Double mocha madness (recipe for caramel rum i
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Double mocha madness (recipe for caramel rum i
  Rum    Ice cream    Chocolate  
Last updated 6/12/2012 12:54:07 AM. Recipe ID 16012. Report a problem with this recipe.
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      Title: Double mocha madness (recipe for caramel rum i
 Categories: Ice cream, Desserts, Chocolate
      Yield: 6 Servings
 
MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------

MMMMM---------------------HAZELNUT PRALINES--------------------------
    1/4 c  Hazelnuts
    1/2 c  Granulated sugar
    1/4 t  Lemon juice

MMMMM-------------------DOUBLE MOCHA ICE CREAM------------------------
      8 oz Semi-sweet chocolate;
           -broken into 1/2 oz pcs
      2 oz Unsweetened chocolate;
           -broken into 1/2 oz pc
    1/4 c  Brewed coffee; full strength
      2 T  Instant espresso powder
      2 c  Heavy cream
      1 c  Half-and-half
      1 c  Granulated sugar
      5    Egg yolks
 
  EQUIPMENT: 2 baking sheets with sides, 2 large 100%-cotton towels,
  food processor with metal blade, 2 2 1/2-qt saucepans, metal spoon, 2
  2-quart plastic containers with lids, double boiler, electric mixer
  fitted with a paddle, rubber spatula, 2 stainless steel bowls (1
  large), instant-read test thermometer, ice-cream freezer
  
  Preheat the oven to 325 degrees. Toast and skin the hazelnuts, then
  allow the nuts to cool to room temperature. In the bowl of a food
  processor fitted with a metal blade, chop the hazelnuts into pieces
  1/8 inch in size. Spread the chopped hazelnuts onto a baking sheet
  with sides.
  
  Combine 1/2 cup granulated sugar and the lemon juice in a 2 1/2-qt
  saucepan. Stir with a whisk to combine (the sugar will resemble moist
  sand). Caramelize the sugar for 4 1/2 to 5 minutes over medium-high
  heat, stirring constantly with a whisk to break up any lumps (the
  sugar will first turn clear as it liquefies, then light brown as it
  caramelizes). Pour the caramelized sugar over the chopped hazelnuts.
  Stir the mixture with a spoon, then spread it into an uneven mass,
  about 4 to 5 inches in diameter. Allow the pralines to cool to room
  temperature. Break the pralines into uneven pieces, then place in the
  bowl of a food processor fitted with a metal blade. Chop the pralines
  into 1/8-inch pieces. Transfer the chopped pralines to a plastic
  container with a lid. Freeze until needed. Makes 1 1/2 quarts
  
  Directions Continued >>>
 




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Recipe ID 16012 (Apr 03, 2005)

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