Recipes with instant coffee, espresso
68 recipes
Maria's Ischli Cookies (Mf)
Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.
Chocolate Espresso Torte
Flourless chocolate espresso torte with a pound of semi-sweet chocolate, Kahlua, and 8 eggs baked in a water bath. Dense, fudgy, and intensely rich.
Toffee Ice Cream Pie
Toffee ice cream pie with a cinnamon chocolate-cookie crust, layers of coffee-toffee-crunch ice cream, and a rich espresso ganache sauce. Make-ahead frozen dessert that holds for two weeks.
Chocolate Mousse Flowerpot
A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.
Deep Chocolate Torte with Coffee Buttercream
A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.
Chocolate-Mocha Ring
Microwave chocolate mocha cake baked in a ring mold in under 20 minutes. Espresso deepens the cocoa flavor in this quick, from-scratch one-bowl dessert.
Triple Espresso Brownies
Three layers of espresso-spiked chocolate: a fudgy brownie base, a brown sugar walnut filling with coffee granules, and a mocha chocolate drizzle on top. For serious coffee and chocolate lovers.
Triple Espresso Brownies
Three layers of espresso-spiked chocolate: a fudgy brownie base, a brown sugar walnut filling with coffee granules, and a mocha chocolate drizzle on top. For serious coffee and chocolate lovers.
Triple Espresso Brownies
Three layers of espresso-spiked chocolate: a fudgy brownie base, a brown sugar walnut filling with coffee granules, and a mocha chocolate drizzle on top. For serious coffee and chocolate lovers.
Espresso-Hazelnut Cheesecake
Espresso hazelnut cheesecake with a butter cookie cinnamon crust, water bath baked filling with roasted hazelnuts, and piped whipped cream with espresso beans.
Chilled Orange Cappuccino Cream with Grated Chocolate
Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.
Chocolate Peanut Butter Pound Cake
Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.
Chile Chocolate Mousse
Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.
Espresso Cookies
Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.
Espresso-Hazelnut Shortbread
Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.
Sand Dunes Cocoa Expresso Bars
Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.
Traditional Austrian Ischli cookies with ground almonds, sandwiched with raspberry jam and topped with mocha chocolate icing. A classic European holiday cookie worth the overnight chill.
Flourless chocolate espresso torte with a pound of semi-sweet chocolate, Kahlua, and 8 eggs baked in a water bath. Dense, fudgy, and intensely rich.
Toffee ice cream pie with a cinnamon chocolate-cookie crust, layers of coffee-toffee-crunch ice cream, and a rich espresso ganache sauce. Make-ahead frozen dessert that holds for two weeks.
A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.
A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.
Microwave chocolate mocha cake baked in a ring mold in under 20 minutes. Espresso deepens the cocoa flavor in this quick, from-scratch one-bowl dessert.
Three layers of espresso-spiked chocolate: a fudgy brownie base, a brown sugar walnut filling with coffee granules, and a mocha chocolate drizzle on top. For serious coffee and chocolate lovers.
Three layers of espresso-spiked chocolate: a fudgy brownie base, a brown sugar walnut filling with coffee granules, and a mocha chocolate drizzle on top. For serious coffee and chocolate lovers.
Three layers of espresso-spiked chocolate: a fudgy brownie base, a brown sugar walnut filling with coffee granules, and a mocha chocolate drizzle on top. For serious coffee and chocolate lovers.
Espresso hazelnut cheesecake with a butter cookie cinnamon crust, water bath baked filling with roasted hazelnuts, and piped whipped cream with espresso beans.
Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.
Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.
Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.
Espresso chocolate chunk cookies with cocoa, coffee liqueur, and dark brown sugar. Rich, fudgy mocha cookies baked low and slow for a dense, chewy center.
Espresso-hazelnut shortbread cookies with real coffee grounds, toasted hazelnuts, and cold butter baked low and slow. Sandy, crumbly, and deeply aromatic with a bold coffee bite.
Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.
