffee bits. In a separate bowl, mix another 1 1/3 cups mascarpone mixture with chocolate and cocoa powder. Dissolve the coffee in 1 teaspoon hot water; stir into the remaining mascarpone mixture.
- Spread coffee mixture in prepared pan. Cover with 8 wafers, overlapping if necessary. Spoon chocolate mixture into pan; cover with 8 wafers. Spoon toffee mixture into pan.
- Wrap pan with overhanging plastic; freeze at least 4 hours and up to 2 weeks. To serve, invert onto a serving platter. Remove plastic. Let terrine sit 5 minutes, then cut into slices.
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