Creamy coffee delight with chocolate
Preparation: 15 min.

Creamy coffee delight with chocolate

dessert chocolate

From Een pan

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Ingredients

Preparation time: 15 min

2 teaspoons instant coffee
6 tablespoons heavy cream
2 tablespoons white cashew nut butter
3 tablespoons sugar
30 g chocolate (75% cocoa)
2 tablespoons coconut milk

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Delhaize
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Preparation

  1. Mix the cream with the cashew nut paste until smooth and creamy.
  2. Melt the chocolate (set some aside for the finishing touch) together with the coconut milk in the oven at 50 °C. Remove from the oven and stir together.
  3. Mix the instant coffee with the sugar and 3 tablespoons of water. Whip the mixture until stiff peaks form (this takes about 6 minutes).
  4. First, spread a layer of cashew cream in the glasses, followed by a layer of whipped coffee. Repeat and finish with the melted chocolate and, if desired, some chopped chocolate.
  5. Serve immediately.

Enjoy this creamy, coffee-like indulgence!

TIP: White cashew nut paste

Cashew nut butter is usually light brown in color, but for this recipe, you want to use white cashew nut butter so that it doesn't have the same brown color as the whipped coffee and you can see the different layers clearly. Can't find white cashew nut butter? Make your own (see recipe below). Or use pistachio butter, which has a beautiful light green color and a deliciously sweet taste.

 

Tip: make your own cashew nut butter

Blend the (soaked) unsalted nuts into a smooth paste in a powerful blender. Scrape the nuts down from the sides of the blender bowl as you go. You can add some coconut oil if you like, which will make it easier to blend. This takes about 10 minutes (stop occasionally to prevent the blender motor from overheating).

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