milk chocolate chip

3

Triple Coffee Cheesecake

Prep Time:180 Minutes 
Cook Time:60 Minutes
Difficulty Level:Medium

Ingredients:

For Kahlua Cheesecake:10 chocolate graham crackers, about 1 ½ cups (130g) cookie crumbs

¼ cup (57g) melted butter

16 ounces (453g) cream cheese,
softened

2 eggs

½ cup (100g)
white granulated sugar

¼ cup (62ml) sour cream

½ cup (113g) mascarpone cheese,
softened

¼ cup (60ml) Kahlua, or strong espresso

1 tablespoon instant coffee

For Coffee Mousse:

1 cup (236ml) heavy cream

4 ounces (113g) mascapone cheese

½ cup (118ml) sweetened condensed milk

¼ cup (45g) chocolate chips, melted

¼ cup (60ml) espresso

2 to 3 tablespoons (45ml) Kahlua

2 teaspoons (6g) unflavored gelatin

For Coffee Whipped Cream:

8 ounces (226g) cream cheese

½ cup (88g) chocolate chips, melted

¼ cup (60ml) Kahlua

pinch of salt

2 cups (473ml) heavy cream

Instructions

1) Prepare the Kahlua coffee cheesecake layer first. Wrap a 9-inch spring form with foil in preparation for a water-bath. Preheat oven to 325F.

2) Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into spring form pan and press firmly into the bottom of the pan, creating an even and firm crust; set aside.

3) Place the softened cream cheese into a mixer bowl with a flat beater attached. Mix for 5 minutes, until cream cheese is light and creamy. Add the eggs, sugar, sour cream and softened mascaprone; beat again for a few minutes until mixture is smooth. Scrape down sides of mixing bowl periodically to ensure no clumps of cheese remain. Dissolve the instant coffee in the Kahlua liqueur, then pour into the cheesecake batter. Mix for a few more minutes.

4) Pour the cheesecake batter over the prepared chocolate crust. Transfer the cake onto a baking sheet and fill the pan with hot water. Bake in preheated oven for 1 hour and 5 to 15 minutes, just until the top is set. Once cheesecake is baked, remove from oven and allow it to cool for one hour before adding the next mousse layer.

5) Prepare the coffee mousse layer. Pour cold heavy cream into a mixer bowl and whisk until stiff peaks form; set aside. In a separate bowl, cream together the softened mascarpone, sweetened condensed milk and melted chocolate. In a measuring cup, combine the espresso, Kahlua and unflavored gelatin. Heat this mixture in the microwave for about 1 minute, or until the gelatin is completely dissolved; cool for 5 minutes.

6) Pour the gelatin mixture into the creamed mascarpone and stir until combined. Add the whipped cream and fold gently with a spatula until well-combined. Fold as gently as possible to keep the whipped cream airy. Pour the mousse over the cooled cheesecake and set into the refrigerator to set for 30 minutes up to 1 hour. The top of the mousse should start to firm up before adding the last layer.

7) For the coffee-chocolate whipped cream, place softened cream cheese, Kahlua, and a pinch of salt into mixer bowl. Whisk for a few minutes until creamy and smooth. Pour in the cold heavy cream and whisk until a thick and fluffy whipped cream forms.

8) Transfer the whipped cream into a pastry bag; I used tip #4FT - French star tip. Pipe the whipped cream in layers over the mousse. Alternatively, simply spoon the whipped cream onto the cake and smooth the top. Place the cake into the refrigerator and set overnight. To remove the cake from spring form, run a flat spatula along the edges to release the cake. Keep cake refrigerated until ready to serve.

Servings : 8-12
Course : Dessert

🌟 🍧 Milkshake Magic 🍦🌟

for when you still want to work a little magic in desert, for when you have a sweet tooth!es! here’s just a couple of suggestions with ice cream flavours, toppings and their correspondences, but you can totally come up with your own ideas!

here are just a few recipes / ideas:

SALTED CARAMEL AND PRETZEL  🍯🍨 

3 scoops vanilla ice cream, milk, caramel sauce, salted pretzels
for cleansing and positivity

MINT CHOCOLATE CHIP 🍫🍬

3 scoops mint ice cream, milk, chocolate chips, chocolate syrup
for love and wealth, fortune

STRAWBERRY SHORTCAKE  🍓🍰

3 scoops strawberry ice cream, milk, crake crumbles, fresh strawberries.
for friendship and young love

PEANUT BUTTER BROWNIE 🍫 🍯

3 scoops vanilla ice cream, milk, brownies, 3 spoonfuls of peanut butter
for frivolity and general happiness/prosperity

OREO CHEESECAKE 🍪🍰

3 scoops cookies ‘n cream ice cream, milk, 3 spoonfuls cream cheese, crushed oreos
for youth and memory

CAMPFIRE SMORES 🍫🍪

3 scoops vanilla ice cream, milk, mini marshmallows, crumbled graham crackers, chocolate syrup
for domestic magic, and familiar bonds

BANANA CREAM PIE 🍌🍰

3 scoops vanilla ice cream, milk, 1 banana, ½ packet vanilla pudding mix
for prosperity, protection, and happiness

december prompts- cookies

hux worked so hard on them, he will not waste them on ren’s filthy mouth.

Chocolate Lava Cake

Ingredients

3 tbsp unsalted butter
2 oz unsweetened baking chocolate
2 cups buttermilk, room temperature
2 tbsp Grand Marnier
2 ½ cups all purpose flour
2 cups brown sugar, divided
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips
½ cup unsweetened cocoa powder
2 ½ cups boiling wate

Instructions

Preheat your Yoder Smokers YS640 to 375°F. Melt the butter and chocolate together in the microwave. In a large mixing bowl combine the flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Whisk to break up any clumps. Whisk the buttermilk and Grand Marnier into the melted chocolate, then pour the wet mixture into the dry ingredients, and stir until combined. Stir in chocolate chips, then spread the batter into a greased Lodge Logic 12” cast iron skillet.

Combine the remaining (1 cup) brown sugar with the cocoa powder, and sprinkle the mixture evenly over the batter.

Carefully pour the boiling water over the top. Transfer to the cooker and bake for about 30-45 minutes until the center is firm to the touch.

Serve warm with ice cream, spooning the sauce from the pan over the cake.

anonymous asked:

Hey Dabble, not entirely certain, but I think I recall you once posting some neat little recipe or something once. Happen to still got it, or any others you wouldn't mind sharing?

It was for my own hot chocolate recipe! Copied from the original post:

Dabble’s Homemade Hot Chocolate

What you’ll need:

  • Milk
  • Marshmallows
  • Dark Chocolate Chips
  • A Pinch of Salt

Here’s the easiest way to start yourself off: get all the mugs you plan on filling, and go ahead and use them to measure out exactly how much milk you’ll need! You will need 2 marshmallows and ~3 tablespoons (I use a little more, because I love chocolate) of dark chocolate chips per mug.

Get yourself a saucepan, and use some of your milk to add just enough to cover the bottom of the pan. Turn the burner on to medium heat. Next, add your marshmallows, and melt them down! Then add a pinch or two of salt. A lot of people balk at that part, but when used properly, salt is not necessarily something you will taste in the final product. What salt does, especially in sweeter foods, is enhance the flavors that are already there.

Now what you’re gonna wanna do is add in your dark chocolate chips! While your standard semi-sweet chocolate chips will do in a pinch, I prefer dark chocolate for this recipe, as it provides a fuller flavor and doesn’t overly sweeten the hot chocolate beyond the marshmallows. Mix the chips in with the marshmallows and let them melt.

Now all you gotta do is slowly add all of you milk, stirring constantly! Once you get it to the desired heat, it’s ready to serve.

As for toppings, I recommend going all-out. Marshmallows, whipped cream, and for a more festive flavor, Andes Mint Chocolate shavings! I like to put in the marshmallows first, then add the whipped cream- since the marshmallows float, it keeps the whipped cream from dissolving into the hot chocolate, making it last longer!

~Enjoy!

godly mint chocolate chip ice cream

2 cans coconut milk
Large bunch of mint
1/3 cup sugar
1 medium avocado
1tbsp agar agar powder
3tbsp olive oil
1 cup chocolate chunks

Steep 1.5 can on coconut milk on low heat with mint and sugar until it tastes mint-y
Blend remaining coconut milk with avocado and 2-3 stems worth of mint
Let agar powder bloom in separate bowl with 1tbsp of steeped milk
Refrigerate until cold

Churn in ice cream maker (add in olive oil while churning) until correct consistency.

@only-1-a. I even wrote instructions like a real recipe

10:21 PM

Happy Friday everyone

Plans for tonight: me time 

I’ve been watching this documentary “Britain on the Fiddle” and how it follows fraud investigators who are cracking down on people using and abusing the government’s public purse.  It’s so interesting and I wish there were more episodes T-T

I’ve held off on watching the last Sherlock episode of this last current season and maybe will watch it now

I’ve realized how hard it was to literally write down my plans for not only this week but this year.  It really helps, it’s more powerful that way. I think that’s why lately I have had no course of action on where to go - a boat with no paddle, hell, the boat not even being in the damn water and still tied to shore but you get meh.

anonymous asked:

This isn't really an ask blog, it's more of a response to the Hot Chocolate recipe. I've got my own concoction that I'd like to share. It's pretty simple, about 1 1/2 cups of heavy/light cream, milk chocolate chips (use your own discretion for the amount) and some peppermint candy (optional). Heat up the cream in a small pot, when it reaches a low boil, pour the chips in and stir until it's a thick liquid. Pour the mix in a saucepan, and put it in the freezer.

Ah, there there is pretty much a good ‘ol fashioned ganache!

For the best results, add a little butter to the mix, as well as a sprinkle of salt! You can also try out orange extract instead of peppermint, it’s fantastic.