Coffee flavoring is distinctive in most dessert recipes, but when adding to meat dishes it tends to bring out the meat flavor without an overpowering coffee flavor. You can freeze leftover coffee in ice trays to use in iced coffee, stews and sauces. It enhances brownies, mousse and barbecue sauce. When grinding coffee for use in a recipe, remember: the smaller the grind of coffee, the stronger the flavor.
Adding a pinch of salt to coffee grounds will help combat acidic coffee.
These brownies pack a real coffee punch! They contain plenty of caffeine so you might want to enjoy them early in the day.
Baking spray with flour
2 cups sugar
1 cup oil
¾ cup unsweetened cocoa
3 Tbs. very finely ground fresh coffee beans
¼ tsp. salt
3 large eggs
1½ tsp. vanilla extract
1¼ cups flour
¾ cup coarsely chopped pecans
8 oz. bittersweet or semisweet chocolate, chopped
8 oz. whipped topping, thawed
3 Tbs. freshly brewed strong coffee
Chocolate coffee beans
Preheat oven to 350° F. Spray 13×9 inch baking pan with baking spray. Combine sugar, oil, cocoa, ground coffee and salt in large bowl. Mix until ingredients are blended. The texture will be grainy. Whisk in eggs and vanilla. Sift flour over and fold in. Mix in pecans.
Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.
Place chopped chocolate in a small bowl. Bring topping and brewed coffee to a simmer in small saucepan; pour over chocolate and stir until melted and smooth. Let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made one day ahead. Cover; let stand at room temperature.) Cut brownies into 15 squares. Top each with a chocolate coffee bean.
Tiramisu is the ultimate coffee-lovers’ dessert. Its rich texture and flavor make it a classic.
3 large eggs, separated
¾ cup sugar, divided
1 (8-oz.) container mascarpone or unwhipped cream cheese, room temperature
½ cup heavy cream
2 cups very strong brewed coffee or brewed espresso, cooled to room temperature
2 tsp. rum
18 ladyfingers (long, narrow, firm cookies)
¼ cup fine-quality bittersweet chocolate shavings or 2 Tbs. unsweetened cocoa powder
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone or cream cheese until just combined.
Beat whites with a pinch of salt in another bowl with clean beaters until they just hold soft peaks. Add remaining 1/4 cup sugar, a little at a time. Then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites.
Stir together coffee and rum in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish. Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in the same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours.
Just before serving, sprinkle with chocolate shavings or cocoa.
Mocha Pepper Mousse
Freshly ground pepper brings out the taste of both the coffee and the chocolate.
¼ tsp. freshly ground peppercorns
1/3 cup heavy cream or whipped topping
1½ tsp. finely ground coffee beans
4 oz. bittersweet chocolate, chopped
3 large egg whites
1 Tbs. sugar
Whipped cream for topping
Bring cream, coffee, and pepper to a simmer in a small saucepot. Remove from heat and let sit, covered, 30 minutes. Strain cream mixture through a fine-mesh strainer into a bowl, pressing down to release all the liquid.
Melt chocolate in a double boiler or microwave. Stir in cream mixture. Cool slightly.
Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
Spoon mousse into glasses and chill at least 3 hours.
This recipe contains heavy cream, which is dairy. You can substitute with thawed whipped topping if you’d like to serve this coffee-lover’s drink at a pareve meal.
½ cup strong brewed coffee
½ cup water
½ cup sugar
¼ cup vanilla vodka
¼ cup chocolate liqueur
½ cup heavy cream
½ gallon milk
Combine brewed coffee, water and sugar. Add vanilla vodka and chocolate liqueur. Combine ingredients and chill 4–6 hours. Add heavy cream and stir. Pour over ice cubes and milk in a large pitcher and serve immediately.