I will be making more variations of the Dubai Chocolate latte! @KYYAchocolate Dubai Chocolate Protein Mocha Latte Chocolate Cold Foam: • 1.5 oz heavy cream • 1 oz milk • 2 tsp chocolate sauce Whisk or froth together until smooth and fluffy. Latte: 1. Drizzle pistachio butter and chocolate sauce inside a glass. 2. Fill the glass with ice. 3. Pour in 8-10 oz of protein milk or milk of choice. 4. Add prepared matcha. 5. Top with chocolate cold foam. 6. Dust with cocoa powder.
Color of the Year by @suetyrrellstylist Mocha Mousse 🤎🍫 🤎 Embodies warmth, elegance, and natural sophisticated hair color. This rich, neutral shade is perfect for creating timeless hair color looks that complement a variety of skin tones, Its balance of soft brown and creamy undertones offers versatility, making it ideal for dimensional brunettes, balayage transitions, or a cohesive base color @Redken Pro #brownhair #brunettehaircolor #mochamousse #coloroftheyear
MINI MOCHA BROWNIE CHOCOLATE BASQUE CHEESECAKE Pure decadence in every bite 🤌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Chocolate Brownie Base: - 3oz dark chocolate chips or chopped chocolate - 1/4 cup (58g) salted butter - 1 egg, at room temperature - 1/2 cup (113g) granulated sugar - 1/4 tsp (1g) salt - 1/4 cup (35g) all-purpose flour @Bob’s Red Mill Chocolate Mocha Cheesecake Filling: - 1 cup (200g) dark chocolate chips @Nestlé @Nestle Toll House @Nestlé USA - 16oz (2 blocks) cream cheese, at room temperature @Philly Cream Cheese - 1/2 cup (113g) granulated sugar - 1 tbsp (9g) cocoa powder @Hershey’s - 1 tsp instant espresso or espresso granules @Nespresso @Nespresso USA - 3 eggs, at room temperature - 1 cup (240ml) heavy cream, at room temperature Ganache: - 8oz dark chocolate @Ghirardelli Chocolate Company - 1 cup heavy cream - Flaky sea salt, for topping Instructions: Preheat the oven to 450F. Grease and line a 7” springform or cheesecake pan with parchment paper, making sure the parchment paper comes at least 2” above the top of the pan around the full circumference. You can also double the recipe to make this in a 9” springform pan! Start by preparing the brownie batter for the base. In a small bowl, combine the chocolate and butter. Heat in the microwave at 20-second intervals, mixing in between each, until completely melted and smooth. Then, add the egg and sugar, and whisk to combine. Sift the flour and salt into the bowl, and fold it gently until just combined. Spread the brownie batter evenly into the base of the prepared pan. Set aside while you make the cheesecake batter. Make the cheesecake filling. In a small bowl, melt the dark chocolate in the microwave at 20-second intervals, until completely melted and smooth. Set aside to cool. In a large bowl, beat the cream cheese to smooth it out. Add the sugar, and beat until well combined. Then, add in the cocoa powder and espresso granules, and beat until smooth. At this point, I like to switch over to whisking by hand to ensure I’m not over-mixing the batter! Add the eggs, one at a time, whisking in between each addition, until combined and smooth. Add the melted chocolate and whisk to combine. Then, add the heavy cream and whisk until smooth and creamy. Pour the cheesecake filling into the prepared pan on top of the brownie batter. I like to gently tap the pan on a surface to eliminate any air pockets. Bake at 450F for 25-30 minutes, or until the top is very dark brown around the edges and the center is still slightly jiggly. Crack the oven door and let sit for 5 minutes. Then, remove the cheesecake from the oven and place it directly into the fridge to chill for at least 4 hours or overnight. Once ready to serve, prepare the ganache. Place the chocolate into a medium bowl. Heat the heavy cream in the microwave until hot (~1 minute). Pour the hot heavy cream over the chocolate and let sit for 5 minutes. Then, whisk until smooth and glossy. Remove the cheesecake from the pan and pour the chocolate ganache on top. Garnish with flaky sea salt. Slice and serve. Enjoy! #mini #minimochabrowniechocolatebasquecheesecake #minicheesecake #minichocolatecheesecake #chocolatecheesecake #chocolatebasquecheesecake #chocolatecheesecakerecipe #cheesecakerecipe #basquecheesecake #burntbasquecheesecake #basquecheesecakerecipe #burntbasquecheesecakerecipe #brownies #chocolate #homemade #homemadecheesecake #chocolateganache #baking #Dessert @Nordic Ware @KitchenAid
MOCHA DESSERTS (NO BAKE) #mocha #coffee #dessert #food #recipe #fy #foryoupage #tiktokfood CREAM 250 ml heavy cream 250 g mascarpone 16 g whipped cream stabilizer (klopfix) 8 g vanilla sugar (1 packet) 40 g granulated sugar (or to taste) 3.6 g espresso (or 1 sachet of cappuccino, 12.5 g) FILLING 10 cocoa cookies caramel GARNISH nougatine mocha beans Put the mascarpone, stabilizer, vanilla sugar, granulated sugar, and espresso in a deep bowl and mix for 1 minute. Gradually add the heavy cream until the mixture is stiff. Transfer the cream into a piping bag. Spread caramel on one cookie. Pipe a dollop of cream on top of the caramel. Place a second cookie on top. Coat the sides with cream and dip the sides into the nougatine. Place the pastry on a piece of parchment paper. Pipe a nice dollop of cream on top and finish with a mocha bean.