Coffee Cream (Crema de Caffè)
Indulge in the rich and velvety experience of this traditional Crema de Caffè, a decadent dessert that marries the deep flavors of coffee, chocolate, and a hint of vanilla. Perfect for coffee lovers, this dessert is sure to impress. With its silky texture and balanced sweetness, it’s an ideal treat for any occasion.
Category: Desserts
Serving Size: 4
Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Coffee beans | 50g |
| Unsweetened cocoa powder | 5g |
| Whole milk | 150g |
| Brown sugar | 80g |
| Dark chocolate | 100g |
| Egg yolks | 6 |
| Vanilla bean | 1 |
Instructions
Step 1: Prepare the Coffee and Chocolate
- Chop the Dark Chocolate: Begin by finely chopping the dark chocolate using a knife. Set aside to allow it to soften as you work on the other ingredients.
- Toast the Coffee Beans: In a large, non-stick skillet, spread the coffee beans evenly. Heat over medium for a few minutes, stirring occasionally to release their aroma and flavor. This step is essential to enhance the depth of the coffee’s taste.
Step 2: Infuse the Milk with Coffee
- Heat the Milk: In a separate saucepan, heat the whole milk over medium heat until it reaches a boil.
- Add the Coffee Beans: Once the milk is boiling, remove it from the heat and add the toasted coffee beans. Stir gently to incorporate.
- Cool and Strain: Let the milk and coffee mixture cool down, then strain it through a fine-mesh sieve to remove the coffee beans. You should be left with a smooth, aromatic coffee-infused milk.
Step 3: Prepare the Cream Base
- Whisk the Egg Yolks and Sugar: In the bowl of a stand mixer, combine the egg yolks with the brown sugar. Use the whisk attachment to beat the mixture until it becomes pale and fluffy.
- Add Cocoa and Milk: Sift the unsweetened cocoa powder into the mixture and add the warm, strained coffee-infused milk gradually, whisking continuously.
- Heat the Mixture: Transfer the mixture to a saucepan and place it over low heat. Gently cook, stirring constantly until the cream thickens to a custard-like consistency. This step may take around 5-7 minutes. Be sure to stir constantly to prevent the mixture from curdling or sticking to the bottom of the pan.
Step 4: Final Touches and Serve
- Melt the Dark Chocolate: While the custard thickens, melt the chopped dark chocolate in a heatproof bowl over a double boiler or microwave in short bursts. Once melted, add the chocolate to the thickened cream mixture, stirring until smooth and glossy.
- Portion and Chill: Once the cream has reached the desired consistency, use a ladle to transfer it into small serving cups or bowls. Let the Crema de Caffè cool at room temperature before refrigerating for about 2 hours to set.
Tips for Perfect Crema de Caffè:
- Infuse the Coffee Well: Toasting the coffee beans before infusing them in the milk helps to release the essential oils and enhance the flavor of the coffee.
- Use a Fine Sieve: Straining the milk through a fine mesh sieve ensures a smooth and velvety texture, free from any coffee grinds.
- Temperature Control: When adding the milk to the egg yolks, it’s important to do so slowly and with the mixer running to prevent curdling.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 6g |
| Carbohydrates | 34g |
| Sugars | 28g |
| Fat | 18g |
| Saturated Fat | 9g |
| Fiber | 2g |
| Cholesterol | 185mg |
| Sodium | 45mg |
This Crema de Caffè is a perfect balance of creamy chocolate, aromatic coffee, and a touch of vanilla. Its smooth, rich texture and layered flavors make it a delightful treat to end a meal, or a comforting dessert to enjoy with friends and family. Whether served chilled or at room temperature, it’s sure to please any palate that craves the warm embrace of coffee and chocolate.
