Name: Double Mocha Madness Part 1 of 2
Ingredients: 1/4 c Hazelnuts; 1/2 c Granulated sugar; 1/4 ts Lemon juice; 8 oz Semi-sweet chocolate; broken into 1/2 oz pcs; 2 oz Unsweetened chocolate; broken into 1/2 oz pc; 1/4 c Brewed coffee; full strength; 2 tb Instant espresso powder; 2 c Heavy cream; 1 c Half-and-half; 1 c Granulated sugar; 5 Egg yolks

Jesus knew that if there had been any conceivable way whereby God could have redeemed the world other than by the horrible death of His Son, God would never have resorted to such an expedient. He knew that there never could be any other name given under Heaven whereby men must be saved. He knew there was none other good enough to pay the price of sin; none other could open the door and let us in. Jesus knew that if those dear ones whom He had left were to drink of the vine again with Him in the kingdom of God, there was but one way – He must drink of the cup of God's wrath.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Ice cream, Desserts, Chocolate	6	Servings

INGREDIENTS

1/4	c	Hazelnuts
1/2	c	Granulated sugar
1/4	ts	Lemon juice
8	oz	Semi-sweet chocolate; broken into 1/2 oz pcs
2	oz	Unsweetened chocolate; broken into 1/2 oz pc
1/4	c	Brewed coffee; full strength
2	tb	Instant espresso powder
2	c	Heavy cream
1	c	Half-and-half
1	c	Granulated sugar
5		Egg yolks

INSTRUCTIONS

KAREN PHILLIPS CBTX40A
HAZELNUT PRALINES
DOUBLE MOCHA ICE CREAM
EQUIPMENT: 2 baking sheets with sides, 2 large
100%-cotton towels, food processor with metal blade, 2
2 1/2-qt saucepans, metal spoon, 2 2-quart plastic
containers with lids, double boiler, electric mixer
fitted with a paddle, rubber spatula, 2 stainless
steel bowls (1 large), instant-read test thermometer,
ice-cream freezer
Preheat the oven to 325 degrees. Toast and skin the
hazelnuts, then allow the nuts to cool to room
temperature. In the bowl of a food processor fitted
with a metal blade, chop the hazelnuts into pieces 1/8
inch in size. Spread the chopped hazelnuts onto a
baking sheet with sides.
Combine 1/2 cup granulated sugar and the lemon juice
in a 2 1/2-qt saucepan. Stir with a whisk to combine
(the sugar will resemble moist sand). Caramelize the
sugar for 4 1/2 to 5 minutes over medium-high heat,
stirring constantly with a whisk to break up any lumps
(the sugar will first turn clear as it liquefies, then
light brown as it caramelizes). Pour the caramelized
sugar over the chopped hazelnuts. Stir the mixture
with a spoon, then spread it into an uneven mass,
about 4 to 5 inches in diameter. Allow the pralines to
cool to room temperature. Break the pralines into
uneven pieces, then place in the bowl of a food
processor fitted with a metal blade. Chop the pralines
into 1/8-inch pieces. Transfer the chopped pralines to
a plastic container with a lid. Freeze until needed.
Makes 1 1/2 quarts
Directions Continued >>>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”