Best 3 Frozen Café Mochaccino Tart Recipes

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Indulge in the symphony of flavors with our tantalizing Frozen Café Mochaccino Tart, a delightful fusion of coffee, chocolate, and creaminess. This captivating dessert begins with a crisp chocolate cookie crust, providing a solid foundation for the luscious layers that follow. A velvety coffee ice cream, infused with the rich aroma of espresso, forms the heart of this culinary masterpiece. Swirls of decadent chocolate ganache add a layer of richness that harmonizes beautifully with the coffee notes. The final touch comes in the form of a delicate layer of whipped cream, adding a touch of lightness and creaminess to balance the intense flavors. Prepare to embark on a culinary journey that promises to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FROZEN CAFé-MOCHACCINO TART



Frozen Café-Mochaccino Tart image

A slice of this tart will taste just like the ideal version of your coffee shop's mocha frappé...only better. To make this elegant, crave-worthy dessert, simply combine coffee and chocolate ice creams into a chocolate-shortbread shell. While it is setting in the freezer, you'll whip up an airy caramel meringue to dollop on top.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 7h

Yield Serves 10 to 12

Number Of Ingredients 15

1/2 cup unbleached all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt (we use Diamond Crystal)
3 tablespoons Dutch-process cocoa powder
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon heavy cream
1 pint coffee ice cream
1 cup chocolate ice cream (1/2 pint)
3/4 cup plus 6 tablespoons sugar
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/3 cup heavy cream
3 large egg whites
1/4 teaspoon cream of tartar
Cocoa nibs or chocolate-covered espresso beans, for serving (optional)

Steps:

  • Crust: In a food processor, pulse flour, sugar, salt, and cocoa to combine. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Stir together yolk and cream; drizzle over flour mixture, pulsing several times to combine. Transfer mixture to a 9-inch fluted tart pan with a removable bottom, pressing evenly into bottom and up sides. Refrigerate until firm, about 20 minutes.
  • Preheat oven to 350°F. Prick bottom of crust at 1-inch intervals with the tines of a fork. Bake until set and dry, about 15 minutes. Let cool completely on a wire rack.
  • Meanwhile, temper both ice creams in refrigerator until softened but not melting, about 20 minutes. Stir together ice creams until no streaks remain; transfer to cooled crust, spreading all the way to edges and smoothing top with an offset spatula. Freeze until firm, about 1 hour (or wrap in plastic at this point and freeze up to 1 week).
  • Caramel Meringue: In a small saucepan, combine 6 tablespoons sugar, salt, and 1 tablespoon water. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover; continue boiling, undisturbed, until mixture turns medium amber, about 3 minutes more. Remove from heat. Carefully add cream (it will bubble and splatter); stir until smooth. Transfer to a heatproof bowl.
  • Combine egg whites, remaining 3/4 cup sugar, and cream of tartar in a heatproof mixer bowl set over (but not in) a pot of simmering water. Whisk constantly just until mixture is warm to the touch and sugar has dissolved (it should feel smooth when rubbed between your fingers). Remove from heat; beat on high speed until stiff peaks form and mixture is no longer warm to the touch, 7 to 9 minutes.
  • Reduce speed to low and beat in a scant 1/4 cup caramel just to combine (do not overmix; caramel will still be warm). Spoon meringue over ice cream and freeze until firm, at least 4 hours (tart can be wrapped in plastic at this point and frozen up to 3 days). Cover and refrigerate remaining caramel until ready to serve.
  • Remove tart from pan; transfer to a cake plate. Drizzle top with remaining caramel (or serve alongside); sprinkle with cocoa nibs or decorate with chocolate espresso beans. Cut into wedges, dipping knife blade in hot water and wiping clean between each cut to ensure clean slices.

FROZEN MOCHAS



Frozen Mochas image

Provided by Ree Drummond : Food Network

Categories     beverage

Time 10m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups chilled very strong brewed coffee or espresso, or coffee concentrate, recipe follows
1 cup whole milk, or more to taste
1/2 cup semisweet chocolate chips, plus more for topping if desired!
1/4 cup sweetened condensed milk
1/4 cup chocolate syrup, plus more for drizzling
1 teaspoon vanilla extract
1/4 cup half-and-half, optional
Whipped cream, for serving
1 pound ground coffee (a good, rich roast)

Steps:

  • Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
  • Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
  • In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
  • Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

3-MINUTE MOCHACCINO



3-Minute Mochaccino image

The perfect blend of coffee and chocolate - a woman's best friends. This delectable treat is a quick, indulgent fix for all your chocolate and coffee cravings. Play with the ingredient ratios to personalize your beverage. Below is the mix I like best. Enjoy!

Provided by sierra-alegria

Categories     Drinks Recipes     Coffee Drinks Recipes     Mocha Recipes

Time 5m

Yield 1

Number Of Ingredients 8

¾ cup milk
6 ice cubes
1 tablespoon white sugar
1 teaspoon instant coffee granules
1 teaspoon cocoa powder, or more to taste
½ teaspoon vanilla extract, or more to taste
1 tablespoon chocolate syrup
1 tablespoon whipped cream

Steps:

  • Blend milk, ice cubes, sugar, instant coffee granules, cocoa powder, and vanilla extract in a blender until smooth.
  • Lightly coat the inside of a glass with chocolate syrup. Pour the coffee mixture into the glass. Top with whipped cream to serve.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 35.9 g, Cholesterol 14.6 mg, Fat 5.1 g, Fiber 1.1 g, Protein 7 g, SaturatedFat 3.4 g, Sodium 94.2 mg, Sugar 31.6 g

Tips:

  • Use high-quality coffee: The flavor of your frozen café mochaccino tart will depend on the quality of the coffee you use. Choose a dark roast coffee with a strong flavor.
  • Don't overbeat the cream: When you're making the whipped cream, be careful not to overbeat it. Overbeaten cream will be grainy and won't hold its shape.
  • Chill the tart before serving: Once you've assembled the tart, chill it in the freezer for at least 2 hours before serving. This will help the tart to set and make it easier to slice.

Conclusion:

This frozen café mochaccino tart is a delicious and refreshing treat that's perfect for any occasion. With its rich coffee flavor, creamy chocolate ganache, and crunchy chocolate crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this tart a try. You won't be disappointed.

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