Coffee Cream With Bitter Chocolate

Recipe Ingredients

4 tablespoons	60ml	Sugar
1/2 cup	118ml	Strong black espresso coffee - freshly made
3 1/2 oz	99g	Semisweet chocolate - broken small pieces
1 1/3 cups	315ml	Heavy cream
4 tablespoons	60ml	Dark rum
4		Amaretti cookies - broken up

Recipe Instructions

Add the sugar to the freshly made coffee and stir until dissolved. Leave it to cool.

Melt the chocolate pieces in a glass bowl over a pan of simmering water, or in a double boiler. Alternatively, melt the chocolate in a bowl in the microwave on medium, taking care not to overheat it.

Pour the chocolate on a piece of waxed paper and spread it out with a spatula until it is 1/8-inch thick. Place the paper in the freezer for 10 minutes.

Meanwhile, beat the cream until it begins to thicken; then slowly add the cooled coffee together with the rum. Continue to beat until the coffee cream holds stiff peaks.

Fold the Amaretti cookies into the cream mixture. Spoon the cream into glasses.

Remove the chocolate from the freezer and cut into rough shards or triangles. Decorate the coffee creams with the chocolate shards, and serve immediately.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1996

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