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Dover Post
  • Chocolate and coffee, a classic combination

  • There are certain classic combinations that exist in the culinary world: cinnamon and sugar, lemon and lime, peanut butter and jelly. Chocolate and mocha is also on that list. The two flavors complement one another perfectly. The coffee brings out the deep rich flavor of the chocolate, while the cocoa rounds out the bitter edge of the coffee. I’m a big fan of this pairing and decided to play with the flavors.
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  • There are certain classic combinations that exist in the culinary world: cinnamon and sugar, lemon and lime, peanut butter and jelly. Chocolate and mocha is also on that list. The two flavors complement one another perfectly. The coffee brings out the deep rich flavor of the chocolate, while the cocoa rounds out the bitter edge of the coffee. I’m a big fan of this pairing and decided to play with the flavors.
    The first recipe I’m sharing today is for a cookie that was inspired by the popular coffee house drink, salted caramel mocha. These salted caramel mocha thumbprints actually play on two classic flavor pairings − salty/sweet and chocolate/coffee. These cookies have a nice cakey texture, which complements well with the chewy caramel. They also have a bit of a gourmet touch, without being complicated to make.
    The spiked mocha recipe is a cross between hot chocolate, mocha and a cocktail. This is the perfect drink for a lazy weekend brunch. There’s nothing to help you relax after a busy week like a shot of coffee liqueur. What I really like about this drink is that it isn’t overly sweet. The flavors combine to create a smooth, enjoyable cup of coffee.
    My mocha icebox pie is a great recipe when in a pinch and in need of a dessert. The one thing about this recipe is that you have to learn to love the lumps. If you stir the ice cream and cream cheese until there are no lumps, the ice cream will become a puddle and the texture will be off when it’s frozen. Once the mixture is the texture of soft-serve, stop stirring immediately and put the pie in the freezer, lumps or no lumps.
     
    To contact Sarah, email sarah.barban@doverpost.com.
     
    SALTED CARAMEL MOCHA THUMBPRINTS
    1 cup butter, room temperature
    1/2 cup granulated sugar
    1/2 cup brown sugar
    1 egg
    1/2 teaspoon vanilla extract
    2 tablespoons fresh brewed, strong coffee
    2 cups all-purpose flour
    3/4 cup cocoa powder
    2 teaspoons baking powder
    1 bag Werther’s baking caramels
    Sea salt for garnish
     
    In a mixer fitted with the paddle attachment, beat together the butter and the sugar. Once the mixture is light and fluffy, beat in the egg, vanilla and coffee. Scrape down the bowl and mix in the cocoa, flour and baking powder. Chill the dough for one hour. Preheat the oven to 350 degrees. Scoop the dough out into 1-tablespoon portions, roll it into balls and place it on a cookie sheet. Take 18 caramels and cut them in half. Press half a caramel into each cookie. Bake for 12 minutes, rotating the cookie sheets halfway through. When the cookies are done, sprinkle a little sea salt over the caramel. Allow the cookies to cool. Makes 36.
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    SPIKED MOCHA
    1 cup coffee
    1 cup milk
    1 teaspoon cocoa powder
    2 teaspoons powdered sugar
    2 shots coffee liqueur
     
    Prepare one cup of coffee as you normally would. Place the milk in a small sauce pan over medium low heat. Whisk in the cocoa powder and powdered sugar. Whisk until the milk is warm. Fill a mug with half the coffee and half the milk and top with one shot of liqueur. Makes two cocktails.
     
     
    MOCHA ICE CREAM PIE
    2 cups chocolate graham cracker crumbs
    6 tablespoons butter, melted
    8 oz. block cream cheese, room temperature
    1 1/2 quarts coffee ice cream
    1 oz. finely chopped chocolate
     
    Place the ice cream out on the counter until it just begins to melt around the edge of the carton. Combine the graham cracker crumbs and butter and press into a 9-inch pie pan, place the crust in the refrigerator. Place the cream cheese in a mixing bowl and whisk until smooth and pliable. Place the softened ice cream in the bowl and whisk with the cream cheese. Whisk the mixture until it is the texture of soft-serve ice cream, fold in the chopped chocolate and spoon into the prepared crust. If the cream cheese is still lumpy, that’s OK. Place the pie in the freezer and let it sit for at least one hour. Serves 8.

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