As I have mentioned before, I’m not a coffee drinker. Though I love the aroma of freshly ground beans and newly made brews, I prefer coffee flavor in ice cream or chocolate desserts.
For me, coffee and chocolate is a delicious combination complimenting each other well in earthy goodness. The trick is to not let the coffee overpower the chocolate, unless that is the consumer’s preference. Coffee can be rather strong in taste. With this in mind, be sure to think about how strong you wish for the coffee’s presence to be prior to making this recipe. The desired potency will determine how long you steep the coffee beans in coconut milk.
My first attempt at this recipe yielded a very strong coffee flavor. My taste tester who regularly partakes of coffee everyday loved the rich flavor of tasting mostly coffee (the chocolate was mild and barely noticeable in comparison). Next time, for myself, I toned down the coffee essence deciding to use less coffee beans and lessening the time in the steeping process. Coincidentally, my taste tester said they could barely taste the coffee after my adjustment. To each their own.
Notes: You will need two ramekins for this recipe.
Chocolate Coffee Creme Dessert
Rich coffee-infused coconut milk mixed with dark chocolate creates a pleasing dessert.
Coffee Chocolate Base:
- 5 T. coconut milk fat (white, not clear, portion only from a can of coconut milk or coconut cream)
- 2 oz. dark chocolate of choice (I prefer a bar with a cacao/cacoa content of 70-85%)
- 2 T. coconut oil
- 2-3 T. coffee beans (depending on how strong you want the coffee taste, add less or more) – I used espresso or a darker bean
- 3 T. coconut oil
- 1½ T. cacao powder
- 1 T. maple syrup
Coffee Chocolate Base:
- Melt coconut oil and dark chocolate bar on low heat in small sauce pan over stove, stirring often. Set aside once chocolate has melted.
- To make coffee-infused creme: Add 3 T. coconut milk/cream fat and coffee beans to small sauce pan. Turn stove onto medium heat. Once bubbling, remove from stove, place lid on sauce pan and set aside for 12-16 minutes (less time if you want less flavor, and more time for more flavor).
- Sieve out coffee beans, adding coffee-infused milk to the coconut oil/dark chocolate mixture previously made. Add the rest of coconut milk fat (2 tablespoons) to mixture, and stir well to combine. If coconut milk fat is too firm, heat on low and stir until incorporated.
- Equally divide into two ramekins and place in refrigerator.
- Melt coconut oil on low heat in small sauce pan over stove.
- Once melted, remove from eye. Add cacao powder and maple syrup, stirring well to combine. Let cool a minute or two.
- Equally divide mixture over each chocolate filled ramekin. Place in refrigerator to harden. Should take about twenty minutes. Base will firm the longer refrigerated but should still be creamy.
- Store in refrigerator.