Crio Brü Recipes

Let egg whites stand at room temperature for 15 minutes. Line cookie sheets with parchment paper or silicone baking sheets. In a small bowl mix together the cocoa and sugar and set aside.

In a medium mixing bowl combine egg whites, Crio Brü and salt. Beat with a whisk or electric mixer until soft peaks form. When you lift the beater out of the whites the peak will curl. Add the cocoa-sugar mixture a tablespoon at a time. Beat the egg whites until the peaks stand up straight. Gently fold in the cappuccino chips. Using a tablespoon, drop well-rounded spoonfuls of the meringue mixture onto the baking sheets, one inch apart.

Bake at 250 degrees for 30 minutes. Turn off the oven and allow the cookies to dry in the closed oven for 40 minutes to one hour.

Remove the cookie sheets from the oven and gently peel the cookies off the cookie sheets & store in airtight containers.

Note: Don't plate these cookies too far ahead. Dampness in the air will cause the cookies to become flat and sticky.

Combine in blender and blend together. Serve with a dollop of fresh whip cream.

Place all ingredients in a blender (or use a stick blender in a bowl) and puree until smooth.

Pour into popsicle molds or small disposable cups and place the popsicle sticks.

You can place tinfoil on top of the disposable cups to keep the sticks centered.

You can also cool the mixture in the fridge and then pour it into an ice cream maker for a creamy Crio soft serve. Enjoy!

Place a scoop of vanilla ice cream in a dessert bowl. Add a few ounces of Crio Concentrate. Top with a little chocolate syrup and a dollop of whipped cream. Garnish with a Cacao Bean (or three). Bellissimo!

These cookies look like little snow-covered mountains. They will keep for up to a week stored in an airtight container at room temperature. Roll each ball in confectioners sugar twice to make sure it's thoroughly coated and no dark dough is visible.

In a medium bowl, sift together flour, cocoa, Crio Brü, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With the mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into one-inch balls. Pour confectioners sugar (about a 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.

Place on prepared baking sheets, two inches apart. Bake until cookies have spread and the coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Blend all ingredients in a blender for 30-40 seconds or until smooth.

Brew up your favorite Crio Brü. Chill. Add 2 to 3 ice cubes to a glass. Pour 1/4 cup of chilled Crio Brü over ice and stir in 1 cup of ice cold Coca Cola for an incredibly tasty and refreshing natural chocolate soda.

Place 1 cup Crio grounds and 4 cups water in a saucepan and heat to a light boil.

Turn off heat and let steep for 15 minutes.

Allow it to cool slightly and then strain out the grounds by either running it through a coffee filter or using a French press.

Refrigerate and use as needed.

Modification: Add two ounces of any high percentage dark chocolate while simmering.

Preheat oven to 350 degrees.

Line standard muffin tins with paper liners.

Whisk together flour and cocoa. With an electric mixer on medium-high speed, cream butter until smooth and light.

Add the brown sugar and eggs; beat until fluffy, scraping down sides of the bowl as needed.

Add vanilla, baking soda, and salt; beat to combine thoroughly.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each.

Mix together the brewed Crio and finely ground Crio; add to batter, and beat until smooth.

Divide batter evenly among lined cups, filling each three-quarters full.

Bake, rotating tins halfway through until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 22 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes. Enjoy!

Preheat oven to 300 degrees with rack in the upper third. Whisk to combine flour and salt in a bowl. In separate bowl beat butter with an electric mixer on medium-high speed until fluffy about 3 minutes, scraping down side of the bowl as necessary.

Gradually add confectioners sugar; beat until pale and fluffy, about 2 minutes. Reduce speed to low and add flour mixture all at once just until combined, and add Crio Brü grounds.

Divide dough into 2 disks, press each into a buttered 6-inch springform or cake pan. Using a wooden skewer, pierce dough all over at 1/4 inch intervals, Score each into 8 wedges, bake 45-55 minutes.

Transfer pans to a wire rack, re-cut shortbread along the score, let cool completely.

Drizzle melted chocolate over cut shortbread if desired.

Fill a tall Collins glass with ice. Add a splash of Crio Concentrate. Fill with club soda. Garnish with lemon. Sweeten if desired.

Make Crio simple syrup, in a small saucepan combine 2 cups water to 1 1/4 cups sugar and 1/2 cup Crio, stir over medium-high heat until sugar is dissolved and let simmer for 10 minutes.

In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the rum, vanilla and the 2 tbs Crio Brü simple syrup and whisk until smooth. In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended & smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites & fold gently until the mixture is smooth & blended. One at a time, submerge the ladyfingers into the 2 to 3 cups crio simple syrup. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep) to form a single layer.

Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.

Add two parts Crio Concentrate to one part cream or half and half. Add a little bittersweet chocolate syrup and ice then shake well. Strain off the ice and serve in a dessert cup for a delicious after dinner dessert.

Add one part Crio Concentrate to one part cold water in a glass full of ice. Add simple syrup and creamer, if desired. Sit back and enjoy! Share with your friends so they can enjoy this glass full of heaven with you!

Add Concentrate and milk to the ice. Add a drop of vanilla flavored syrup. Pour into cocktail shaker and shake until frothy. Pour into serving glasses.

Blend first four ingredients together with immersion blender. Serve over ice. Top with coconut flakes, cinnamon and whip cream if desired.

Coconut Rum is also delicious when added to this.

Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (one-inch deep) on a baking sheet. Freeze.

Meanwhile, whisk together yolks, Crio Brü grounds, granulated sugar, and a pinch of salt until sugar has almost dissolved.

Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes.

Pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.

Sprinkle one tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.

Mix wafer crumbs, cocoa, confectioners sugar, and nuts.

Add corn syrup and Crio Brü.

Mix well.

Form into 1-inch balls; then roll in confectioners sugar. Store in a covered container. Makes 3-3 1/2 dozen.

Preheat your oven to 375 degrees. Assemble dry ingredients. In a medium bowl whisk together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.

Assemble the wet ingredients. In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar - it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.

Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. Stir in the cacao nibs and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.

Use one rounded tablespoon per cookie. Place the cookies in the oven. Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit.