Coffee-coconut-chocolate Cream

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 12 hrs 40 mins
Course Dessert
Cuisine European
Servings (Default: 8)

Ingredients

  • 4 sheets gelatin
  • 200 ml coconut milk
  • 200 ml milk
  • 8 tablespoon coffee powder (instant cappuccino), unsweetened
  • 300 g milk chocolate
  • 4 egg (s)
  • 4 cl liqueur (coffee), e.g. Baileys Coffee or others
  • 0.5 liter ½ cream

For decoration:

  • some chocolate decor chocolate beans or grated chocolate, for garnish
  • some desiccated coconut
Coffee-coconut-chocolate Cream
Coffee-coconut-chocolate Cream

Instructions

  1. Soak the gelatine in cold water.
  2. Mix the coconut milk and the milk with the coffee powder.
  3. Crush the chocolate and melt it in a hot water bath. Separate half of the eggs. Beat the egg yolks and the remaining eggs with the coffee and coconut cream in a hot water bath until thick and frothy.
  4. Dissolve the squeezed gelatine in the cream. Stir in the coffee liqueur and chocolate. It is best to put the mixture in the refrigerator overnight.
  5. Whip the cream until stiff. Beat the egg whites until stiff. Carefully fold both into the cream one after the other.
  6. Chill in the refrigerator for at least 4 hours. To serve, place in glasses and garnish with the coconut chips, espresso beans or chocolate shavings.
  7. The dessert looks especially pretty in small glasses.
  8. Variations: White chocolate makes it sweeter and the coffee taste more intense. Also tastes great with fresh fruit, or as ice cream from the freezer that has already been thawed.

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