(NAPSI)-Move over, hot chocolate, there’s a new drink in town – a sophisticated quaff to heat up the holidays. Made with Medaglia D’Oro Espresso, Caffé Torino is a sweet and steamy sip, rich with the flavors of chocolate and hazelnut. It can be a special ending to a holiday feast, or a magnificent accompaniment to a decadent dessert.

Caffé Torino

2 oz. brewed espresso

1 Tbsp. sweet ground chocolate and cocoa

2 tsp. hazelnut syrup

1 Tbsp. hazelnut liqueur

Steamed milk with foam

Shaved semisweet chocolate garnish

Sugar cubes (optional)

Variation: Almond syrup and Amaretto liqueur can be substituted for the hazelnut syrup and liqueur.

1. Combine espresso with ground chocolate and cocoa in a 6-ounce coffee cup. Stir until cocoa is dissolved. Add hazelnut syrup and liqueur and enough steamed milk to almost fill the cup. Stir until blended. Mound the cup with foam and sprinkle with shaved chocolate.

2. Serve with 2 sugar cubes for added sweetness, if desired. Makes 1 serving.

Chocolate-Espresso Volcanoes

1/2 cup all-purpose flour

1/4 cup cocoa, sifted

3/4 tsp. baking powder

6 oz. semisweet chocolate, chopped

10 Tbsp. butter, softened

1/2 cup granulated sugar

3 large eggs

1 Tbsp. instant espresso dissolved in 1 Tbsp. boiling water, cooled

1 pt. white chocolate raspberry ice cream

1/2 pt. fresh raspberries for garnish

Confectioner’s sugar (for dusting)

Raspberry Sauce

12 oz. bag of frozen whole unsweetened raspberries, thawed

6 Tbsp. superfine sugar

1 Tbsp. raspberry liqueur (optional)

1. Spray six 6-ounce ramekins or custard cups with vegetable oil cooking spray.

2. Combine flour, cocoa and baking powder in small bowl. Stir with a whisk until blended and reserve. Melt chocolate in a small, heavy saucepan over low heat. Add butter and sugar and stir until smooth. Transfer mixture to a large bowl and, with an electric mixer at medium speed, beat in eggs, one at a time. Add espresso and reserved flour mixture. Continue beating until fully mixed. Raise mixer speed to high and beat mixture for 6 minutes more until thickened.

3. Pour even amounts of batter into prepared ramekins. Cover ramekins tightly with plastic wrap and freeze overnight, or up to 2 weeks ahead.

4. Approximately one hour before you want to serve, preheat oven to 375F.

5. Meanwhile, prepare the Raspberry Sauce. Combine raspberries and sugar in food processor. Blend until smooth. Strain puree through a sieve to eliminate the seeds. Stir in raspberry liqueur, if desired, and reserve.

6. Remove ramekins from freezer and unwrap. Bake in oven 18 to 20 minutes until the sides are set but the center is still moist. Cool on wire rack for 5 minutes, then invert onto individual dessert plates. Let rest another 10 minutes and serve each one with a spoonful of Raspberry Sauce and a small scoop of ice cream. Garnish with fresh raspberries and dust with confectioner’s sugar. Makes 6 servings.

FMI, visit www.medagliadoro.com.

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