Chocolate and coffee creams

Chocolate and coffee creams

I haven’t been buying cream desserts in the supermarket for years. It’s so easy to do it yourself! And above all much better.
So you can imagine all the flavors you want and dose them according to your tastes. I wanted to make a little coffee cream. I’m one of those people who loves to drink coffee all day, but who often winces over a coffee dessert. I like that it’s just measured. The coffee must be present, but without being aggressive. For that, I like to associate it with caramelized chocolate, you know, the famous Dulcey from Valrhona. Other brands offer it, such as Le Dune de Cémoi. This is also the one I use, bought in store for the pros.

The rest of the recipe is really very simple. For more indulgence, I add a little whipped cream, Liège style. So, who still wants to buy creams at the supermarket?

Chocolate and coffee creams:

500g whole milk
100g caramelized chocolate
2 eggs
50g brown sugar
25g flour
1 instant coffee stick (espresso)
100 g full cream
1 heaped tsp icing sugar

Heat the milk in a saucepan.

Meanwhile, melt the chocolate in the microwave in 20-second increments.
Whisk the eggs, sugar, flour and coffee.

Pour a little hot milk over the chocolate and stir vigorously.
Add the chocolate to the egg mixture.
Add the rest of the milk, and mix.

Put everything back in the saucepan and let thicken over medium heat while stirring. The creams will thicken a little more as they cool.

Pour into 6 glasses and let cool.

Whip the very cold cream and the whipped sugar.
Spread over the cold creams.

Store in the fridge.

Dulcey chocolate and coffee creams

To finish: if you have a food processor, it’s even easier, because you just have to put everything in the bowl and cook at 90°C for about 10 minutes.

I like my creams to be creamy. In truth, I hate that they are firm and compact. That’s why I stop cooking early enough and don’t add too much flour (or cornflour). If you like firm creams, you can add a little more.

We can totally imagine using a white chocolate instead, even if the taste will be a little different.

If you want a stronger coffee taste, you can add more. On the contrary, if you don’t want coffee, you can leave it out.

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