Best Mocha Liqueur Recipes

CHOCOLATE MOCHA LIQUEUR CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over hot cake while still in pan. Let cake sit for 30 minutes.
• To make the glaze: in a small saucepan combine sugar, butter and 1/4 cup hot water. Bring to a boil and cook for 1 minute. remove from heat and stir in 2 tablespoons coffee liqueur and 2 tablespoons vodka.

CHOCOLATE MOCHA LIQUEUR CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
• To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.

MOCHA LIQUEUR SHAKE

Steps:

• In a blender, combine rum, coffee liqueur and ice cream. Insert ice cubes until volume reaches 5 cups. Blend until smooth. Pour into chilled glasses, and serve.

CHOCOLATE CAKE; MOCHA CHOCOLATE CREAM; CHOCOLATE LIQUEUR ICING

Steps:

• Cake:.
• Preheat oven to 350°F.
• Coat 3 (8 inch) round cakepans with cooking spray.
• Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
• Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
• Beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating until light and fluffy.
• Add eggs one at a time, beating until just yellow disappears after each addition.
• Stir in melted chocolate and vanilla.
• Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
• Pour batter evenly into prepared pans.
• Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Mocha Chocolate Cream Filling:.
• Whisk together first 4 ingredients in a small saucepan.
• Cook over medium heat, whisking constantly, 5 minutes or until thickened.
• Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
• Beat butter and sugar at medium speed with electric mixer until light and fluffy.
• Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
• Add vanilla, beating until mixture is consistency of whipped cream.
• Makes 1-1/2 cups.
• Coffee Liqueur Ganache Icing:.
• Heat cream in a small saucepan over medium heat just until cream begins to boil.
• Pour over chocolate in bowl, stirring until smooth.
• Stir in butter and liqueur.
• Let stand 45 minutes or until spreading consistency.
• Makes 2 cups.
• Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
• Assemble the cake:.
• Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
• Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
• Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
• Top with remaining cake layer.
• Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
• Garnish with chocolate curls, if desired.

BONNIE'S HOMEMADE MOCHA CREAM LIQUEUR

Steps:

• 1. Combine all the ingredients in a food processor or blender. Cover and process on high speed until the mixture is well-blended and smooth. You may serve the cordial at once over cracked ice or ice cubes. Or you can transfer the mixture to a tightly covered container and refrigerate for up to 2 weeks. Stir just before serving. Makes a great gift! Cheers!

MOCHA LIQUEUR

Steps:

• 1. In a small bowl,combine cocoa and brewed coffee. Stirring until cocoa is dissolved. Combine coffee mixture and remaining ingredients in a blender or a food processor fitted with a steel blade. Blend until smooth. Cover and chill overnight to allow flavors to blend. Store in an airtight container in refrigerator. Serve Chilled

MOCHA CREAM LIQUEUR

Steps:

• 1. Mix all of the ingredients in al food processor or blender. Cover and process on high speed til mixture is well blended and smooth.
• 2. Serve the cordial at once over cracked ice or ice cubes, or transfer the mixture to a tightly covered container and refrigerate for up to 2 weeks. Stir just before serving. Makes 3 cups.
• 3. Note: My recipes says 1 cup sweetened condensed milk, but then it says "14 oz", so I don't know which is which. I think I'd start with the 1 cup and if it needs more, then add the rest of the can.