Best 3 Mocha Cream Filling Recipes
Indulge in a delightful symphony of flavors with our irresistible Mocha Cream Filling. This luscious filling strikes a perfect balance between rich coffee and creamy sweetness, making it an ideal complement to a variety of desserts. From delicate pastries to decadent cakes, this versatile filling elevates any creation with its velvety texture and captivating taste. Discover the versatility of Mocha Cream Filling as you explore our collection of delectable recipes, each offering a unique twist on this classic culinary delight.
For those seeking a classic taste experience, our **Traditional Mocha Cream Filling** recipe delivers a timeless combination of coffee and chocolate flavors. With its simple yet elegant ingredients, this filling is a symphony of rich, creamy flavors that will transport you to a coffee shop haven.
If you're looking for a lighter, airier texture, our **Mocha Mousse Filling** is the perfect choice. This delightful filling incorporates whipped cream, creating a cloud-like consistency that melts in your mouth. The delicate coffee and chocolate notes blend seamlessly, resulting in a filling that is both ethereal and incredibly satisfying.
For those who crave a touch of decadence, our **Chocolate Mocha Cream Filling** takes indulgence to the next level. This luscious filling combines rich chocolate ganache with the classic flavors of mocha, creating a velvety, decadent masterpiece. The combination of chocolate and coffee creates a harmonious flavor profile that will leave you craving more.
But wait, there's more! Our recipe collection also includes a delightful **Vegan Mocha Cream Filling** for those with dietary restrictions or those seeking a plant-based alternative. This creamy filling is crafted using almond milk and coconut cream, delivering a rich, satisfying texture that rivals its dairy-based counterparts. The coffee and chocolate flavors shine through, creating a guilt-free indulgence that is both delicious and wholesome.
Whether you're a seasoned baker or just starting your culinary journey, our Mocha Cream Filling recipes offer something for everyone. With their ease of preparation and customizable flavors, these fillings are sure to become a staple in your dessert repertoire. So, let's embark on a delightful journey of flavors and create unforgettable desserts that will tantalize your taste buds and leave you craving more.
MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING
Categories Cake Coffee Mixer Chocolate Dessert Bake Christmas Valentine's Day Winter Birthday Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 21
Steps:
- For filling and topping:
- Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
- For syrup:
- Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
- For cake:
- Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
- Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
- Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
- Cut cake into 16 squares and serve.
MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING
This recipe is from an old "professional" cookbook I have. I have posted it in reply to a message board request. "This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld. "
Provided by Dee514
Categories Dessert
Time 6h18m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.
- Remove from heat.
- Add 20 ounces chocolate; whisk until melted and smooth.
- Whisk in rum and vanilla.
- Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.
- Cover; let stand at room temperature.
- Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
- For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves.
- Remove from heat; mix in rum.
- Cover and let stand up to 1 day.
- For cake: Preheat oven to 350°F.
- Butter 9x9x2-inch metal baking pan.
- Line bottom with waxed paper; butter paper.
- Combine vanilla and coffee powder in cup; swirl to dissolve coffee.
- Sift flour, cocoa, and baking soda into small bowl.
- Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.
- Beat in vanilla-coffee mixture.
- Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.
- Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
- Fold 1/3 of whites into yolk mixture.
- Fold in half of flour mixture.
- Fold in half of remaining whites, then remaining flour mixture, then remaining whites.
- Transfer batter to prepared pan; gently spread to even thickness.
- Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes.
- Cool in pan on rack (cake may shrink slightly).
- Cut around pan to loosen cake.
- Turn out onto work surface; peel off paper.
- Using long serrated knife, cut cake horizontally in half.
- Place 1 half, cut side up, on platter.
- Drizzle half of syrup (about 3 1/2 Tablespoons) over cake.
- Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.
- Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
- Drizzle remaining syrup over cut side of second cake layer.
- Place second layer, syrup side down, atop filling; press to adhere.
- Rewarm topping over low heat just until pourable.
- Pour topping onto top center of cake.
- Using small spatula, spread topping to edges, being careful to keep it from spilling over.
- Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours of chilling.
- Cut cake into 16 squares and serve.
CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING
Categories Cookies Chocolate Bake Kid-Friendly Back to School Bon Appétit Small Plates
Yield Makes 20 sandwich cookies
Number Of Ingredients 21
Steps:
- For filling:
- Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
- For cookies:
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
- Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your mocha cream filling. Choose a chocolate that is rich, dark, and has a strong cocoa flavor.
- Don't overcook the chocolate: When melting the chocolate, be careful not to overheat it. Overheated chocolate can become grainy and lose its flavor.
- Use cold cream: When whipping the cream, make sure it is very cold. This will help it to whip up quickly and smoothly.
- Whip the cream until stiff peaks form: When whipping the cream, continue whipping until stiff peaks form. This will help the cream to hold its shape in the filling.
- Fold the whipped cream into the chocolate mixture gently: When folding the whipped cream into the chocolate mixture, do so gently to avoid deflating the cream.
- Chill the filling before using: Before using the mocha cream filling, chill it for at least 30 minutes. This will help it to set and firm up.
Conclusion:
Mocha cream filling is a delicious and versatile filling that can be used in a variety of desserts. It is perfect for cakes, pies, tarts, and even cupcakes. With its rich chocolate flavor and creamy texture, mocha cream filling is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make filling, give mocha cream filling a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
