Best 9 Mocha Almond Dessert Recipes

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MOCHA ALMOND FUDGE



Mocha Almond Fudge image

I probably found this recipe in a magazine, and it has to date back to the '60s. I find the dessert to be very easy, with good texture and flavor. Friends with whom I share this treat think so, too.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1/2 pound.

Number Of Ingredients 7

1 teaspoon butter
1 cup semisweet chocolate chips
1/3 cup sweetened condensed milk
1 tablespoon instant coffee granules
Dash salt
1/4 cup chopped almonds, toasted
1/4 teaspoon almond extract

Steps:

  • Line a 9x5-in. loaf pan with foil and grease the foil with butter; set aside., In a large microwave-safe bowl, combine the chocolate chips, milk, coffee granules and salt. Microwave, uncovered, on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in almonds and extract. Spread into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 7mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

MOCHA ALMOND DESSERT



Mocha Almond Dessert image

For an easy, make-ahead dessert that's elegant and luscious, try this recipe from our Test Kitchen. The perfect blend of mocha and chocolate is in each cool, refreshing slice.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10-12 servings.

Number Of Ingredients 12

2 cups cream-filled chocolate sandwich cookie crumbs
1/2 cup sugar
1/2 cup butter, melted
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2/3 cup chocolate syrup
1/2 teaspoon vanilla extract
2 tablespoons instant coffee granules
1 tablespoon hot water
1/3 cup chopped almonds, toasted
Chocolate-covered coffee beans, optional

Steps:

  • In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat cream until stiff peaks form. In another large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped cream and almonds. Pour over crust. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired.

Nutrition Facts :

MOCHA ALMOND CAKE



Mocha Almond Cake image

Make and share this Mocha Almond Cake recipe from Food.com.

Provided by SLColman

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup butter
2 cups sugar
4 eggs, separated
1 cup grated unsweetened chocolate, melted
2 cups all-purpose flour, sifted with
2 teaspoons baking powder
1 cup strong coffee
1 cup chopped almonds
powdered sugar (to garnish, confectioner's)

Steps:

  • Beat the butter and sugar together until light and fluffy.
  • Beat in the egg yolks until light, and add the melted chocolate, stirring to combine.
  • Add the sifted flour mixture alternating with the coffee, beating just enough to incorporate them.
  • Beat the egg whites to stiff peaks in a separate bowl and fold into the batter along with the almonds.
  • Pour into a greased tube or Bundt pan and bake in a preheated 350F (180V) oven until a toothpick inserted in the center comes out clean, about 1 hour.
  • Cool a little before removing from the pan.
  • Cool completely before dusting with powdered sugar.

Nutrition Facts : Calories 651.3, Fat 34.9, SaturatedFat 16.1, Cholesterol 166.8, Sodium 348.9, Carbohydrate 77.7, Fiber 2.9, Sugar 51.1, Protein 10.5

MOCHA ALMONDS



Mocha Almonds image

When looking for nut-mix recipes, I stumbled across this one and altered it a bit. Once you start nibbling, it's hard to stop! -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Snacks

Time 35m

Yield 2 cups.

Number Of Ingredients 5

6 tablespoons sugar
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
1 large egg white
2 cups unblanched almonds

Steps:

  • Place the sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground; set aside., In a small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with sugar mixture and toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake at 325° for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

Nutrition Facts : Calories 338 calories, Fat 25g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 5g fiber), Protein 12g protein.

TOASTED ALMOND MOCHAS



Toasted Almond Mochas image

Provided by Claire Robinson

Categories     beverage

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 ounces sliced almonds
4 cups milk
4 tablespoons honey
4 shots espresso or 1 cup very strong coffee
4 tablespoons good quality cocoa powder

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds on a sheet tray in 1 even later and toast in the oven until fragrant and light golden, about 7 minutes.
  • Put the toasted almonds and milk in a small saucepan and heat over medium heat until steaming and hot, but not boiling, 5 to 7 minutes. Add the honey and stir until incorporated, then strain through a fine mesh strainer.
  • In a warm mug or heatproof glass, mix an espresso shot or 1/4 cup coffee with 1 tablespoon cocoa powder and then top with the toasted almond-infused milk. Repeat with remaining espresso, cocoa and hot milk.

CHOCOLATE MOCHA DUSTED ALMONDS



Chocolate Mocha Dusted Almonds image

I love to make recipes with nuts. These are chocolaty with a hint of coffee-elegant and addictive! I give them away as gifts; I've even made them for wedding favors. -Annette Scholz, Medaryville, Indiana

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 25m

Yield 12 servings.

Number Of Ingredients 5

1 cup dark chocolate chips
2 cups toasted whole almonds
3/4 cup confectioners' sugar
3 tablespoons baking cocoa
4-1/2 teaspoons instant coffee granules

Steps:

  • Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.

Nutrition Facts : Calories 270 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 7g protein.

MOCHA-ALMOND TORTE



Mocha-Almond Torte image

Make and share this Mocha-Almond Torte recipe from Food.com.

Provided by DallasDiva22

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 teaspoons instant coffee crystals
1 tablespoon milk
2/3 cup butter
3 cups sifted powdered sugar
1 1/2 ounces unsweetened chocolate, melted and cooled (1 1/2 squares)
2 egg yolks
1 frozen loaf pound cake, thawed
1/2 cup almond paste
3 tablespoons water
2 -3 tablespoons toasted sliced almonds

Steps:

  • Mocha Frosting:.
  • Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
  • Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.

Nutrition Facts : Calories 435.7, Fat 27.5, SaturatedFat 10.5, Cholesterol 66, Sodium 113.8, Carbohydrate 46.5, Fiber 3.1, Sugar 40.2, Protein 5.9

MOCHA ALMOND COOKIES



Mocha Almond Cookies image

Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

1/3 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon kosher salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1/4 cup finely ground blanched almonds
1 tablespoon milk
Confectioners' sugar, for coating

Steps:

  • In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
  • Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

COCONUT ALMOND MOCHA MACAROONS



Coconut Almond Mocha Macaroons image

Macaroons are a Passover favorite for many who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso and also love coconuts and almonds, then you should try this recipe. This is a delicious treat for any and all who love coconut, but we are going to spice them up just a little bit by adding espresso coffee flavor to these little coconut desserts. These mini espresso, coconut, and almond macaroons will melt in your mouth, and are made with just a few ingredients. These will take some time so you may want to make these in advance.

Provided by Chef Shelley Pogue

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 5h8m

Yield 16

Number Of Ingredients 10

½ cup honey
¼ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
2 egg whites
2 tablespoons white sugar, or to taste
1 cup almonds
2 ½ cups sweetened flaked coconut
¾ cup matzo cake meal
¼ teaspoon vanilla bean paste
1 (3.5 ounce) bag chocolate-covered espresso beans

Steps:

  • Combine honey, cocoa powder, and espresso powder in a small saucepan over medium-low heat. Cook and stir until cocoa and espresso are dissolved and mixture is smooth, 3 to 5 minutes. Remove from heat. Let cool, 10 to 15 minutes.
  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl until peaks start to form. Add sugar gradually, continuing to beat until a thick and glossy meringue is formed.
  • Place almonds in a food processor; grind in short bursts until a fine meal forms.
  • Stir almond meal, coconut, matzo cake meal, and vanilla bean paste into the cooled espresso mixture. Fold in 1/3 of the egg whites at a time until well mixed.
  • Spoon out about 1 tablespoon of the dough and roll into a ball. Place on the prepared baking sheet. Repeat with the remaining dough, placing macaroon balls about 1 inch apart. Press an espresso bean onto each macaroon.
  • Bake in the preheated oven until firm, 15 to 20 minutes. Remove macaroons using a spatula; transfer to a rack to cool for 20 to 30 minutes. Place macaroons in an airtight container; let rest until set, 4 to 6 hours.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 25.1 g, Cholesterol 0.2 mg, Fat 9.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 41.1 mg, Sugar 17.6 g

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your dessert.
  • Roast the almonds before using them. This will enhance their flavor and make them more crunchy.
  • Don't overbeat the egg whites. Otherwise, they will become dry and stiff.
  • Bake the dessert until it is set in the center. A toothpick inserted into the center should come out clean.
  • Let the dessert cool completely before serving. This will allow the flavors to meld together.

Conclusion:

This mocha almond dessert is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor, crunchy almonds, and creamy filling, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this one a try. You won't be disappointed!

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