Chocolate Espresso Cups Recipes

CHOCOLATE ESPRESSO BELLINI

Steps:

• In a small saucepan combine the sugar and espresso over medium heat. Stir until the sugar dissolves, about 5 minutes. Place the chocolate in a small bowl. Pour the sugar and espresso mixture over the chocolate and let sit until the chocolate melts, about 3 minutes. Add the coffee liqueur and stir to combine. Place the chocolate mixture in the freezer for 10 minutes to cool.
• Place the chocolate mixture in a pitcher and add the Prosecco. Gently stir to combine. Pour into chilled glasses and serve.

CHOCOLATE ESPRESSO CUPS

Steps:

• Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

CHOCOLATE ESPRESSO POTS DE CRèME

Steps:

• Put oven rack in middle position and preheat oven to 300°F.
• Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
• Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
• Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath , pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
• Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
• *Available at some supermarkets, specialty foods shops, and The Baker's Catalogue (800-827-6836).

CHOCOLATE ESPRESSO SOUFFLéS RECIPE BY TASTY

Steps:

• Line 2 espresso cups or 2 small ramekins with softened butter followed by cocoa powder. Ensure all sides are coated with the cocoa as this will stabilise the sides of the soufflé when it rises.
• In a large bowl, stir together the melted butter and melted chocolate until fully combined and smooth.
• Stir in the espresso powder, followed by the water.
• Stir in the egg yolk.
• Add in icing sugar. Stir until combined and smooth.
• In a separate bowl, whisk the egg white until soft peaks form.
• Gradually add the caster sugar and whisk until stiff peaks form and they become glossy.
• Fold 2 tablespoons of the whipped egg whites into the chocolate mixture and fold until fully incorporated. Gradually fold in the remaining whipped egg whites. Be careful not to over stir, as this will knock the air out, which will stop the soufflé from rising to its full potential!
• Quickly pour the mixture into the prepared espresso cups or ramekins.
• Using a knife, carefully pull across the top of each soufflé so that the top is completely flat.
• Neaten the edges of the cups by running your thumb around the rim of the cup. This will help the soufflé to rise straight.
• Chill the soufflés in the fridge for 30 minutes (optional) and then preheat the oven to 200°C (400°F).
• Bake for 15 minutes.
• Dust with a little cocoa powder and serve immediately.
• Enjoy!