Espresso Cups with Chocolate and Coffee Cream

Espresso Cups with Chocolate and Coffee Cream *Espresso cups are a perfect size for serving individual desserts… enough to satisfy without over indulging. The festive season is only weeks away and this easy to make velvety chocolate dessert topped with coffee cream is ideal for dinner parties. As this chocolate dessert is quite rich, it’s always best served in small portions.

These stylish and gorgeous Diwani espresso cups and saucer sets were a gift from the lovely people at Silsal Design House and perfect for this recipe. The saucers embossed with words in Arabic calligraphy mean, “sahtain w a’afieh”… wishing you, “Bon appetite.” As well as the beautiful designed saucer with a metallic sheen, the espresso cups have good handles, making them easy to hold. Silsal Design House have an online gifting service where you can find other beautiful home and tableware pieces that would make wonderful gifts for friends and family.

Espresso Cups with Chocolate and Coffee Cream*Brushing gold luster dust over the coffee beans is completely optional but a nice touch without much effort involved. Or, you could use chocolate coated coffee beans instead. You can make this chocolate dessert a day ahead (without the coffee cream) and keep in the refrigerator until needed.

Espresso Cups with Chocolate and Coffee Cream *

Espresso Cups with Chocolate and Coffee Cream

(serves 6)

Ingredients:
175g of dark chocolate, finely chopped
300ml of whipping cream
For cream topping
1/4 teaspoon coffee granules
1/2 teaspoon boiling water
75ml whipping cream
1/2 teaspoon powdered sugar
For decoration
6 whole coffee beans
gold or silver luster dust

How to make:
Pour the cream into a small saucepan and bring the cream to the boil, remove from heat. Add the chocolate, gently whisk until smooth. Divide the mixture between six espresso cups. Chill in the refrigerator for about 3 hours or until set.

In a small dish mix the coffee granules and boiling water together until smooth. Set aside. In a small bowl whip the cream to stiff peaks with an electric beater. Gently fold the coffee mixture and powdered sugar into the cream. Pipe or spoon a dollop of coffee cream onto the top of the chocolate dessert and decorate with a coffee bean. Serve immediately.

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3 Comments

  1. Pingback: In My Kitchen December 2015 | Food and Tools

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