Chocolate – Coffee – Cream

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	8 hrs 35 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the cream: (coffee cream)

110 g couverture, white
120 g cream
3 teaspoon coffee powder, instant
120 g mascarpone

For the cream: (chocolate cream

110 g couverture, white
120 g cream
120 g mascarpone

For the set:

Brittle

Instructions

For the coffee cream, break the couverture into pieces and heat it with the cream in a water bath at a low temperature. When the chocolate has melted, add the coffee powder, stir until it has dissolved and stir in the mascarpone. Let the cream cool, cover with cling film and put in the refrigerator for about 8 hours, preferably overnight.
Proceed in the same way for the chocolate cream, only the coffee powder is omitted.
Before serving, stir the creams thoroughly and use a skin sack to squirt them in layers into tall glasses. Garnish with brittle.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.