Recipes with Powder coffee

Mocha truffle balls

Getting all the ingredients in a bowl and stir them together with a spoon. Knead then truffle mass with your hands and form it into small balls. Store the truffle balls cold until they should be eaten. They can hold up to 4-5 days in the refrigerator

Chocolate cake

Turn on the oven and set it at 175 degrees. Pipe the cake together. Pour batter into greased cake form with a chimney or rand terms. Set it on the bottom rib and behind my 45-50. Stir the glaze together. It must be quite thick and spreadable. Cover the c

Mocha-parfait

Beat the egg yolks with the sugar foamy. Dissolve the coffee in hot water and stir it into the egg mixture. Whip the cream stiff. Save a few tablespoons for garnish. Mix the rest of the egg mixture. Pour parfaiten into 4 glasses and freeze them for about 3 hou

Mocca Eclairs

Com water and fat in a saucepan and bring to the boil. Com all the flour in at once and stir well together to release the Pan and dough is shiny and uniform. Take the Pan from the heat and let it cool a little. The eggs came in one at a time and stir well betw

Caramel cake

Caramel: Sugar cooked light brown on a hot pan. 1 dl boiling water is poured gently over and cooked with the sauce is klumpfri. Add 1 ½ dl water and give the sauce a rehash. The sauce is cooled. Dough: Margarine stir soft. Sugar, vanilla and powder coffee s

Mokkais with romrosiner

Beat the egg yolks, sugar, vanilla, cocoa and coffee powder well. Whip cream in fraichen. Whip the cream stiff and turn it into egg mixture. Garnish: snap off the chocolate into pieces and melt it in a pan together with cardamom and butter. Pour isblandingen i

Mocha parfait II

Beat the egg yolks with the sugar foamy. Dissolve the coffee in hot water and stir it into the egg mixture. Whip the cream stiff. Save a few tablespoons for garnish. Mix the rest of the egg mixture. Pour the pulp into a bowl or distribute it in 4 glass. Freeze

Mokkais with banana

Beat the egg yolks with the sugar foamy. Dissolve the coffee in hot water and stir it into the egg mixture. Whip the cream stiff. Save a few tablespoons for garnish. Mix the rest of the egg mixture. Pour the pulp into a bowl. Freeze it in 3-4 hours. Slice the