Coffee Desserts

Desserts. With flavours of your favourite drink. What’s there not to love?

A quickie (pun unintended) for your hot date? Bring on the Affogato.

Want to impress guests with an exotic-looking dessert that doesn’t actually require cooking? Try the Brownie Coffee Chocolate Truffles or the No-bake Coffee Chocolate Pot dae Crème. Even your mother-in-law would be floored.

If you can operate an oven, the range expands to Chocolate Espresso Cupcakes, Biscottis, and popsicles.

Whatever you choose, the end result will put a smile on your face.

1.     Brownie Coffee Chocolate Truffles

Yields: 8 bite-size pieces

Ingredients:

150 g brownies

1 Caffè di Artisan coffee pod

1 cup chocolate chips

Directions:

Crumble the brownies into a bowl. Pour the liquid from the coffee pod and mix well.

Scoop out small bite-size portions onto a non-stick mat with a spoon or ice-cream scooper. (The mixture will be sticky and hard to roll)

Place the sheet in the refrigerator for 30 minutes or in the freezer for 15 minutes.

Roll into balls and smooth it out. Put it back in the fridge for 10 minutes.

Meanwhile, melt the chocolate in the microwave or double boiler. Dip the balls and place it back on the sheet. Let it set on the counter or pop it back in the fridge for 10 minutes.

Notes: To melt the chocolate in the microwave, add the chocolate to a bowl and place it in the microwave for a minute. Some of the chips may not melt but stir it and eventually it will. Microwave for additional 30 seconds if the chips won't melt after stirring.

2.      Ice Cream with Hot Coffee (Affogato)                              

Ingredients:

1 scoop of vanilla ice cream or Italian gelato

1 Caffè di Artisan coffee pod of your choice

1/4 cup hot water

For Garnish (Optional):

Nut brittle

Directions for Affogato:

Add a scoop of Ice-cream or Gelato to the serving glass.

Pour a Caffè di Artisan coffee/ Espresso pod into another cup and use a frother to froth it up. Add the hot water.

Pour the coffee over the ice cream and serve immediately.

For a delicious twist, garnish with this simple Nut Brittle

Directions for Brittle:

Melt a 1/2 cup of sugar until the colour changes to light amber.

Pour onto a non-stick mat or non-stick paper and sprinkle with coarsely chopped pistachios or other nuts.

Place in the freezer for 10 minutes.

Break into big pieces after removing from the paper.

Place on top of your Affogato and serve

3.      Chocolate Espresso Cupcakes               

Ingredients:

1 and 1/2 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt 85g (6 tablespoons) unsalted butter

1 and 1/4 cup sugar

2 tablespoons vegetable oil

1/2 tablespoon vanilla extract

1/2 cup buttermilk 

1 Egg

1/2 cup hot water

2 Caffè di Artisan coffee pods

For Frosting:

2 cup chocolate chips

3/4 cup whipping cream

Directions:

Preheat oven to 350 Degrees Fahrenheit / 175 Degrees Celsius.

Add all-purpose flour, cocoa powder, baking soda, baking powder and salt in a bowl and whisk it well. Keep aside.

In another bowl, add melted butter and sugar and mix well with a beater, hand whisk or wooden spoon.

Add oil and vanilla extract and mix again.

Add the egg and mix until it incorporates well, scraping off the sides. Do not over-beat.

Add the buttermilk and mix.

Add the dry ingredient (flour) to the egg mixture and mix only as needed.

Finally, add the hot water and coffee and mix it.

Divide the batter into a cupcake tin, lined with paper and fill only until half.

Bake for 20-25 minutes or until a toothpick inserted in the centre of the cupcake comes out clean.

4.      No Bake Coffee Chocolate Pot dae Crème    

Ingredients:

3.5 oz (100g) Dark chocolate (Lindt 70% dark was used in this recipe) pinch of salt

1 tablespoon butter

2 tablespoons sugar

3/4 cup heavy cream

1 Caffè di Artisan coffee pod

Directions:

Chop chocolate into even chunks and add it to a mixing bowl. Add salt, butter and sugar.

Heat heavy cream in a saucepan until it starts to boil. Immediately add this to the chocolate.

Wait for a minute and whisk it. It looks rough in the beginning, but slowly it will start becoming smooth. Add the coffee. Taste and add more coffee and sugar if needed.

Pour into serving glasses and give them a gentle tap to get rid of any air bubbles.

Cover with plastic wrap and refrigerate for 2-4 hours. Before serving, let it sit on the counter for about 15 minutes.

Garnish with berries, chocolate curls or spun sugar.

Notes: The mixture should be smooth, so do not overmix or else there will be bubbles

5.      Almond and Coconut Milk Popsicles With Honey       

Ingredients:

400 ml thick coconut milk

1 cup almonds, blanched

1 Caffè di Artisan coffee pod

1/4 cup + 2 tablespoon honey or to taste

1/2 teaspoon vanilla extract (optional)

Directions:

Soak blanched almonds in 2 cups of hot water for 30 minutes. Rinse and blend it with 1 cup of freshwater to make a fine paste.

Add coconut milk to a bowl and add the almond paste.

Add coffee and honey and mix well. Taste and adjust coffee and sweetness as needed.

Pour into Popsicle moulds and place in the freezer until frozen, about 4-6 hours.