A sweet and milky chocolate ice cream with a clean, bitter edge from coffee and the buttery crunch of cashews.
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The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it.
If portion control is one of the keys to weight control, these mocha brownie thins, courtesy of the great Karen Barker, pastry chef and co-owner (along with her chef-husband Ben Barker) of the Magnolia Grill in Durham, North Carolina, are...