78 espresso powder recipes

Chocolate praline mousse from Quatorze layered with hazelnut praline paste, creme de cacao, and a whisper of espresso. Classic French bistro dessert that chills overnight into pure silk.

A lush coffee custard filling folded with whipped cream in a chocolate-graham cracker crust, garnished with chocolate-covered espresso beans. The dessert every coffee lover needs.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.

Four-layer spiced chocolate torte filled with apricot jam and frosted with a cocoa-espresso ricotta cream. Warm cinnamon, allspice, and nutmeg give this butterless cake a complex, grown-up flavor.

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

Triple-chocolate Halloween brownies with espresso, walnuts, and chocolate chips, chilled and cut into festive shapes with cookie cutters, then frosted in orange.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Chocolate peanut butter mousse cake layers a frozen peanut butter mousse triangle with rich chocolate mousse, then drapes the loaf in glossy chocolate glaze. A no-bake show-stopping dinner party dessert.

Coffee-almond cake with an espresso-cocoa custard baked in caramel, inverted over an amaretti cookie cake layer. A showstopping Italian-inspired dessert with two baked components.

This moist, fluffy, rich and chocolatey cake gives you enough tastiness to let you indulge.

Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.

Triple chocolate cookies with unsweetened and semi-sweet chocolate, espresso, toasted pecans and walnuts, finished with a piped chocolate drizzle. Dense, fudgy, and intensely rich.

Blender iced coffee whipped with chopped ice and powdered sugar into a frothy, frappuccino-style drink. Three ingredients, no espresso machine, ready in 5 minutes.

Hazelnut and anisette biscotti are twice-baked Italian cookies flavored with toasted hazelnuts, anise seed, lemon zest, and espresso powder. Crisp Christmas cookies for dunking in coffee.

A classic Italian dessert made with coffee and mascarpone cheese.