Mario Lopez is the type of person that will make you think, “What can’t he do?” A man of many trades, he has kept himself active by juggling between work, leisure, and family life. We see him on TV as FOX’s host for their hit program X Factor and on the national daily show EXTRA. His love for sports, especially boxing, paved the way for him to become a recurring commentator on HBO Boxing.
This will come as a shock to some, but Mario Lopez is also a New York Times best-selling author for his healthy eating guide “Extra Lean.” In 2011, he came out with the follow up book entitled, “Extra Lean Family.” This second book focuses on recipes and tips that the whole family can enjoy. He has also penned “Mario Lopez’s Knockout Fitness,” which gives the readers a backstage pass into his impressive and effective workout regime. He has also written two children’s book, “Mud Tacos” and “Mario & Baby Gia,” which he wrote for his daughter.
It was our pleasure to have Mario hand us his recipe for “Chocolate Coffee-Walnut Toffee,” a homemade and his personalized take on after dinner chocolate. It’s a quick and easy dessert recipe that will surely swoon even the pickiest of eaters.
Chocolate Coffee-Walnut Toffee
1 cup granulated sugar
1 NESCAFÃ Dolce Gusto Lungo capsule, brewed (4 fl. oz.)
4 tablespoons butter, at room temperature
1/2 teaspoon vanilla extract
Pinch of salt
1/3 cup NESTLÃ Toll House Semi-Sweet Chocolate Morsels
1/4 cup chopped walnuts or almonds, toasted
1. Line a baking sheet with parchment paper.
2. Combine sugar, coffee and butter in small, heavy-duty saucepan over medium-high heat, stirring until combined. Bring to a boil; cook, without stirring, until candy thermometer registers 325° F or until syrup begins to caramelize. Remove from heat; quickly stir in vanilla extract and salt.
3. Pour mixture quickly onto prepared baking sheet, spreading to desired thickness. Let toffee stand for 3 minutes. Sprinkle morsels evenly over toffee; let stand for 5 minutes or until soft and shiny. Spread chocolate into a thin layer over toffee; sprinkle with nuts. Let stand for 1 hour or until completely cool. Break toffee into pieces.