Do you also need a cup of coffee to start your day<\/strong> or to feel satisfied after a meal? The moment of coffee perfectly concludes a convivial moment with its aromatic note, but when it transforms into dessert, the pleasure is doubled.<\/p>\n<\/div>Coffee and dessert: a ritual, a pleasure<\/strong><\/h2><\/div>The moment of coffee is a pleasant appointment for many<\/strong>, an essential moment of relaxation and taste to be enjoyed multiple times during the day.<\/p>\nTo enhance the enjoyment, we propose recipes<\/strong> for some irresistible desserts<\/strong> to prepare with our beloved dark beverage. Among the shared characteristics, there are the ease and speed of preparation. Just a little extra time, in addition to the time needed to prepare a steaming cup of coffee<\/strong>.<\/p>\nA few ingredients and a few minutes are all it takes<\/strong>. Even without the skills of a Michelin-starred chef, you can try these simple recipes<\/strong> and create tasty desserts<\/strong> to offer to your friends or savor in a moment of tranquility.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
Espresso to eat<\/strong><\/h2><\/div>A true cup to savor<\/strong> with a spoon in hand until the last soft bite.
\nFew ingredients are needed to make this coffee dessert<\/strong>, but a couple of hours of patience are required for it to set in the refrigerator before you can eat it.<\/p>\nFor 4 people, you will need:<\/p>\n<\/div>
\n- 250 ml of whipping cream<\/li>\n
- 100 g of milk chocolate<\/li>\n
- 2 cups of coffee<\/li>\n
- 2 tablespoons of sugar<\/li>\n
- 2 sheets of gelatin (for vegetarian option, agar agar can be used at a ratio of approximately 5 g per 250 ml of liquid)<\/li>\n
- 8 dry biscuits<\/li>\n<\/ul><\/h3><\/div>
If you are using gelatin sheets, first soak them in cold water. For the vegetarian version, take a small portion of the whipping cream (about 50 ml) and add agar agar. Mix thoroughly until any lumps are dissolved. If it is difficult to dissolve the agar agar completely, using an immersion blender can be the most effective trick. Then bring it to a boil for a few minutes.
\nFor both versions of the espresso to eat<\/strong>, continue by pouring the whipping cream, sugar, chocolate, and coffee<\/strong> into a saucepan. Heat the mixture, and as soon as it comes to a boil, turn off the heat. Add the squeezed gelatin sheets and stir until fully dissolved. Alternatively, add the agar agar mixture that was brought to a boil and stir to combine.
\nPrepare 4 cups – the ones you usually use for serving coffee<\/strong> are perfect – and crumble two dry biscuits into each cup, using your favorite kind or whatever you have in the pantry. Pour the “cooked” cream on top and refrigerate for a couple of hours. The version with agar agar also sets well at room temperature.
\nAs an extra touch, you can add a coffee<\/strong> bean to each cup. Even sprinkling a few coffee grounds<\/strong> on the surface of the dessert will intensify the unmistakable aroma<\/strong> that emanates from the cup.<\/p>\n<\/div>Coffee and Chocolate: An Irresistible Combination<\/strong><\/h2><\/div>The coffee-chocolate duo is pure pleasure that melts in your mouth in a sublime way.<\/strong> When the irresistible craving hits, this super quick recipe is the solution. It’s also perfect for impromptu dinners, when nothing has been planned beforehand, not even the dessert. Yet, in just a few minutes, with ingredients that are usually always available at home, you can make a beautiful impression. You don’t even need to turn on the oven; a quick trip to the microwave is enough to create a soft and delightful dessert<\/strong>.<\/p>\nFor the batter, you will need:<\/p>\n<\/div>
\n- 60 g of all-purpose flour<\/li>\n
- 60 g of sugar<\/li>\n
- 30 ml of milk<\/li>\n
- 30 ml of coffee<\/li>\n
- 60 g of egg (approximately 1 egg)<\/li>\n
- 15 g of unsweetened cocoa powder<\/li>\n
- Half a teaspoon of baking powder<\/li>\n
- 2 tablespoons of corn oil (olive oil is a bit too overpowering in flavor)<\/li>\n
- <\/li>\n<\/ul><\/h3><\/div>
Sift the flour and cocoa powder into a bowl, add the sugar and baking powder, and mix well. Add the liquids: egg, oil, and milk. Stir with a spoon or spatula until you obtain a thick batter without lumps.
\nGrease a 14 cm diameter glass bowl and pour the batter into it. Place it in the microwave for 3 minutes at 800W. If you have a microwave-safe silicone or plastic mold, you can use that as long as it’s suitable for microwave cooking.
\nLet it cool slightly, then flip it onto a serving plate. If desired, dust it with powdered sugar and serve it in slices. You can accompany it with a dollop of whipped cream, a quenelle of vanilla ice cream, or whatever you like<\/strong>. Either way, it’s delicious!<\/p>\n<\/div>Coffee Rice Pudding, an Unusual Dessert<\/strong><\/h2><\/div>In this dessert, the combination of ingredients enhances the aroma of coffee<\/strong>. Moreover, it can be easily adapted to a vegan version without sacrificing taste. There are no excuses not to try it. Are you ready for a cup of creamy espresso rice?<\/strong> This indulgent yet light dessert is perfect even for those who are gluten intolerant.<\/p>\nFor 4 servings, you’ll need:<\/p>\n<\/div>
\n- 600 ml of milk, plant-based for the vegan version<\/li>\n
- 50 g of cane sugar<\/li>\n
- 1 tablespoon of orange zest<\/li>\n
- 120 g of rice<\/li>\n
- 50 g of toasted hazelnuts<\/li>\n
- 1 tablespoon of coffee<\/strong> powder<\/li>\n
- Powdered cinnamon<\/li>\n<\/ul><\/h3><\/div>
Pour a little bit of milk into a cup. Pour the rest into a large saucepan along with the cane sugar, a pinch of cinnamon, and the orange zest. Heat it until the sugar is completely dissolved.
\nRinse the rice under running water several times to remove the starch, then add it to the milk. Reduce the heat, partially cover the saucepan, and let it cook for about 30 minutes.
\nMeanwhile, finely chop the toasted hazelnuts, reserving some whole ones for garnishing. Blend the cooked rice, adding the remaining milk to make it creamier
\nAdd the blended hazelnuts and coffee powder to the rice cream. Mix well and distribute the mixture into four cups.
\nDecorate with the whole hazelnuts and a sprinkle of coffee powder for a tasty and sophisticated result.<\/strong><\/p>\n<\/div>Coffee Truffles, Light and No-Bake<\/strong><\/h2><\/div>Coffee is so good<\/strong> that it can be enjoyed in any form<\/strong>. In this recipe, with ricotta cheese and cocoa, it takes the shape of irresistible truffles<\/strong> that can be devoured in one bite. The deliciousness of this recipe is guaranteed by the presence of cocoa, cookies, and, of course, coffee. The speed is ensured by the fact that no cooking is involved.
\nThe list of ingredients may be longer than the instructions, but you have to try it to believe it!
\nTo prepare the coffee truffles, you just need to mix all the ingredients together<\/strong> and refrigerate the mixture until it firms up. Then, shape it into sweet little balls. If you want to make them more inviting and have colored sugar sprinkles, chocolate sprinkles, or shredded coconut on hand, you can roll the truffles in a plate with the chosen decoration. Apply some pressure so that it sticks to the surface of the truffles. And voila, the little treasure trove of coffee sweetness is ready.<\/strong><\/p>\nFor 12 truffles, you’ll need:<\/p>\n<\/div>
\n- 150 g of ricotta cheese<\/li>\n
- 1 cup of coffee<\/strong><\/li>\n
- 100 g of sugar<\/li>\n
- 15 crumbled cocoa biscuits<\/li>\n
- 3 tablespoons of cocoa powder<\/li>\n
- Chocolate sprinkles, shredded coconut, colored sugar sprinkles… If you don’t have them in your pantry, it doesn’t matter. Often, before you have time to decorate them, the coffee truffles are already gone<\/li>\n<\/ul><\/h3><\/div>
Light Coffee Cake<\/strong><\/h2><\/div>Among the suggestions, this easy coffee cake<\/strong> couldn’t be missing. It has the characteristic of being very light and perfect for vegetarians, vegans, and lactose intolerant individuals<\/strong>. The cake is soft and delicate, but the flavor<\/strong> is aromatic and energizing, thanks to the coffee<\/strong>. It can be quickly prepared to start your day off with a boost of energy or to indulge in the taste of coffee after dinner.<\/strong><\/p>\nIngredients:<\/p>\n<\/div>
\n- 330 g of coffee<\/strong><\/li>\n
- 300 g of flour<\/li>\n
- 200 g of sugar<\/li>\n
- 1 packet of baking powder<\/li>\n
- 90 g of vegetable oil<\/li>\n<\/ul><\/h3><\/div>
For the coffee<\/strong> glaze:<\/p>\n<\/div>\n- 120 g of powdered sugar<\/li>\n
- 40 g of coffee<\/strong><\/li>\n<\/ul><\/h3><\/div>
Start by brewing the coffee in a Moka pot<\/strong>. You’ll need 330 g of coffee, which should be allowed to cool. In a large bowl, combine the sugar and cooled coffee<\/strong>. Stir until the sugar has dissolved. While continuing to stir, add the vegetable oil.
\nSift the flour and baking powder, and gradually add them to the bowl. Mix the dry ingredients into the wet ingredients until well combined and no lumps remain.
\nPreheat the oven to 180\u00b0C (350\u00b0F).
\nTake a 24 cm (9-inch) diameter cake pan suitable for baking in the oven. Grease it with a damp paper towel coated in oil and dust it with flour. If using a silicone pan, this step is not necessary.
\nPour the batter evenly into the pan and bake in the preheated oven for about 50 minutes.
\nOnce the cake is ready, remove it from the oven and let it cool.
\nTo make the coffee glaze<\/strong>, prepare another Moka pot of coffee<\/strong>, using 40 g this time. Place the powdered sugar<\/strong> in a bowl and gradually pour the cooled coffee over it. Stir until you obtain a smooth and fluid glaze. Pour the glaze over the cake, which should already be placed on a serving plate. Once the glaze solidifies, you can slice and enjoy this delightful cake.<\/p>\nCoffee can be used in various sweet recipes<\/strong>. These are just a few ideas to enjoy a good coffee in dessert form<\/strong>. They are all easy, quick, and delicious.
\nChoose the one that inspires you and give it a try!<\/p>\n<\/div><\/div><\/div>