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Coffee Flavored Chocolate Cream

Created by All Foods Natural, Monday, 22 October 2007

Description

This chocolate cream puts a delicious end to any meal. Garnish with fresh mint leaves, fan shaped strawberries, canned tangerine segments, chopped toasted nuts, or whipped cream.

Ingredients

At a glance

Ingredients

Chocolate

Coffee

Course/Dish

Pastry Cream / Custards / Mousse

Seasonal Eating

Meal Time

Serves

3		egg yolks
6 Tbs		sugar
1 Tbs		cornstarch
3 oz		dark chocolate, about half a tablet of the cooking sort
1 Tbs		cocoa powder, level
3/4 cup		milk
1 cup		pound cake, crumbled
6 Tbs		coffee

Methods/steps

1	Distribute the crumbled cake between 6 glass ramekins and pour 1 Tbs coffee on top of the cake. Let it soak while you prepare the rest.
2	In a sauce pan, mix cocoa powder with a little milk, stirring to prevent lumps. Slowly, add rest of milk, coffee and chocolate pieces. Mix well and heat up to the boiling point, but don't let it boil.
3	In another pan, beat egg yolks with sugar in another bowl. Add cornstarch and mix.. Drip the hot chocolate and milk mixture on top of the eggs. Start cooking on low heat.
4	Cook gently, whisking continuously. When the cream begins to thicken, take it off the heat and whisk vigorously for a couple of minutes. Return to the heat and cook a few minutes more, don't stop the whisk, again up to the boiling point. Turn off the heat, and keep stirring 2-3 minutes more.
5	Pour the cream on top of the coffee soaked cake. Let it cool down. Garnish and serve.

Cooking time: 15 minutes

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		278.04
Calories From Fat (32%)		87.65
		% Daily Value
Total Fat 10.28g		16%
Saturated Fat 5.58g		28%
Cholesterol 117.23mg		39%
Sodium 24.91mg		1%
Potassium 163.04mg		5%
Carbohydrates 43.39g		14%
Dietary Fiber 0.70g		3%
Sugar 14.29g
Sugar Alcohols 0.00g
Net Carbohydrates 42.69g
Protein 5.41g		11%

Additional Tips

Heat the cream up to the boiling point, but don't let it boil. Take it off the heat source before it happens.

Use very low heat. To prevent the taste of un-cooked cornstarch, try the cream just when it starts to thicken and try it again later, when it has cooked for 2-3 minutes. You will notice the difference.

For coffee chocolate cream with a twist, try to use coffee liquor instead of coffee or a mix of both.

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