Ingredients
2- 1/4 cups Heavy Cream
1 pound Dark Chocolate
2 teaspoons Instant Coffee Powder
1 Tablespoon Cocoa
1 cup Whipping Cream
Method
Sources
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Recipe1M+
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Premium French chocolate — ganache, truffles, professional pastry
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Dark dried poblano — chocolate notes, essential for mole poblano
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Premium French chocolate — ganache, truffles, professional pastry
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Intensifies chocolate flavor — brownies, chocolate cake, tiramisu
Dark dried poblano — chocolate notes, essential for mole poblano
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heat heavy cream in microwave in 2 litre glass jug. when it comes to the boil, remove from micro and add chocolate. let sit until the chocolate melts. using a bamix or stick blender, mix together until smooth. mix in the coffee or caro (tastes great with either). you can add the amount of coffee according to your taste. it really enhances the flavour of the chocolate. pour into individual espresso cups (small), shot glasses or cordial type glasses. you want a cup that is about no more than 2 ounces. leave in fridge for a couple of hours until they firm up. when ready to serve, top with a teaspoonful of whipped cream. use a small sieve to sprinkle cocoa on top (to make it look like a cappuccino). i also use flaked milk chocolate on top. serve! * in australia i use thickened cream in place of heavy cream and whipping cream. * i use coverture dark chocolate such as callebaut but most quality dark chocolates work well.