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This is probably my favourite from the desserts in the Savoy Truffle so far. It was the perfect mixture of dark chocolate and strong coffee flavours, with a firm crust and dreamy creamy topping. I think next time I make it I’ll firm it up a little more by using more agar and letting it simmer a bit longer but it was lovely as-is.

coffee dessert, yes you know it's good news

A Coffee Dessert (Yes, You Know It’s Good News)
Mocha Dream Bars

Crust:
3 cups finely crushed cookies, any kind (I used Country Choice organic chocolate creme cookies)
1/4 cup finely ground chocolate covered espresso beans
1/2 cup chocolate syrup (storebought or homemade)

Topping:
2 packages (about 16 oz) vegan cream cheese substitute
1 box firm, silken tofu, blended smooth
1 cup sugar
30 grams bittersweet dark chocolate, chopped
1/2 cup espresso or VERY strong, black coffee, room temperature
1 tbsp agar agar powder/granules
1 tsp vanilla
pinch salt

cocoa powder and chocolate covered espresso beans for garnish

To make the crust, line a 9″ x 13″ baking pan with a piece of foil or parchment that is long enough that it extends over the short sides slightly. Mix the ground cookies and chocolate covered espresso beans with the chocolate sauce and press firmly, in an even layer, into the prepared pan. Set in the freezer.

To make the filling, pour the espresso or coffee into a small saucepan and sprinkle with the agar agar powder. Let rest for 5 – 10 minutes, then place over low heat and cook just until it begins to simmer. Remove from heat and set aside. Set the chopped chocolate to melt in a double boiler. While it is melting, beat the cream cheese with the sugar until it is creamy. Add the whipped tofu, the coffee-agar mixture, and the melted chocolate and beat until combined. Mix in the vanilla and salt. Pour this over the prepared crust, and let set in your fridge for four hours, or overnight.

To serve, carefully grasp the extra foil or parchment you have left hanging over the edges of the pan and lift the uncut bars onto a cutting board. Chop into 16 squares and garnish with cocoa powder (tapped over the chopped bars with a sieve) and some extra chocolate-covered espresso beans.

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