Coffee desserts International Coffee Day
Celebrate International Coffee Day on 1 October with two rich, coffee-infused desserts that are as bold (and delicious) as your brew.
Chocolate ganache tartlets with dalgona whip
- Makes 4
Ingredients
For the chocolate shortcrust pastry
- ¼ cup (60ml) cocoa
- 1 cup (200g) cake flour
- ½ cup (65g) icing sugar, sifted
- ½ cup (125g) cubed butter, ice cold
- 3 extra-large egg yolks
- 2 Tbsp (30ml) ice cold water
For the ganache filling
- ¾ cup (180ml) cream
- 200g dark chocolate
- 2 Tbsp (30ml) instant coffee
- ⅓ cup (80ml) boiling water
- 6 Tbsp (75g) caster sugar
- Chocolate shavings, for serving
LV
Liezl Vermeulen
‧ Chef
‧ Chef
ZS
Zhann Solomons
‧ Photographs
‧ Photographs
Method
- To make the pastry, combine the dry ingredients and butter in a food processor and mix to create a breadcrumb-like texture.
- While blending, add egg yolks and water in a steady stream until dough comes together in a ball.
- 3.Turn out on a surface and shape into a large disc. Wrap in clingfilm and chill until firm.
- Roll out to3mm Line 4x8cm tartlet tins (about 2cm deep) with pastry. Prick the bases with a fork. Chill for 15 minutes to firm up.
- Preheat oven to 180°
- Cover the pastry completely with baking paper, then add baking beads or dry, raw beans or rice.
- Blind bake tartlets for about 10 minutes until parbaked.
- Remove baking beads and baking paper then bake for a further 10-12 minutes or until pastry is cooked through. Cool completely in tins before unmoulding.
- To make ganache filling, heat cream until steaming hot (not boiling). Pour warm cream over chopped chocolate and set aside for 2 minutes. Stir mixture until smooth, ensuring all the chocolate is melted.
- Chill ganache until firm, about 30 minutes.
- Whisk ganache using an electrical whisk on high speed until quadrupled in size.
- Divide mixture amongst cooled tart shells, using a slightly warmed palette knife or spoon to smooth out the top.
- To make dalgona whip, combine coffee, boiling water and caster sugar. Whisk with an electrical whisk until fluffy, resembling meringue.
- Spoon dollops of dalgona whip on tartlets. Top with shavings and serve.
Chocolate coffee panna cotta
- Makes 6-8
Ingredients
For the panna cotta
- 2 tsp (10ml) gelatine powder
- 5 Tbsp (75ml) tepid water
- 3 slabs (90g each) 70% dark chocolate
- 2 slabs (90g each) good-quality milk chocolate
- 2 cups (600ml) cream
- ½ cup (110g) caster sugar
- ¼ cup (60ml) Italian blend espresso
- Store-bought peanut brittle, chopped, for serving
- Cocoa powder, for serving
LV
Liezl Vermeulen
‧ Chef
‧ Chef
ZS
Zhann Solomons, Fresh Living magazine
‧ Photographs
‧ Photographs
Method
- Place gelatine and water in a bowl and stir quickly to combine. Set aside for 10 minutes to bloom (absorb liquid).
- Create adouble-boiler by placing a small pot filled with water on the heat. Bring to a simmer and place a tight-fitting metal or glass bowl on top.
- Place chocolate in the bowl and stir until chocolate is melted. (Your bowl should never be too hot to touch by hand, as chocolate will then split.)
- Whisk cream and caster sugar to stiff peaks.
- Mix warm (not hot) espresso and bloomed gelatine together, whisking until smooth. (If there are any granules left, microwave for 5-8 seconds until melted, careful not to let gelatine get hot.)
- Mix together chocolate and cream, then add gelatine mixture.
- Spoon the mixture into a20cm serving dish or 6-8 ramekins.
- Set for 4-5 hours, or overnight for best result
- Serve straight from the fridge, sprinkled with peanut butter brittle chunks and dusted with cocoa powder, if you like.
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