White Mochachino Recipes

3-MINUTE MOCHACCINO

Steps:

• Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
• Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

MOCHACHINO DESSERT BARS WITH WHITE MOCHA DRIZZLE

Steps:

• Heat oven to 350°F. Line 9-inch square baking pan with foil. Spray bottom and sides of foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, oil, 2 tablespoons of the coffee, egg, 1/2 cup of the macadamia nuts and coconut until soft dough forms. Spread dough in bottom of pan. Bake 20 to 25 minutes or just until set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave whipping cream, white chocolate and remaining 1 tablespoon coffee uncovered on High about 1 1/2 minutes, stirring every 30 seconds until chocolate is melted and mixture is smooth.
• To serve, remove bars from pan by lifting foil; cut into 5 rows by 4 rows. Place each bar on an individual dessert plate. Spoon warm drizzle over the top of each bar. Sprinkle with remaining macadamia nuts. Serve immediately. Store bars tightly covered at room temperature. Store drizzle covered in refrigerator.

MOCHACHINO CAKE

Steps:

• Preheat oven to 350°F Coat 2 (9") round cake pans with cooking spray.
• At low speed, beat cake mix, eggs, 1 cup water, 1/2 cup cream, oil, 2 tbsp coffee powder, and cocoa for 30 seconds.
• Increase speed to medium; beat 2 minutes.
• Stir in chips.
• Divide batter between pans.
• Bake 30 min or until toothpick inserted into centers come out clean.
• Cool on racks 20 minute Remove from pans, cool.
• Combine remaining cream and coffee, stir into frosting, chill until spreadable.
• Place 1 cake layer on serving platter; spread with 1 cup frosting.
• Top with remaining cake layer.
• Spread top and side with frosting.
• Garnish with chocolate curls if desired.

BLACK AND WHITE MOCHACHINO SUGAR COOKIE SANDWICHES

Steps:

• In a medium bowl, cream the butter, sugar and vanilla extract.
• Stir in the flour, cocoa powder, baking soda, cinnamon and salt until evenly blended.
• Lay a large piece of plastic wrap on a baking sheet; spoon dough onto plastic. Cover with another piece of plastic; press dough out with a rolling pin until it is about 1/2-inch thick.
• Refrigerate for 1 hour.
• Preheat oven to 350°F Unwrap dough.
• Using 2" cookie cutter of desired shape, cut out cookies. Re-roll and re-cut to use all dough.
• Set cookies 2" apart on ungreased cookie sheets; bake 10 minutes, until lightly puffed.
• Transfer cookies to wire racks and cool completely.
• Make the filling: In a medium bowl, stir together the melted butter, powdered sugar, coffee granules, and 4 tablespoons heavy cream until smooth. Add up to 1 tablespoon additional cream if needed to make a spreadable filling.
• Spread half the cookies with the filling; top with remaining cookies to make sandwiches.
• Make the glaze: Over very low heat, melt the white chocolate and oil together, stirring until smooth. Dip each cookie halfway into the glaze; let excess drip off. (Or use a pastry bag or the tines of a fork to freestyle glaze patterns over cookies.) Set on wire racks to cool.

MOCHACHINO DESSERT BARS WITH WHITE MOCHA DRIZZLE

Steps:

• Heat oven to 350°F Line 9-inch square baking pan with foil. Spray bottom and sides of foil-lined pan with cooking spray.
• In large bowl, stir cookie mix, oil, 2 tablespoons of the coffee, egg, 1/2 cup of the macadamia nuts and coconut until soft dough forms. Spread dough in bottom of pan. Bake 20 to 25 minutes or just until set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave whipping cream, white chocolate and remaining 1 tablespoon coffee uncovered on High about 1 1/2 minutes, stirring every 30 seconds until chocolate is melted and mixture is smooth.
• To serve, remove bars from pan by lifting foil; cut into 5 rows by 4 rows. Place each bar on an individual dessert plate. Spoon warm drizzle over the top of each bar. Sprinkle with remaining macadamia nuts. Serve immediately. Store bars tightly covered at room temperature. Store drizzle covered in refrigerator.