Apparently you are looking for the best coffee dessert recipes to go with your cup of joe right?
Let’s start off with this:
Cold Brew Coffee Pie
- 1 (3.4 oz) box INSTANT vanilla pudding mix
- ¾ cup cold brew coffee (any brand is fine; I used sweetened cold brew coffee but unsweetened will work)
- ½ cup milk or cream
- 1 Tbsp pure coffee extract (or less if you want a less strong coffee flavor)
- 1 (8 oz) tub Cool Whip, thawed
- 1 prepared Oreo cookie crust
- Whipped cream, for garnish
- Dark chocolate-covered espresso beans, for garnish
- In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
- Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
- Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!
Next up in our search for the best coffee dessert recipes category
Espresso Chocolate Brownies
- 10 tablespoons salted butter (see notes)
- 6 ounces bittersweet chocolate, chopped into pieces
- 1 1/4 cup granulated sugar
- 1/2 cup ground espresso (see notes)
- 3 large eggs
- 3 tablespoons cocoa powder
- 2/3 cup all purpose flour
- Position a rack in the center of the oven and preheat the oven to 350ªF. Spray an 8×8 square baking dish with cooking spray, set aside.
- Fill a medium saucepan half way full with water and heat over medium heat. Place a glass bowl over the saucepan so that it rests in the saucepan without touching the water. Add the butter and chocolate and allow to melt completely. Remove from heat.
- Stir in the sugar and espresso grounds and continue to mix until the sugar is completely mixed. Add the eggs, one at a time, waiting until each is incorporated before adding in the next. Add the cocoa powder along with the flour and mix until *JUST* incorporated. Do not overmix.
- Pour the brownie batter into the prepared baking dish and smooth out the top. Bake the brownies for 30-38 minutes. I baked mind for 35 minutes exactly and they were slightly underdone and extra fudgy, which is exactly how we like them. Let cool on a wire rack for at least 30 minutes before removing from baking dish. Serve warm.
Chocolate Glazed Espresso Cheesecake
2½ cups chocolate cookie crumbs
2 tablespoons sugar
4 tablespoons butter, melted
¼ cup heavy cream
2½ tablespoons instant espresso powder
3 pounds cream cheese
1 cup sour cream
1¾ cups sugar
1 tablespoon pure vanilla extract
Pinch of salt
⅓ cup heavy cream
2 tablespoons corn syrup
½ cup chopped milk chocolate
How to put it together:
1. Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray.
2. Make the crust: In a large bowl, mix the chocolate cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared springform pan. Bake until set, 10 to 15 minutes. Cool.
3. Make the batter: In a small pot, bring the cream to a simmer over medium heat. Add the espresso powder and stir to combine. Cool to room temperature.
4. In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine.
5. Bake the cheesecake: Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1½ hours.
6. Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan.
7. Make the glaze: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving.
Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.
Espresso Chocolate Chip Cookies
- 3 c. flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. unsalted butter, at room temperature
- 1 c. brown sugar
- ½ c. sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 2 c. chocolate chips
- ¼ c. instant coffee granules
- In a large mixing bowl, combine flour, baking soda, and salt. Set aside.
- In a separate bowl, cream butter, sugars, and vanilla extract until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Gradually add in flour mixture.
- Stir in chocolate chips and coffee granules.
- Drop by rounded tablespoons onto lightly greased baking sheets.
- Bake at 375 degrees for 10-12 minutes or until golden brown.
- Remove to wire rack to cool.
Originally posted 2017-01-02 23:19:03.