John Myers
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Coffee Chocolate Dessert
The perfect coffee chocolate dessert recipe with a picture and simple step-by-step instructions.
Coffee creme
- 300 ml Milk
- 40 ml Espresso, freshly brewed
- 1 Vanilla pod
- 4 Egg yolk
- 40 g Sugar
- 3 leaf Gelatin
- 1 tbsp Flour
- 150 g Cream
Chocolate cream
- 80 g Chocolate 80% cocoa
- 1 good shot Whiskey
- 150 g Cream
- 2 Eggs
- 1 pinch Salt
- 10 g Sugar
Coffee creme
- Put the espresso in a saucepan with the milk. Scrape out the vanilla pod, add the pulp and the pod to the pot as well. Mix 4 egg yolks separately with the sugar and then stir in the flour. Soak the gelatine in cold water.
- Now bring the milk-espresso mixture to the boil while stirring and then add to the egg yolks and stir well. Now put everything back into the pot and bring to the boil while stirring constantly. Then take it off the stove and add the squeezed gelatine to the hot cream and stir it in very well.
- Let the cream cool down. In the meantime, whip the cream until it is semi-stiff and then fold it into the cooled cream and then pour it into dessert glasses and let it sit in the refrigerator for 2 hours.
Chocolate cream
- Roughly chop the chocolate and then let it melt together with the whiskey in a hot water bath. Separate the two eggs. Beat the egg whites with a pinch of salt until stiff. Whip the cream until semi-stiff and whip the egg yolks together with the sugar over the water bath until creamy. Then stir in the melted chocolate and then first fold in the egg white and then the cream, pour onto the coffee cream and let sit again in the refrigerator for 3 hours.
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