Topping Solutions

Few desserts can match the combination of Chocolate Malt and Mascara or Barley Wine or even Candied Yams with a Meringue Buttercream and whipped cream drizzle and Chocolate Sauce to name just a few. I have seen this recipe called "no cookbook" but when you get to the dessert part I can assure you it is one your children will love and want to keep for years to come. If you try this recipe for Chocolate Chip Mascarpone, you won't believe how easy it is, and your guests will be asking you to make it again.

For the recipe click on the link below. I prefer to let the chocolate syrup and caramel mixture cool slightly so that the mixture does not harden. In order to make a better result and use quality ingredients, I would suggest working with high quality dark chocolate, high cocoa content as well as Belgian dark chocolate. These characteristics will produce a better result in terms of taste and texture.

For the recipe I will begin by preparing all of the above items and setting them aside to allow them time to react. Now we are ready to make our caramel sauce and our chocolate sauce. While the chocolate sauce is still warm from making the caramel we can begin working on the candy coated cookies. Working quickly we should have no problem getting these finished off in under an hour.

We will begin by removing the ganache from its package. Place this in a sauce pan and bring to a gentle boil. If desired you can remove the strings or pieces of ganache which may remain attached to the cream cheese mixture. Allow to cool completely, stirring occasionally.

We now need to prepare our caramel. We will begin by melting some dark chocolate chips and pouring this over a low heat. Allow the chocolate to heat up to chocolate level. Once the chocolate is at this temperature and reaches a boil, we can pour it into a saucepan, stirring constantly so that it does not boil over.

After about ten minutes we can add the caramel and chocolate sauces to the chocolate. Let the mixture boil for about two minutes, stirring continuously so that it does not boil over. It is at this point that we can add the drizzle to the top of our coffee cakes. Allow the chocolate to cool, stirring occasionally.

The finished product should have a nice browned look to it. You can drizzle this chocolate sauce over each of your cupcakes, or you can serve it as is. If you wish you can also refrigerate the drizzle and store it for later use. For a special treat for you and your guests just take a half cup of the caramel and pour it over your cooled coffee cake.

These coffee cakes are not only a great dessert topping, they are also an excellent way to kick start your day in the morning. With a little bit of chocolate, you can create a delicious caramel bar so that you are never at a loss for things to do during the day. You might even surprise some of your friends with this recipe. So forget the store bought caramel sauce and let your imagination run wild. Create a caramel coffee topping for your coffee cake and have your coffee making day to be extra special because of your own creation.

There is nothing more enticing than a mouthwatering caramel topping on a warm slice of warm freshly made coffee cake. Your family and friends will never get tired of the taste. When you serve this popular favorite at a luncheon or dinner party, you will surely make a few heads turn. You may even get a few questions asked regarding the recipe for the Hershey caramel topping for your coffee cake.

The original recipe for this popular suite was created by Thomas Selleck. While he was away from his home in Germany, his wife started a chocolate making business. She mixed melted chocolate and sugar with water and brought it back to America. She called her recipe Choc D'arco and the company was created. Since then, there have been variations to this recipe but the basic ingredients have always been the same.