375 coffee extract recipes

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

Soft, cakey chocolate drop cookies made with melted unsweetened chocolate, sour cream, and walnuts, topped with a mocha frosting. Makes 36 rich, fudgy cookies.

Chocolate mocha pie with a silky French silk-style filling whipped from butter, chocolate, and instant coffee, set in a crunchy walnut-chocolate crust and crowned with coffee whipped cream. A make-ahead showstopper.

This passover chocolate roll takes some efforts, but it's well worth it. It comes out smooth, creamy and full of chocolate flavor, everyone will look for a second piece!

Rocky Road refrigerator cake layers fudgy coffee-spiked brownies with whipped cocoa cream, mini marshmallows, and chopped walnuts. A make-ahead chocolate dessert that turns richer and sliceable after a night in the fridge.

Brazilian jubilee cookies blend instant coffee, cinnamon, and chopped Brazil nuts into a warm-spiced dough, then crown each warm cookie with a pressed chocolate kiss melted into a glossy frosting.

The mingling of chocolate and coffee . . . now and then a ladyfinger! This dessert's a mark of gracious hospitality.

Surprise your family with this rich and decadent pie that is so good, you might have to make an extra one for only you!

These cookies go well with after dinner coffee or tea.

This pecan pie is absolutely delicious, always reminds me when I was a child, the pecan pie my mom used to make for me.

Mocha marble cake made with tofu, tahini, honey, and coffee substitute swirled with chocolate glaze on a graham cracker crust. Creamy, dairy-free, and egg-free.

Homemade chocolate almond caramels infused with coffee-steeped cream. Chewy, rich, and studded with toasted almonds. Wrapped individually, they make a stunning handmade gift.

No-bake chocolate mocha pie with a coffee-spiked whipped topping layer over chocolate pudding in a crumb crust. Ready in minutes, chills to set.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

A self-saucing cocoa espresso pudding cake that creates its own hot fudge layer as it bakes. Boiling water poured over the batter before baking does all the work. Serve warm for 6 to 8.