in Dessert Recipes

Chocolate cream with fresh espresso

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Ingredients for 4 servings:

  • 250 ml milk
  • 125 ml cream
  • 60 g sugar
  • 15 g cornstarch
  • 60 g cocoa
  • 2 egg yolks
  • 50 g dark chocolate, e.g. B. 70%
  • 1 cup of espresso, hot
  • 2 tbsp coffee liqueur

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

Whisk the cold milk with the cream, sugar, cornstarch, and cocoa powder and stir until smooth. Heat in a saucepan, stirring constantly, until the mixture boils and thickens to a creamy consistency, then remove from the heat. Whisk the egg yolk with 1 tablespoon of the hot chocolate cream, then fold into the remaining cream. Finely grate the dark chocolate. Brew a fresh espresso and dissolve the chocolate in it. Pour into the warm chocolate cream. Finally, stir in the coffee liqueur. Pour into small glasses or cups, cover with cling film, and let cool for 2-3 hours. Serve with a freshly brewed espresso.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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