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Panettone Trifle

Preheat the oven to 190 degrees C. Cut off the top third of the panettone. Remove the insides of the bread by running a small paring knife around the edge of the loaf, leaving a 1-inch wall. Pull out the fluffy inside of the bread, leaving the b

Molten Chocolate Cakes with Berries

1) Butter and lightly flour six (170 g) ramekins. Tap out any excess flour. 2) In a small saucepan, bring to a boil 4cm of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. S

Raspberry Tiramisu

In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)Put the egg yolks into the mixing bow

Pumpkin Spice Latte

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk m

Cream whisky

1) Combine all ingredients in a blender and blend on high speed for 30 seconds. Pour into sterilized, tightly sealed bottles and refrigerate. 2) This will keep refrigerated for 2 months if kept cool. Shake the bottle well before serving.

Espresso martini

1) Fill a cocktail shaker halfway with ice. Add the espresso, vodka and coffee liqueur. Shake for 30 seconds, or until foamy. 2) Strain into a chilled martini glass and decorate with the orange peel. Serve at once.

Spiked coffee

1Mix the coffee liqueur, creme de cacao, vodka and espresso in a small pitcher. Cover the pitcher with cling film and place it in the freezer until the mixture is very cold, about three hours. 2) Meanwhile, rub the rims of eight martini glasses wi

Spiked iced cappuccino

Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely. Fill six (240ml to 350ml) glasses halfway with crushed ice. Pour the espresso over the ice, dividing it equal

Peanut Butter Caramel Brownies

1) Bring the cream to a simmer over a low heat in a small saucepan. Combine the sugar and water in another small saucepan over a high heat and cook, without stirring until amber brown. 2) Slowly whisk in the warm cream until smooth and allow to cook

After Eight Tiramisu

Special equipment: 24 x 24 x 7cm square springform cake tin. 1. Dip each Italian sponge finger in espresso and line the base of the tin to make one layer. Top with a layer of chocolate thin mints. 2. In a bowl, beat the mascarpone cheese and sweete

Caramel-Macchiato Dipped Ice Cream Cones

Special equipment: a 1/3-cup ice cream scoop. Put the dulce de leche sauce and espresso powder in a small bowl and whisk until combined. Put 1 teaspoon of the espresso-dulce de leche sauce in the bottom of each waffle cone and swirl to complete

Chocolate tiramisu

1) Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 50g of the sugar in a medium bowl until soft peaks form. 2) Fold the whipped cream into the mascarpone. Then fold in the chilled chocolate zabag

Heartbreak healers

1) Preheat the oven to 180C/Gas 4. In a mixing bowl combine the flour, cocoa, bicarbonate of soda, cinnamon and salt. Set aside. 2) In a larger mixing bowl, combine the sugars, butter, maple syrup and vanilla. Mix until smooth. Add in the espresso

Andrea's hand cranked coffee cavatelli

For the calabaza:1) In a large saute pan over a medium heat, add olive oil and garlic. Once garlic begins to brown slightly, add porcini mushrooms and allow to brown with the garlic. Once mushrooms and garlic are golden brown, add calabaza and cavate

Honey, I'm peanuts about you! cake

Cook's note: Use good quality chocolate. 1) Preheat the oven to 180C/Gas 4. Grease 2 (23-cm) round cake pans. (If silicon: place on a metal baking sheet. If metal: line with waxed paper.) 2) As the oven preheats, begin to make the cake batter.

Honey, I'm peanuts about you! cake

1) Preheat the oven to 180C/Gas 4. Grease 2 (22.5cm) round cake tins. (If silicone: place on a metal baking sheet. If metal: line with waxed paper.) 2) As the oven preheats, begin to make the cake batter. Dissolve the cocoa into the espresso. Stir

Cafe au lait pots de creme

1) Preheat the oven to 160 degrees C. 2) Heat the milk, cream, sugars, espresso, vanilla and salt in a medium saucepan over low heat until just boiling. Remove from heat. Whisk the egg and yolks in a measuring cup and temper by mixing in a small amo

Strawberry tiramisu cones

1) In a small microwave-safe bowl, melt 225g of chocolate in 30 second intervals in the microwave until smooth. Dip the top of each cone into the chocolate so there is a 2.5cm rim, then roll in the crushed or ground espresso. Place the dipped cones o

Tiramisu parfaits

1) To make the tiramisu filling: In the bowl of a tabletop mixer, with whip attachment, beat cream and sugar until fluffy and soft peaks form. Reserve 250ml and refrigerate to use later as garnish. Add cheese to remaining cream on low speed, graduall

Coffee and doughnuts

1) Combine the yeast and water in a medium bowl. Microwave the milk and butter on a low setting until the milk is warm and butter is just melted, about 45 seconds to 1 minute. Be sure not to overheat the mixture. 2) In a separate bowl whisk together

Chocolate-Hazelnut-Espresso Mousse

Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes. Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium f

Espresso Ice Cream

1) Heat the single cream until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot cr

Steak with Coffee and Chilli Rub

1) Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. 2) Cook steak for 14 minutes, turning once, for medium to me

Cinnamon-Espresso Churros

Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside. Churros: Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan, combine the water, butt

Chocolate caramel hazelnut ice coffee

1) Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled. 2) Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top of

Chocolate Espresso Cups

Heat the milk in a medium saucepan over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the cho

Hot chocolate

1) Heat the milk and gold top or single cream in a saucepan on medium heat to just below the simmering point. 2) Remove the pan from the heat and add both chocolates, stirring to dissolve. 3) When the chocolates are melted, add the sugar, vanilla

Espresso granita with whipped cream

1) In a 23-by-33 cm glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. 2) Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita

Frothy Chocolate Espresso Shake

In a small saucepan, bring the water to a boil over medium-low heat. Add the hot chocolate mix and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and stir in the milk. Place the frozen y

Frothy chocolate espresso shake

1) In a small saucepan, bring the water to a boil over medium-low heat. Add the hot chocolate mix and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and stir in the milk.2) Place the frozen

Affogato

1) Place 3 scoops of the ice cream in each of 2 bowls. Pour the espresso over the ice cream and serve immediately. *Cook's Note: To make espresso for this recipe in your electric drip coffee maker, use 75ml of ground espresso and enough water fo

Amaretto Float

1) Place 2 scoops of gelato or ice cream in each of 6 fountain glasses. 2) Pour 60ml of espresso and 2 tablespoons of amaretto over each. 3) Fill the glasses with the cream soda and serve immediately with a straw and long fountain spoons.

Angel Food Cake with Espresso Mascarpone Cream

Stir the water and espresso powder in a large bowl to blend. Stir in the mascarpone. Using an electric mixer, beat the cream in another large bowl, while slowly adding icing sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the

Cherry-chocolate coffee float

1) Add the ice cream to a serving glass or mug. Slowly pour the hot espresso over the ice cream and drizzle with the cherry syrup. 2) Garnish with whipped cream, a cherry and shaved chocolate. Serve immediately.

Chocolate espresso bellini

1) In a small saucepan combine the sugar and espresso over medium heat. Stir until the sugar dissolves, about 5 minutes. 2) Place the chocolate in a small bowl. Pour the sugar and espresso mixture over the chocolate and let sit until the chocolate

Chocolate Macchiato

Pour each shot of espresso into a mug. To each mug, add 55ml of the double cream and 55ml of the chocolate liqueur. Top each mug with a dollop of whipped cream and a sprinkling of cocoa powder. For the whipped cream, using an electric mixer, whip

Iced caffe latte

Combine the espresso, flavored simple syrup, and milk in a small pitcher. Fill each of the mason jars with crushed ice. Pour the latte mixture over the ice and serve immediately. For the cinnamon simple syrup: 1) In a saucepan combine water, su

Italian hot fudge sundae

1) Bring 165ml of cream and espresso to a simmer in a heavy medium saucepan. Remove from the heat. Add the chocolate and stir until the chocolate melts and the sauce is smooth. 2) Beat the remaining 250ml of cream, adding icing sugar one tablespoon a

Ina's Tiramisu

1) Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. 2) Lower the speed to medium and add 60ml of the rum, 65ml of the espresso a

Triple chocolate mocha pie

1) Crust preparation: Pulverize cookies in food processor until fine crumbs. add almonds, salt and butter. Press into 20cm pie plate. Put in freezer for about 10 minutes to set. 2) Mocha filling preparations: Beat mascarpone cheese and granulated s

Panettone Trifle

Divide half the panettone cubes between six old-fashioned pudding glasses or wine glasses. Sprinkle half of the liqueur over the panettone and top with half the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone

Pronto tiramisu

1) In a medium bowl mix the coffee and amaretto. Add the crushed ladyfingers and let soak for 2 minutes. Meanwhile, whip the double cream and brown sugar until soft peaks form. 2) Take 4 dessert glasses and place soaked ladyfingers into the bottom

Go Get 'Em Smoothie

Put all ingredients into a blender and whiz to mix. Pour into a tall glass and drink before dashing out of the door.

Java joe smoothie

In a blender, combine all the ingredients. Blend for about 1 minute. Pour into a large glass and serve.

Cherry buster

1) To make mocha syrup, mix all ingredients except espresso. Add espresso to desired strength. 2) For the cherry buster drink, pour the cherry and mocha syrups in the bottom of a mug. Add the hot shots of espresso and swirl the chocolate and syrup to

Caffe shakerato

For the caffe: 1) In the base of a cocktail shaker, mix together espresso and sugar until sugar is dissolved. Fill shaker with crushed ice, close, and shake until shaker is frosted and mixture is foamy, about 20 seconds. 2) Strain into a martini gla

Espresso frappe

For the simple syrup: In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup c

Espresso Martini

Chill four martini glasses. Combine the espresso, vodka, simple syrup, and amaretto in a martini shaker. Fill the shaker with ice. Shake for about 10 seconds. Divide between the chilled martini glasses. Serve immediately. Simple Syrup:In a sauce

Espresso nightcap with vanilla whipped cream

1) For the espresso nightcap: Combine the milk, cream, espresso, and amaretto liqueur, in a medium saucepan. Place over low heat, stirring constantly until hot but not boiling, about 3 to 5 minutes. 2) For the vanilla cream: In a large mixing bowl,

Spiced Americano with cinnamon whipped cream

In a small saucepan, combine the water and sugar over a medium heat. Bring to the boil and reduce the heat to low. Add the allspice, cinnamon, and ginger to the simple syrup and simmer for five mins. Take the pan off the heat and set aside. To the

Tiramisu

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add one tablespoon of espresso and mix until thoroughly combined. In a small

Cowboy steak with coffee and chilli rub

1) Spray a large nonstick frying pan with cooking spray and preheat it over medium-high heat. 2) In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. 3) Cook steak for 14 minutes, turning once, for medium to

Tuscan Espresso Burger with Grilled Radicchio Slaw

Preheat a grill pan to medium-high. Preheat the oven broiler. In a small bowl, combine the espresso, sugar, mustard, garlic powder, salt and paprika. Mix well. Pull the beef apart on a clean work surface and sprinkle evenly with salt and pepper. Mi

Hot chocolate bar

1)For the Cinnamon sugar:Cut the vanilla pod in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Se

Mocha Semifreddo

Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with cling film. Finely grind the cookies in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto th

Chocolate Sorbet

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and

Chocolate Buttercream Frosting

Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted

Vanilla Cheesecake

Melt the butter and sugar together in a saucepan over a gentle heat and then pour into a bowl containing the crushed biscuits. Mix thoroughly. Line a 23cm springform cake tin with greaseproof paper. Spoon the biscuit mixture into the tin and press

Tiramisu Cupcakes

For the cupcakes: Preheat the convection oven to 160°C. Line 24 regular cupcake pans with liners.Rough chop the chocolate covered coffee beans and set aside. Combine the flour, baking powder and salt in a bowl. In a stand mixer fitted with the pa

Hazelnut Chocolate Cake

Preheat the oven to 190°C. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder.

Peanut Butter Espresso Brownies

Preheat the oven to 175°C.Spray an 8-by-8-inch baking pan with nonstick spray. In a large bowl, whisk together 1/3 cup water and the oil, egg and espresso powder. Add the brownie mix and stir until well blended. Stir in the peanut butter chips. T

Espresso Cupcakes

1. Position a rack in the center of the oven and preheat to 160°C. Lightly butter 18 oven-safe espresso cups and put them on a baking sheet. 2. Put 2 tablespoons of the instant espresso powder in a large mixing bowl and stir in 1/4 cup hot water.

Fudgy Chocolate-Spinach Brownies

1. Preheat the oven to 180°C. Butter an 8-inch square baking pan and dust it with the cocoa powder, tapping out the excess. 2. Fill a medium saucepan 1/3 full of water and bring it to a boil over medium-high heat. Put the butter, chocolate and esp

Chocolate Cheesecake Cupcakes with Ganache Frosting

1) Preheat the oven to 180C/gas 4. 2) Line 12 muffin cups with cupcake papers. 3) In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. 4) Cream the butter and 175g of the sugar together until pale ye

Coffee Meringue with Chocolate and Raspberries

Pre-heat the oven to 150°C. Place the egg whites in a spotless bowl, beat them until they have reached the soft peak stage, slowly beat in the sugar a little at a time till the meringue is thick and glossy, test the mixture to make sure that the

Coffee and Coconut Flan Cake

1. Grease a 23cm savarin mould with oil or non stick baking spray. 2. Spoon the caramel around the base of the mould. 3. Whisk the eggs and sugar together in an electric mixer until it resembles ribbons falling from the whisk. Sieve in the flou

Irish cream dream

1) Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processer, pulse gingersnap cookies with melted butter until small crumbs form for the crust. Press half the cookie crumb mixture, d

Chocolate malt cupcakes

1) Preheat the oven to 180C/Gas 4. Line 2 standard size 12-cup cupcake tins with paper baking cases. 2) In a large bowl, combine the flour, cocoa powder, sugar, bicarbonate of soda, baking powder and salt. Whisk until well blended. 3) In a medium b

Domino brownies

1) Preheat the oven to 180C/Gas 4. Spray a 33 by 23cm metal baking tray with non-stick cooking spray. To make the brownies: 1) In a large mixing bowl, combine the brownie mix, oil, milk, and eggs. Beat with a handheld electric mixer on medium speed

Tiramisu

1) Whip the egg whites until they form hard peaks, set aside. Whip the egg yolks with the sugar until you reach a pale yellow color. Whip in the mascarpone cheese for 5 minutes. 2) Fold in the egg whites to the mascarpone cream and mix. Pour a layer

Sinful forbidden dancing

For the butter biscuit base: 1) Line a sheet tray with greaseproof paper. In a mixer bowl combine the cake mix and butter together on high for 1 minute. Pour into the sheet tray, and bake according to box directions. 2) Place in the refrigerator

Espresso Brownies

1) Preheat oven to 180°C/gas mark 4.Spray a 23 by 33-cm baking pan with nonstick spray. 2) Whisk 75ml of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the choco

Heavenly chocolate cake

1) For the chocolate cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla essence in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour

Quick tiramisu

1) Open the sponge fingers and separate them. Paint the sponge fingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of sponge fingers, letting the cakes overlap a bit at the stem. Press

Chocolate Pound Cake

1) Place a rack in the middle of the oven and preheat to 180C/Gas Mark 4. Butter and flour the bundt pan.2) Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together into a bowl and set aside.3)

Lyle’s Espresso-Walnut Cake

You will also need two 20cm (8”) round sandwich tins buttered and lined with parchment paper, and a piping bag and star nozzle. Preheat the oven to 180°C/Fan 160°C, 325°F, Gas Mark 4. For the cake, beat the butter, Tate & Lyle Caster Sugar®

Mocha Chocolate Icebox Cake

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peak

Espresso Chocolate Chip Meringues

1) Place an oven rack in the center of the oven. Preheat the oven to 150°C/gas mark 2. Line a baking sheet with parchment paper. Set aside. 2) In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1

Chocolate Chip Cookies

1) Preheat the oven to 180C/Gas 4. In a large mixing bowl, combine the cold butter, dark brown sugar, light brown sugar, granulated sugar and espresso with a hand mixer. Mix at slow speed for 30 seconds and then increase speed until the mixture is fl

Chocolate Espresso Cheesecake with Ganache

Preheat the oven to 350 degrees F. To make the crust: Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the c

Mocha ice cream terrine

Overlap 2 (45cm long) sheets of cling film at their centers, forming a cross. Use the cling film to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides.2) Scoop the softened vanilla ice cream into the lo

Espresso panna cotta

Place the milk in a heavy, small saucepan. Sprinkle the gelatine over and let stand for 5 minutes to soften the gelatine. Stir over medium heat just until the gelatine dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso po

Banana Pudding Tiramisu

Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Whisk the sugar, cornstarch and 1/2 teaspoon salt together in a large bowl; whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mi

Chocolate Mousse

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from h

Quick Tiramisu in a Kilner Jar

Beat together the mascarpone cheese, condensed milk and vanilla extract until light and fluffy. One at a time, soak the sponge fingers in the cold espresso (a couple of seconds will do) and make a single layer into a 0.5L Kilner jar. You might nee

Chocolate Avocado Pudding

1. Bring a medium saucepan 1/3 full of water to a simmer over medium heat. Put the chocolate into a heatproof bowl, set it on the saucepan and turn off the heat. Let stand 5 minutes; stir the chocolate until smooth. Stir in the espresso powder. Cool

Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream

For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender. Pour the hot milk over the

Vietnamese Coffee and Condensed Milk Panna cotta

1. Put the cream in a saucepan over a medium heat and add the condensed milk, vanilla pod and seeds, sugar and salt. Bring to a simmer, stirring to dissolve the sugar, then turn off the heat and leave to infuse for 10 minutes. Remove the vanilla pod.

Espresso biscotti

1) Preheat oven to 180C/Gas 4. 2) In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to t

Chocolate Brownie Pie

Pre-heat the oven to 175°C. In a food processor blend the flour and salt, add the butter and blitz until you have a breadcrumb consistency. Do not over mix. Remove from the blender and put in a mixing bowl. Slowly pour the water in, a tablespoo

Brownie Sundaes

1) Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. 2) Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce.

Chocolate-Hazelnut Pots De Creme

DirectionsSpoon the chocolate-hazelnut spread into your blender. Add the chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet.In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium

Hazelnut and Mocha Macarons

1) Line 2 baking sheets with parchment paper. 2) Grind half of the icing sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard a

Mini Cappuccino Cakes

Preheat the oven to 325F and grease a 24-cup mini muffin tin. Beat the butter and sugar together until well-combined, then beat in the egg. Stir the sour cream, espresso and vanilla together and add this to the butter mixture, blending well. I

Espresso Chocolate Chip Biscotti

Position a rack in the top third of the oven and preheat the oven to 175°C.Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until

Classic Dark Chocolate Mousse

Melt the chocolate and butter in a metal bowl placed over a pot or barely simmering water, stirring gently until melted. Remove from the heat and allow to cool while preparing the other mousse components. Whip the cream to soft peaks and stir in t

Chocolate Mousse

1) Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 2.5cm or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the

Red-Hot Chilli

In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside. Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to

Cappuccino Meringues

1. Heat the oven to 100°C/fan oven 90°C, Gas Mark ¼. Line a baking sheet with non-stick baking parchment. 2. Pour the egg white into a clean, grease free dry bowl. Beat the egg whites for several minutes with an electric whisk, or in a mixer, unt