Decadent Desserts with Intelligentsia Yogurt

Coffee Yogurt Yummy Decadence

We love the taste of decadent desserts but our New Years Resolutions hold us back.  Fret no more, Liberte Yogurt has introduced some decadent recipes with their intense Intelligentsia coffee yogurt.

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Boozy Bourbon Chocolate Coffee Shakes

Prep Time: 10 Minutes

Start to Finish: 24 Hours 10 Minutes

 

INGREDIENTS

3/4 cup Intelligentsia™ organic Los Delirios Nicaraguan coffee beans

3 cups cold water

1 container (5.5 oz) Liberté® organic Nicaraguan coffee bean yogurt

3 tablespoons bourbon

1 container (14 oz) Häagen-Dazs™ chocolate ice cream

 Sweetened whipped cream and chocolate shavings, if desired

INSTRUCTIONS

1.   Grind coffee into medium-fine grounds. Place coffee in large glass container. Stir in cold water. Cover and refrigerate 24 hours. Strain coffee through fine mesh strainer. Strain again through coffee filter; discard grounds.

2.   In blender, place 3 tablespoons cold brewed coffee, reserving remaining coffee for another use. Add yogurt, bourbon and ice cream; cover and blend on high speed about 30 seconds or until mixture is smooth and creamy. Pour into 2 glasses. Garnish with whipped cream and chocolate shavings. Serve immediately.

2 servings  

1 Serving: Calories 660 (Calories from Fat 350); Total Fat 39g (Saturated Fat 24g, Trans Fat 1g); Cholesterol 140mg; Sodium 150mg; Potassium 480mg; Total Carbohydrate 54g (Dietary Fiber 2g); Protein 12g

Chocolate Bourbon Cake

Prep Time: 45 Minutes

Start to Finish: 4 Hours 30 Minutes

 

INGREDIENTS

Cake  

2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 cup Intelligentsia™ organic Los Delirios Nicaraguan brewed coffee, cooled

2/3 cup unsweetened baking cocoa

1/3 cup bourbon

2/3 cup butter, softened

1 1/3 cups granulated sugar

3 eggs

2 teaspoons vanilla

1 container (5.5 oz) Liberté® organic sweet cream yogurt

Frosting  

1 1/2 cups butter, softened

3 cups powdered sugar

3/4 cup unsweetened baking cocoa

1/4 cup Intelligentsia™ organic Los Delirios Nicaraguan brewed coffee, cooled

1 teaspoon vanilla

Ganache  

3/4 cup dark chocolate chips

1/3 cup heavy whipping cream

Caramel Sauce and Garnish  

1/3 cup caramel sauce

1 tablespoon bourbon

1 1/2 cups pretzel sticks, coarsely broken

 

INSTRUCTIONS

1.   Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray. Line bottoms with cooking parchment paper; spray with cooking spray.

2.   In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, stir 1 cup brewed coffee, 2/3 cup baking cocoa and 1/3 cup bourbon until well blended. Set both bowls aside.

3.   In large bowl, beat 2/3 cup softened butter and the granulated sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the coffee mixture, beating after each addition, just until smooth. Repeat with flour and coffee mixtures, ending with flour mixture. Scrape side of bowl occasionally. Beat in yogurt on low speed. Pour evenly into pans (about 2 cups batter for each pan).

4.   Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

5.   In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and spreadable.

6.   Place first cake layer on plate; spread 2/3 cup frosting on top. Place second cake layer on top; spread with 2/3 cup frosting. Place third cake layer on top; frost side and top of cake with remaining frosting. Refrigerate cake 15 minutes.

7.   In medium microwavable bowl, microwave Ganache ingredients uncovered on High 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth. Pour and spread over top of cake, allowing some to drip down side. Refrigerate at least 3 hours until ready to serve.

8.   In small bowl, stir caramel sauce and 1 tablespoon bourbon until well blended. Carefully pour and spread caramel bourbon sauce over top of cake, allowing some to drip down side. Top cake with pretzel sticks. Cover and refrigerate any remaining cake.

Frozen Irish Coffee

Prep Time: 10 Minutes

Start to Finish: 4 Hours 10 Minutes

INGREDIENTS

Coffee Ice Cubes  

1 1/2 cups Intelligentsia™ organic Los Delirios Nicaraguan brewed coffee, cooled

Cocktail  

1 container (5.5 oz) Liberté® organic Nicaraguan coffee bean yogurt

1/4 cup Irish cream liqueur

INSTRUCTIONS

1.   To make coffee ice cubes, pour cooled coffee evenly into 1 ice cube tray. Freeze at least 4 hours until solid.

2.   In blender, place yogurt, liqueur and coffee ice cubes. Cover and blend on medium speed about 1 minute or until smooth. Pour into 2 glasses. Serve immediately.

2 servings  

Salted Caramel Bourbon Affogato

Prep Time: 35 Minutes

Start to Finish: 2 Hours 35 Minutes

 

INGREDIENTS

Frozen Yogurt  

3 containers (5.5 oz each) Liberté® organic Indonesian vanilla bean yogurt

1/2 cup heavy whipping cream

1/2 cup caramel sauce

1/2 teaspoon fine sea salt

Coffee-Bourbon mixture  

3/4 cup hot Intelligentsia™ organic Los Delirios Nicaraguan brewed coffee

1/4 cup sugar

3 tablespoons bourbon

 Chocolate shavings, if desired

 

INSTRUCTIONS

1.   In medium bowl, stir Frozen Yogurt ingredients until well blended. Pour into 1-quart ice cream freezer; freeze according to manufacturer’s directions. Place frozen yogurt mixture in airtight freezer container in freezer at least 2 hours until frozen yogurt is solid.

2.   When ready to serve, in 2-cup glass measuring cup, stir hot coffee, sugar and bourbon with spoon until sugar is dissolved. Remove frozen yogurt from freezer; place scoops of about 2 tablespoons each into small shooter-style glasses. Spoon 1 tablespoon hot coffee mixture over frozen yogurt scoop in each glass. Garnish with chocolate shavings. Serve immediately.

 16 servings  

An easy but spectacular cake layered with sweet coffee-spiked creamy filling between paper-thin French crepes, then topped with a chocolate glaze.

 

Tiramisu Crepe Cake

Prep Time: 45 Minutes

Start to Finish: 2 Hours 45 Minutes

 

INGREDIENTS

Cake  

1 1/4 cups heavy whipping cream

3 containers (5.5 oz each) Liberté® organic sweet cream yogurt

2 containers (8 oz each) mascarpone cheese, softened

1/3 cup powdered sugar

1/4 cup coffee-flavored liqueur

20 ready-to-use 9-inch French crepes (two 5-oz packages)

Glaze  

1/2 cup dark chocolate chips

2 tablespoons Intelligentsia™ organic Los Delirios Nicaraguan brewed coffee, cooled

2 tablespoons heavy whipping cream

INSTRUCTIONS

1.   In chilled medium bowl, beat 1 1/4 cups whipping cream with electric mixer on high speed until stiff peaks form; set aside.

2.   In large bowl, beat yogurt and mascarpone cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar and coffee liqueur, beating on low speed until combined; set aside. Fold into yogurt mixture just until blended; set aside.

3.   Place 1 crepe on serving plate. Spread about 1/3 cup yogurt-cream filling to the edges. Top with another crepe. Repeat layers until all crepes and yogurt-cream filling is used, making sure cake is topped with plain crepe.

4.   In medium microwavable bowl, microwave Glaze ingredients uncovered on High 30 seconds, then 10 to 15 seconds, stirring after each interval, until mixture is smooth. Pour over top of cake, and spread to cover top. Refrigerate 2 hours before serving. Refrigerate any leftovers.

 

12 servings  

A fun twist on the classic Mexican 3-milk cake — cinnamon donuts soaked in a sweet yogurt mixture spiked with coffee and rum, topped with luscious whipped cream.

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