Chocolate and Coffee Surprise

Ingredients:

150 g semibitter chocolate, chopped
100 g walnuts, chopped
1 1/2 cups yogurt
1/3 butter stick
2 tbsp coffee
1 small box meringues

Preparing:

Dissolve coffee in 3 tbsp boiling water and reserve.
Melt chocolate in water bath along with the butter and remove from heat.
Add coffee and finally add the yogurt.
Pour the mixture into individual cups and garnish with walnuts and meringues.

Tiramisu to the Minute

Ingredients:

225 g mascarpone or cream cheese
8 lady fingers
1 egg, separated
2 tbsp natural yogurt
2 tbsp extrafine sugar
2 tbsp dark rum
2 tbsp coffee
2 tbsp black grated chocolate

Preparing:

Whisk cheese with the egg yolk and yogurt until well blended.

Beat the egg white until soft peaks forms.
Add sugar, stir and add the cheese mixture.
Pour half of mixture into 4 glasses.

Stir rum with coffee.
Dip lady fingers, cut into pieces and distribute them in the glasses.

Add the rum mixture to the remaining cheese mixture and spread between the cups.
Decorate with grated chocolate.

Chocolate and Coffee Saint Valentine's Pudding

Ingredients:

1 cup sugar
3/4 cup all-purpose flour
1/4 cup butter
1 ounce unsweetened chocolate, chopped into small pieces
5 tbsp milk
2 tsp baking powder
1/4 tsp vanilla extract
Pinch of salt

Topping:

7 tbsp dark brown sugar
5 tbsp sugar
2 tbsp instant coffee powder
2 tbsp unsweetened cocoa powder
1/2 pint hot water

Preparing:

Preheat oven to 170ºC (350ºF).

Sift flour, baking powder and salt and set aside.

Melt the butter, chocolate and sugar in a heatproof bowl set over a saucepan of simmering water, stirring occasionally and remove from heat.
Add flour mixture and mix well.
Stir in the milk and vanilla, and pour the mixture into a greased mould.

Topping:
Dissolved the coffee in the water and let cool.
Mix brown sugar, sugar and cocoa and sprinkle over the pudding mixture.
Pour the coffee envenly over the surface and bake for 40 minutes

Christmas Moka and Chocolate Pudding with Fruits

Ingredients:

2 cups low-fat milk
2/3 cup sugar
1/4 cup cocoa powder
3 tbsp cornstarch
1 tbsp butter
1 1/2 tsp instant coffee
1/2 tsp vanilla
1 egg

Preparing:

Mix sugar, cocoa, coffee and cornstarch in a medium saucepan.
Add cream and milk.
Heat to medium-heat, stirring constantly until boiling.
Let boil for 1 minute, while shuffling.

Beat the egg and incorporate roughly 1/2 cup of the hot milk mixture to egg.
Return the egg mixture to the pot.
Cook for 2 minutes, stirring constantly.
Remove the pudding off the fire, and add vanilla and butter.

Pour into individual molds.
Serve with fruit either warm or cover and refrigerate.

Chocolate and Kahlúa Flan

Ingredients:

250 ml condensed milk
250 ml evaporated milk
3 oz semibitter chocolate
2 tablespoons cream cheese at room temperature
2 tablespoons kahlúa (coffee licor)
1/2 teaspoon cinnamon
3 eggs
Picks of salt

Preparation:
Preheat the furnace at 175ºC (350ºF).

Combine the milks in a pot until boiling, mixing constantly.
Retire of the fire.

Add the chocoloate, the cream cheese, the cinnamon, the salt and the kahlúa.
Stir everything.
Add the eggs.

Place it in a mold.Bake in bath Maria for 35 minutes.
Let cool and then freeze it for 3 hours.

Zimtschokola de Torte (Tart of cinnamon and chocolate)

Ingredients:

250 g butter
250 g sugar
5 eggs
250 g flour
17 g royal (1 teaspoon)
2 g cinnamon (a teaspoon)
200 g dark chocolate
300 ml dark coffee
Glass sugar

Preparation:

Chop the chocolate.
Prepare the coffee strong and let cool.
Grease the mold.

Cremate the butter.
Add the sugar and beat it very well.
Incorporate eggs one by one when the mixture is proud.
Mix flour, cinnamon and royal and add it little by little, alternating with the coffee.
Add the chop chocolate in filled with paste form of.

Place the preparation into the mold.
Bake for 45 minutes at 180ºC.
Let cool and bathe with ganache cream.

Fig Truffles

Ingredients:

4 sweetened and chopped figs
1/4 cup heavy cream
1/2 cup cookie crush
1 additional cup cookie crush
1/4 kg chocolate cover coffee Not 117 (melted)
1/3 margarine bar
1 teaspoon lemon rind

Preparation:

Mix the hot heavy cream with the melted margarine, the grated rind of the lemon, the figs and the melted cover of coffee #117.
Join it with the 1/2 cup of cookie crush.

Let cool for 15 minutes.

Make small balls and soon pass them through the additional cookie crush.
Serve them in capsules.