- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 2 tbsp caster sugar
- 100 ml freshly brewed espresso coffee
- 300 ml thickened cream
- 50 g dark chocolate chips (70% cacao)
- dark chocolate shavings (70% cacao), to serve
- cookies (such as Amaretti or biscotti), to serve (optional)
Chilling time: approximately 30 minutes
Instructions
- Add the sugar to the hot coffee and stir to dissolve it. Refrigerate until cold.
- Pour the cold coffee and cream into a large bowl and whip with electric beaters on high for 1–2 minutes or until soft peaks form. Gently fold in the chocolate chips.
- Transfer the crema di caffè to four coffee cups and top with dark chocolate shavings. Serve with some cookies on the side, if you like.
Images and recipes from The Italian Home Cook by Silvia Colloca, published by Pan Macmillan Australia (RRP $44.99). Photography by Rob Palmer.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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