Created in a blender then chilled for an hour or so. You can't get much easier than this decadent, velvety, chocolate espresso dessert. It's rich and creamy with a hint of espresso, so a small amount is just what you need to satiate that chocolate craving.
Making them into a S'mores version is a fabulous, whimsical spin on the original that I am totally loving right now.
It’s quite well known among friends and family that I like a good dessert, and I LOVE a good chocolate dessert. My sweet tooth seems to have a particular affinity for chocolate. Deep, dark luxurious chocolate. These chocolate espresso cups seem to be the winner of the deep, dark, luxurious chocolate award and the epitome of the “I can’t believe how easy that was” desserts.
A handful of ingredients are whizzed together in a blender and poured into whatever cups, coupes or any tiny receptacle you desire then left to chill until firm. Sound easy? It sure is. Here's how it goes. It’s important to keep the can of full fat coconut milk in the fridge. That way the fat separates from the liquid, rises to the top and solidifies, making it easy to skim off to make the whipped coconut cream.
I served these to my Monday night dinner crew & they loved them. They're so adorable and no one will know how easy they are unless you tell them.?
Chocolate Espresso Cups with Whipped Coconut Cream or S'mores Chocolate Espresso Cups Whipped Coconut Cream (for plain version) 1 13.5 ounce can full fat coconut milk (not lite), refrigerated overnight (*you'll only need to skim off the solidified portion for this topping & can use the remainder for the espresso cups) 2 Tablespoons powdered sugar Skim the hard, fatty part off the top of the can of coconut milk, taking care not to get the coconut liquid in it. This should be a very solid consistency. In a large bowl, beat with an electric whisk or beater until it starts to become fluffy. Sprinkle in the powdered sugar and beat again until thoroughly combined. Refrigerate until ready to use. Chocolate Espresso Cups Makes 6 small espresso cups or 4 larger sized dessert cups. All ingredients should be at room temperature for best results. 1 cup semi-sweet or dark chocolate chips 1/4 cup *full fat coconut milk 1/4 cup espresso or cold brew coffee concentrate 3 large eggs, separated. You’ll need the whites only, but save the yolks for another purpose or add them into your next omelette for an uber rich version Grind the chocolate chips in a high powdered blender until finely ground. I love my Ninja Blender for this, which is available on my SHOP page. Combine the coconut milk and espresso in a microwave safe dish and microwave about 45-60 seconds until very warm but not bubbling. Immediately put the hot mixture into the blender with the chocolate chips and whir until combine. Working quickly (before the hot liquid begins to cool) add the whites and blend again until very well combined, smooth and silky. The heat should cook the whites. Pour into the espresso cups, or whatever you’re using, cover and refrigerate until set. This usually takes about 2 hours, but overnight is great. Top with the coconut cream before serving. S'mores Chocolate Espresso Cups Approximately 2 1/2 ounces graham cracker crumbs. (I love to use Simple Mills Honey Cinnamon Sweet Thins. They're small little graham crackers so easier to crush, but them also small enough that you can top each tiny espresso cup with a small graham.) 4 ounces marshmallow fluff (such as Jet Puffed) For this version, place a small amount of crushed grahams in the bottom of your cups, pour over the chocolate mixture, cover and let chill. Clear cups work well for this version so you can better see the layers. Once chilled, top with a dollop of marshmallow fluff. Use a kitchen torch to lightly toast the marshmallow top and garnish with a small graham cracker or sinking of graham crumbs if desired. If you don't have a kitchen torch, you can use a lighter to do this. It will just take much longer, Variations You can vary this recipe with a few tweaks like a sprinkling of Chinese 5 spice or chipotle chili powder in the chocolate mixture. Orange or tangerine zest is also lovely in the chocolate and in the coconut cream. So many ways to make this individually your very own. Let me know what you try by leaving a comment!
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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