Espresso Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 12)

Ingredients

Instructions

Crumble the chocolate in a saucepan. Rub the peel of one orange and squeeze both oranges. Add the orange peel, orange juice and butter to the chocolate and melt the chocolate in a double boiler. Take out of the bath and stir in 2 tablespoons of orange liqueur. Separate the eggs. Beat the egg yolks vigorously and add the liquid chocolate, stirring constantly. Then let cool down a bit. Beat the egg white until stiff and carefully fold it into the mixture with a spatula.
Fill into 12 espresso cups and let set in the refrigerator. Before serving, pour a teaspoon of liqueur into each cup, toss to cover the surface and garnish with a small cream tuff.

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.