Tag Archives: mocha

Cinnamon Mocha Gelato




2 cups whole milk


1 cup heavy cream


2/3 cup unsweetened dark cocoa powder


2 T. Instant espresso powder


1 T. Cinnamon


2 large eggs


2 large egg  yolks


3/4 cup sugar





In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring constantly, until the mixture reaches a temperature of 170°F. Turn off the heat and whisk in the cocoa powder, espresso powder and cinnamon. Set aside.


Meanwhile whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well blended and the mixture is thick and pale yellow. Very slowly pour some of the hot cocoa mixture into the egg yolks, whisking constantly, to warm and temper them (if you do this too fast, the eggs will cook & form “curds” in the bottom of the pan).  When they are lightly warm, combine the egg mixture with the rest of the hot cocoa mixture in the saucepan, creating a chocolate custard gelato base. Cook and stir the custard over medium low heat, until it reaches a temperature of 185°F. Do not allow to boil.
Pour the mixture through a fine-mesh strainer into a clean bowl. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in the bowl of ice. Stir every few minutes to prevent a skin from forming. Once it is completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight the custard into the container of an ice cream machine and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving. Makes one quart.




Coffee Toffee Pie


Pastry shell:

½ package pie crust mix

¼ c. light brown sugar, firmly packed

¾ c. finely chopped walnuts

1 square unsweetened chocolate, grated

1 t. vanilla


½ c. (one stick) butter, softened

¾ c. sugar

1 square unsweetened chocolate, melted and cooled

2 t. instant coffee

2 eggs


2 c. heavy cream

2 T. instant coffee

½ c. confectioner’s sugar


Preheat oven to 375oF.  In medium bowl, combine piecrust mix with brown sugar, walnuts and grated chocolate.  Add 1 T. water and vanilla.  Using a fork, mix until well blended.  Turn into a well-greased 9 inch pie plate. Press firmly against the bottom and side of pie plate.  Bake in 375oF oven for 15 minutes.  Cool pastry shell in pie plate on wire rack.  Meanwhile, make filling.  Cream butter and sugar and mix on medium speed for five minutes until light and fluffy.  Blend in cool melted chocolate and instant coffee.  Add one egg and beat five minutes.  Add remaining egg and beat five minutes longer. Turn filling into baked pie shell and refrigerate, covered with plastic wrap, overnight.

The next day, make the topping.  In mixing bowl, combine cream with instant coffee and confectioner’s sugar.  Refrigerate mixture, covered for one hour.  Remove from refrigerator and beat until stiff.  Spoon over filling. Garnish with chocolate curls or grated chocolate, if desired.  Refrigerate for at least 2 hours prior to serving. Serves 8.