Tag: coffee dessert

Chocolate Meets Espresso for Heavenly Indulgence

Posted on by Sara Walker

It happens to all of us. That moment when we just know we need chocolate, or coffee, or both. Sometimes it’s after a hectic meeting on a Monday morning. Sometimes it’s to start off the weekend with a kick on a Friday afternoon, and sometimes it’s because we are faced with a problem that’s so paramount that without chocolate and coffee we just can’t handle it. Coffee and chocolate can be life savers. Especially when combined. Of course they can be enjoyed just for the sake of enjoying them as well. They are, after all, deliciously indulgent.

In the below recipe you will find espresso and coffee combined. Divine. Heavenly. And flourless, so that means it’s almost healthy, right? Or not.

We found this recipe in the Huffington Post.

Fallen Mocha Soufflé

Ingredients

  • 4 ounces semisweet chocolate
  • 4 tablespoons unsalted butter
  • 4 large eggs, separated
  • 2 teaspoons instant espresso powder (you can also add 2 tblsp of Kahlua together with the espresso powder when combining the ingredients)
  • 1/8 teaspoon cream of tartar

Directions

  • Preheat the oven to 450°F. Butter and sugar a 4-cup soufflé dish or deep 1-quart baking dish (3 to 4 inches deep).
  • In a small saucepan, combine the chocolate and butter, and stir over low heat until melted. Remove from the heat and whisk in the egg yolks. Pour the mixture into a large bowl and stir in the espresso powder.
  • In a large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
  • Stir one-third of the egg whites into the chocolate mixture. With a spatula, gently but thoroughly fold in the remaining egg whites. Scrape the soufflé into the dish. Place the dish in a larger baking dish or a small roasting pan and fill with hot water to come halfway up the sides of the mold.
  • Place in the oven, reduce the temperature to 400°F, and bake for 20 to 25 minutes, until puffed and beginning to crack around the edges.
  • Remove from the oven and the water bath and set on a rack to cool. As it cools, the soufflé will collapse. Unmold carefully and invert onto a serving plate. Serve warm or chilled.

You can of course serve this recipe with a nice cup of coffee and you can get the coffee beans from us. And all other great coffee ingredients you could possibly need for future endeavors in the kitchen.

fallen-mocha-souffl_456X342

Coffee Chocolate Truffles

Posted on by Sara Walker
When looking for a good coffee chocolate truffle recipe you might get a bit annoyed by the fact that most people tend to use instant coffee in their truffles. If you are a coffee connoisseur eager to use your recently purchased high quality coffee beans you might feel a bit snubbed. What’s the fun if you can’t put to use the incredible coffee by matching it with equally incredible cacao? Of course you could just use the coffee beans for your regular cup of java in the morning, but it’s always nice to experiment with new flavors, is it not? At least here at the Wholesale Coffee Co. we enjoy trying out new things with our coffee beans, but then we are obsessed with coffee… Anyway: enjoy the truffles!

Prep Time: 45 minutes

Cook Time: 4 hours

Total Time: 4 hours, 45 minutes

Yield: Makes about 20 to 25 truffles.

Ingredients:

  • 3/4 cup heavy whipping cream
  • 8 ounces good quality, chopped semi-sweet chocolate
  • 2 tablespoons finely ground coffee beans (I used Sumatran, but you can select based on your personal preferences)
  • 2 tablespoons unsalted butter
  • 2 tablespoons Kahlua (or homemade coffee liqueur)
  • 1.5 cups finely chopped pecans, walnuts or other nuts, or 1/2 cup unsweetened dark cocoa powder or confectioners sugar

Preparation:

  1. In a double broiler, bring the cream to a simmer.
  2. Slowly add the chopped chocolate a few pieces at a time, whisking constantly until the mixture is thick and smooth.
  3. Whisk in the coffee.
  4. Whisk in the butter until it is fully melted.
  5. Slowly whisk in the Kahlua. Add it very slowly if it is chilled. (This will prevent it from hardening the chocolate and harming the final product’s texture.)
  6. Remove the mixture from heat and pour it into a shallow baking dish.
  7. Place the baking dish in the fridge overnight or in the freezer until the chocolate has hardened (roughly a few hours).
  8. Once the chocolate has hardened, spread the chopped nuts or other toppings across a large, flat surface (such as a cutting board).
  9. Remove the chocolate from the fridge/freezer.
  10. Scoop a bite-sized piece of chocolate from the baking dish, roll it into a ball with your hands and roll it in the toppings. Set it aside on parchment paper or a baking sheet.
  11. Repeat until you have used all of the chocolate.
  12. Cover and refrigerate the truffles until they are firm.

Serve cold or at room temperature. When stored in a sealed container, the truffles keep about two weeks in the fridge or two months in the freezer… assuming you can keep yourself from eating them all first!

chocolate truffle

Coffee-walnut Semolina Squares

Posted on by Sara Walker

So there are some great British chefs. They also happen to have some rather great British recipes. Thankfully they willingly share those recipes as well. Below you will find one such recipe – coffee-walnut semolina squares. Sounds intriguing, doesn’t it? Not the average kind of petit four, but then they aren’t the average kind of chefs. Enjoy!

Coffee-walnut Semolina Squares

  • 3 tbsp of semolina
  • 3 tbsp of ghee
  • 270ml of water, warmed
  • 1.5 tbsp of instant coffee powder
  • 50g of granulated sugar
  • 8 walnuts
  • olive oil
  • 1 sheet of gold leaf

 

1. Pre-heat the oven to 170°C/Gas mark 4. Put the semolina in a deep frying pan and dry-roast over a moderate heat until it is very lightly coloured and has a nutty aroma

2. Stir in the ghee and cook for 2 minutes, then add the warm water and cook until it has been absorbed by the semolina

3. Stir the coffee into 2 tablespoons of warm water and then add to the semolina, along with the granulated sugar

4. Cook, stirring, until the mixture has thickened enough to leave the sides of the pan

5. Meanwhile, scatter the walnuts onto a baking tray and bake in a preheated medium oven for 3-5 minutes or until starting to turn brown and crisp

6. Crush 4 of them in a bag with a rolling pin, and set aside the other 4 to garnish. Stir the crushed walnuts into the mixture

7. Spoon onto a greased tray and cool until it solidifies. Cut into 2.5cm squares, garnish with a piece of roasted walnut and gold leaf petals