Chocolate Cream Coffee Food

CHOCOLATE AND COFFEE CREAM PIE

Steps:

• For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
• For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
• To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.

COFFEE CREAMS

Steps:

• Beat the egg white until frothy but not stiff.
• Sift the icing sugar into a bowl and mix with enough of the egg white to make a firm paste
• Add the coffee essence, mix and knead together.
• Roll out on a board well dusted with icing sugar and cut into circles
• Transfer onto waxed paper and leave overnight until set and firm to the touch
• Melt your chocolate if using any, cover fondant with chocolate place in the fridge till set

CHOCOLATE CREAM COFFEE

Steps:

• Reserve one tablespoon of the whipping cream and set aside.
• Whip the remaining whipping cream.
• In a suacepan, over low heat, combine the reserved cream with the chocolate syrup.
• Add coffee to syrup mixture slowly. Stir
• Pour into a mug and top with whipped cream.
• Sprinkle with cocoa powder.