Best 3 Mocha Pecan Ice Cream Bonbons Recipes

Indulge in a symphony of flavors with our tantalizing Mocha Pecan Ice Cream Bonbons, a delectable treat that seamlessly blends the rich, bittersweet notes of coffee, the nutty warmth of pecans, and the refreshing coolness of ice cream. These exquisite bonbons are not just a dessert; they are an experience that will awaken your senses and leave you craving more.

With just a few simple steps, you can create these delightful treats in the comfort of your own home. Our comprehensive recipe guide provides detailed instructions, ensuring that even novice chefs can achieve perfect results.

But that's not all! This article also includes two additional recipes that will satisfy your sweet tooth and impress your friends and family. Discover the secrets behind our luscious Chocolate-Dipped Strawberry Cheesecake Bites, a harmonious fusion of creamy cheesecake, tangy strawberries, and rich chocolate. And don't miss our No-Bake Peanut Butter Pie, a decadent dessert that combines the classic flavors of peanut butter, chocolate, and graham cracker crust.

Whether you're a seasoned baker or just starting your culinary journey, these recipes are sure to become your favorites. So gather your ingredients, put on your apron, and embark on a delightful adventure in the world of sweet treats.

Let's cook with our recipes!

MOCHA ICE CREAM

Mocha Ice Cream image

Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 2-1/2 quarts.

Number Of Ingredients 10

Ingredients

2-1/4 cups sugar
3/4 cup baking cocoa
1/3 cup all-purpose flour
1 tablespoon instant coffee granules
Dash salt
3 cups milk
4 eggs, beaten
4 cups half-and-half cream
2 cups heavy whipping cream
3 tablespoons vanilla extract

Steps:

In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

Mocha Pecan Pie with Coffee Whipped Cream image

Categories Coffee Liqueur Milk/Cream Food Processor Chocolate Nut Dessert Thanksgiving Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 10

Number Of Ingredients 24

Ingredients

Crust
1 1/4 cups all purpose flour
1 tablespoon grated orange peel
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup solid vegetable shortening, cut into small pieces
1 tablespoon orange juice
2 tablespoons (about) ice water
Filling
3 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1 tablespoon whipping cream
2 teaspoons instant espresso powder or instant coffee powder
1 cup light corn syrup
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups coarsely chopped pecans (about 6 ounces)
For Coffee Whipped Cream
1 cup chilled whipping cream
3 tablespoons coffee liqueur
1 tablespoon powdered sugar

Steps:

For Crust:
Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
For Filling:
Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

MOCHA ICE CREAM

Mocha Ice Cream image

Think of this as a chocolate Vietnamese iced coffee in dessert form. The original recipe appeared in The New York Times in June 1944 - wartime, when cream was scarce and the paper's home economists experimented with gelatin and rennet to give ice cream texture. After the war, the recipe reappeared (along with the cream) in the pamphlet "12 Frozen Desserts." Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.

Provided by Sara Bonisteel

Categories easy, ice creams and sorbets, dessert

Time 30m

Yield About 3 cups

Number Of Ingredients 5

Ingredients

1 square (1/2 ounce) unsweetened chocolate
1 cup sweetened condensed milk
1 cup undiluted cold-brewed coffee (see recipe)
1/2 cup heavy cream, chilled
1/4 teaspoon vanilla extract or bean paste

Steps:

Melt chocolate in a double boiler or heat-resistant bowl set over a saucepan of simmering water. Add condensed milk and stir for 5 minutes. Add cold-brewed coffee and mix well. Chill.
Whip cream, add vanilla and fold into chilled chocolate mixture. Pour into an airtight container and chill in freezer for an hour.
Churn cold mixture in an ice cream maker according to manufacturer's instructions. Pour into an airtight container and freeze until hard. The ice cream will keep for up to a week in the freezer.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 74 milligrams, Sugar 28 grams

Tips:

To achieve a more intense mocha flavor, use a dark chocolate or espresso powder with a higher cocoa content.
If you don't have a candy thermometer, you can still make the caramel sauce by watching the color of the sugar. When it reaches a light amber color, it is done.
To make sure the chocolate coating is smooth and glossy, temper the chocolate before dipping the bonbons.
If you don't have a double boiler, you can melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
For a fun and festive variation, try dipping the bonbons in white chocolate and then drizzling them with dark chocolate.
Store the bonbons in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

These Mocha Pecan Ice Cream Bonbons are a delicious and easy-to-make treat that is perfect for any occasion. With their creamy mocha filling and crunchy pecan coating, they are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert to make, give these bonbons a try. You won't be disappointed!