Cups of chocolate and coffee cream
Making desserts at home is rewarding, as well as delicious and, I must admit, really addictive! Especially when you discover how easy it can be to make recipes as delicious as the one Virginia, author of the Sweet&Sour blog , brings us today. You will love this chocolate cream dessert.
Do you remember those chocolate creams from our childhood? Well, with this recipe you will enjoy that pleasure again, but for adult palates, since we will add a touch of coffee and another of liquor to the chocolate, if you feel like it.
Of course, this cream is infinitely better, more natural and less cloying than the bought ones and, above all, you know exactly what each of these little glasses contains.
It will be a year since, thanks to Claudia & Julia, I got the Tefal Multidelices yogurt maker , and I can confess that there is no laziness to have, not only fresh and light yogurts in the fridge and very natural creamy cheeses, but small desserts like these, that give me the whim of the week.
It's nice to get home from the beach or the pool, or simply after a hot day at work, and have a very cool craving at your disposal just by opening the fridge!!!
In this case, the whim is a chocolate and coffee cream, which you can have ready in just 25 minutes and without really getting into the kitchen to dirty pots and get hot.
In this case, the marriage of chocolate and coffee are a total success, if you also crown it with a little whipped cream and accompany it with some red fruits, you will also turn it into a dessert that, without effort, will triumph in any meeting. Of course, choose quality chocolate: it makes a difference!
How do we do it? Let's go with the recipe:
INGREDIENTS (For 6 cups of 150 ml)
- 120 grams of Quality Chocolate 52% mg
- 30 grams of Butter at room temperature
- 350 ml whipping cream
- 1 tablespoon of instant coffee
- 1 tablespoon of Rum, Whiskey or the liquor of your choice (optional)
- 2 egg yolks "L" at room temperature
- 30 grams icing sugar
- 20 grams quality cocoa powder, sifted
- 200 ml of Cream 35% mg
- Chocolate chips
- Red Fruits
- Cut the butter into cubes and reserve.
- Chop the chocolate with the help of a knife and place in a bowl. We booked.
- In a medium saucepan , over medium heat, heat half the cream with the tablespoon of soluble coffee and the liquor (if you want to use it -I do not recommend that you do it if children are going to enjoy it). Let the coffee dissolve and heat the cream.
- Pour the hot cream over the chocolate and add the butter. Let stand for a couple of minutes so that the heat melts the chocolate and butter, before mixing well with a rubber spatula and obtaining a homogeneous cream. We booked.
- In another bowl we mix the yolks with sugar and the sifted cocoa, and lightly mount with the rods of the electric mixer , until they have almost grown 50% of their initial volume. It does not have to double its volume, only 50%, just enough to give it a little volume and make the cream smoother.
- Mix this preparation with the chocolate mixture until you get a homogeneous cream. Add the remaining cream and mix again.
- We distribute the cream in the cups of the Tefal Multidelices yogurt maker , filling them up to 3/4 parts.
- Fill the base of the Tefal Multidelices yogurt maker with water, up to the maximum limit indicated. We place the cups without the lids, inside. We plug in, choose the dessert option and adjust the time to 25 minutes. We give the Ok and wait. The machine will beep when the time is up.
- We unplug. Let it cool at room temperature. We cover with their tapas and to the fridge. Ready to enjoy fresh at any time.
- When serving, we mount the cream, sprinkle with grated chocolate or chocolate chips and decorate with red fruits.
- Simply delicious. One of those desserts that take you back to childhood.
*If the cream is going to be enjoyed by children and you don't want coffee or liquor, just omit it from the recipe.
Carmen Gias said:
Mi yogurtera no es real es más antigua sirve igual
Buenas tardes David. La yogurtera no indica temperatura. Pero entiendo que como las natillas, cuajara en una temperatura entre 65 y no mas de 90 grados. Dependera del tiempo que lo vayas a mantener. Mas tiempo, menor temperatura. Pero todo son suposiciones por los conceptos basicos de reposteria. Nunca he utilizado un baño de temperatura de Anova. Un saludo.
Estaba pensando en replicar tu receta, pero en vez de yogurtera usando un baño de temperatura de Anova.
Pero para ello necesito un dato, ¿sabes a qué temperatura se regula la yogurtera en modo “postres”?