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Chocolate foam with coffee

Chocolate foam with coffee

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Mix the yolks, butter and 1 tablespoon of sugar until a homogeneous cream is obtained. Beat the egg whites with the remaining sugar, gradually added, until you get a glossy meringue. In a bowl, put the coffee liqueur, coffee and chocolate broken into pieces. Place the bowl on a steam bath and stir until the chocolate melts. Set the bowl aside and incorporate the cream with the yolks, then the meringue, stirring gently.

The obtained composition is poured into cups and left to cool for at least 3 hours before being served.

Chocolate foam with coffee it can be decorated with mint leaves and grated chocolate

How to prepare coffee and chocolate icing

Boil the coffee and sugar for 5 minutes (no less) over medium heat, remove from the heat and after 2-3 minutes, add the chocolate and butter.

Stir vigorously until smooth. Don't be afraid if it looks cut, it will become creamy after it has cooled. Good appetite!

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Chocolate foam with coffee is a quick and delicious dessert. For this foam recipe, you must first mix the yolks well with butter and a spoonful of sugar, until a homogeneous cream is obtained. Beat the egg whites with the remaining sugar, gradually added, until you get a glossy meringue.

In a bowl, put the coffee liqueur, coffee and chocolate broken into pieces. Place the bowl on a steam bath and stir until the chocolate melts. Set the bowl aside and incorporate the yolk cream, then the meringue, stirring gently. The chocolate foam with the obtained coffee is poured into cups and left to cool for at least 3 hours before being served.

Chocolate foam with coffee can be decorated with mint leaves and grated chocolate.
The source of this recipe is the Truedelights blog.

3 coffee recipes made with Krups Intuition

I like coffee and I like intuitive devices that do their job, so it was & # 8222a match made in heaven & # 8221 between me and Krups Intuition from the beginning!

The year that changed so much, one thing remained unchanged: my passion for coffee! I obviously miss the coffee outings, the escapades to discover new coffee shops, in Bucharest, but also in other lands & # 8230

But I made a discovery that alleviated the longing for walks and coffee in the city. In fact, he successfully replaced them! It's about the automatic espresso machine Krups Intuition.

I don't have patience in general and I don't want to spend my free time studying user guides, so it was "love at first use" with Krups Intuition. Because its use is really intuitive & # 8230 no button or non-essential command, nothing complicated, all processes "in sight".

Restricted, espresso, cappuccino, milk or tea?

And the coffee made, whether it was a restricted or espresso short after a meal, for digestion, a cappuccino or a latte for an energizing treat, instead of dessert, was absolutely delicious, at the level and with the aroma of the one enjoyed in my favorite cafes. Obviously, I used the freshly roasted specialty coffee that they also use.

I also liked the idea of ​​replacing several devices with one, compact and very good looking! Krups Intuition can prepare coffee-based drinks, longer or shorter, with milk, thanks to the special nozzle that gives you the fluffiest and velvety milk foam. Of course, it can be used to quickly prepare teas.

And that's how a precious place was created in the kitchen. Which I will handle quickly, I know for sure, but for now I'm glad I have my favorite hot drinks.

Coming back to Krups Intuition, I took full advantage of the holidays, experimenting at home with coffee recipes. I had "tested" some of them in a professional environment, ie in cafes or other places, prepared by a real barista.

But I am also very happy with the results obtained at home! So here are the 3 coffee recipes prepared with Krups Intuition, in 2 strokes and 3 movements & # 8230 seriously, the pictures took me longer than preparing the drinks.

Irish cappuccino

Ingredient: 1 espresso shot, 130 ml milk, 14 ml condensed milk with Irish Cream flavor

Preparation: Prepare espresso at Krups Intuition - you don't have much to do, just open the appliance, select the Espresso option, the amount of water (40, 50 or 60 ml), the coffee intensity (I set it to maximum from the beginning ) and Start!

Foam the milk, including condensed milk. It is as simple an operation as making any drink at Krups Intuition. At the end, the milk foam is added over the espresso, and for a delicious final touch, I sprinkled a little flavored hot chocolate powder, but you can fill it with chocolate flakes, almonds, pieces of soft meringues.

For a more sophisticated version, with alcohol, you can replace condensed milk with 10 ml of Irish Cream.

White chocolate mocha

Ingredient: 1 long, 130 ml milk, 4-6 cubes of white chocolate

Preparation: Bake at Krups Intuition, directly over the white chocolate cubes, to melt them. Again, very simple: select the Long Coffee option, the amount of water, the coffee intensity (if not already set) and Start!

Froth the milk and add it over the coffee. At this point, the chocolate is already melted and contributes to the aroma of the coffee.

Tiramisu espresso martini

Ingredient: 1 shot espresso, 15 ml vodka, 30 ml liqueur tiramisu

Preparation: Mix well in an espresso shaker, vodka, liqueur and 4 ice cubes. Strain and pour into a martini glass. Decorate with 2 coffee beans.

There are a variety of options for this coffee cocktail. You can use a classic coffee liqueur (Kahlua) or different variations (cappuccino liqueur, latte macchiato liqueur & # 8230)

Chocolate foam with almonds

The cold urges us to focus on delicious sweets - in the cold season, we need the energy provided by desserts, which even have an antidepressant role. If we also say the word "chocolate", we will probably draw all eyes on us, which is preferred by many of us. It is definitely a recipe for success!

The sweet-bitter taste of almonds completes the special flavor of the chocolate foam. We are convinced that you will often prepare this recipe for all your loved ones. Good appetite!

Ingredients and quantities for 8 servings:

3/4 cup milk
4 husband eggs
1/4 cup granulated sugar
170-200 g semi-sweet household chocolate
1 teaspoon vanilla essence
1/2 teaspoon almond essence
2 to 3 tablespoons finely chopped almonds.

Method of preparation:

1. In a medium-sized bowl or saucepan, mix the milk, eggs and sugar until you get a homogeneous composition. Leave the pot on low heat, stirring constantly, until the composition is thick enough to "wrap" a stainless steel spoon with a thin film. At this point, it is time to remove the vessel from the heat.

2. Add the pieces of household chocolate and the aromatic essences. Stir until the chocolate melts.

3. Pour the resulting composition into 8 bowls or cups of ice cream. Sprinkle everything with finely chopped almonds. Let the cups cool for a few hours or overnight.

Chocolate Foam

When I posted the Nestle chocolate tart (recipe here) I promised to come back with a chocolate mousse recipe. I prepared the recipe proposed by Nestle, because it seemed the simplest, convince yourself by reading the list of ingredients. This foam doesn't really take you long to prepare, it has an airy texture and such an intense chocolate taste!


Nestle Chocolate Dessert Noir- 105 g
Eggs- 6 (at room temperature)
Salt - 1 knife tip

Method of preparation:

1-Melt the chocolate in a bain-marie and let it cool a little.
2-Separate the egg whites from the yolks.
3-Put the salt over the egg whites and beat with the mixer until it turns into a hard foam.
4-Mix the yolks with a spoon.
5-Pour the chocolate thinly over the yolks, stirring constantly until smooth.
6-The egg white foam is incorporated into the chocolate mixture gradually, mixing with a spatula lightly, from bottom to top.
7-Pour the composition into glasses and leave in the refrigerator for 2-3 hours.

Chocolate mousse

Chocolate mousse, an airy, fine and creamy foam!

It is an easy and fast dessert, it has few ingredients, it looks presentable. It can be consumed in summer or winter, whenever we need a treat. We recommend for all those who love chocolate sweets.


• 85 gr chocolate (70% cocoa)
• 85 gr butter (82% fat)
• 30 ml hard espresso coffee
• 2 eggs
• 85 gr sugar + 1/2 tablespoon sugar
• 15 ml rom
• 1 teaspoon water
• a little salt

Method of preparation:

Chocolate cream: in a saucepan put the broken chocolate pieces, diced butter and coffee. We place it on a pot with water that boils slowly (the fire is kept to a minimum under it) and we rarely mix it with a whisk until everything is melted and homogenized. We put the pan aside.
Egg cream: in another pan put the egg yolks, 85 g sugar, rum and water. We place it on the pot with boiling water and with a whisk we beat the mixture well on the steam, until the sugar is completely melted. It will take about 8-10 minutes if you perform the operation manually. But you can also use a mixer. When the sugar is completely melted (run your finger over the bottom of the pan and feel if there are any more melted granules of sugar), take the pan off the steam and put it with the bottom in a bowl in which you put ice cold water. Continue to stir until the egg cream is cooled, about 3-4 minutes. You will feel how the cream thickens and in the end it will flow from the wire in a thick thread. Check the cream with your finger and when you feel it at room temperature it is ready.
Pour the chocolate cream over the egg cream and mix well, stirring gently with the whisk. Add a little salt. Put the cream obtained in a large bowl, because at the final step you need space to mix.
Foam: beat the egg whites with the mixer. When the foam starts to form, add the rest of the sugar (1/2 tablespoon) and continue beating until the foam stays on the phone. It is important that the foam is well beaten: turn the bowl upside down and if the foam does not flow from it, it is ok.
Now follows the most important step, the one that will give you an airy texture: put 1/3 of the egg white foam over the cream. Stir gently with the target: put the target under the foam and lift. repeat this movement until the two are homogenized. They do not have to be perfectly homogenized, mixed until no thick white creams are seen through the cream. Add another 1/3 of the foam and repeat the light mixing from the bottom up. At the end, incorporate the remaining 1/3 of the foam. Always make the movements easy, do not mix vigorously, because the foam will be left and the mousse will not be aerated.
Portion foam into glasses. And now the movements must be easy. Take the foam lightly with a spoon / teaspoon and let it flow into the glass. Do not mix in glasses, do not level! If you want the foam to settle better in the glasses, beat them lightly with the bottom of the table. Refrigerate the mousse for at least 4 hours or overnight.
Top with chocolate, whipped cream, coffee beans.

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Chocolate mousse with coffee

An aerated foam, a fluffy cream that would successfully crown a profiterole or a fluffy cake top. A dream of chocolates, a delight of coffee lovers, perfect dessert for me.
Ode to chocolate and coffee! :))))))

100 gr dark chocolate
50 ml condensed milk
2 tablespoons coffee
2 egg yolks
4 egg whites
5-6 tablespoons sugar + 2-3 tablespoons
100 gr butter
o lingura esenta rom
15 ml water
a sachet of vanilla sugar
a knife tip salt.

Personally, nothing against raw eggs.
If your conscience says NO, then do not enjoy this dessert but do not do it without aerated foam because you will not get the necessary consistency.
Nothing more pleasing to the ear than the phrase: the most super, super awakening, the best dessert in the world, the most! expressed by my friend's daughter who was awakened from sleep, nervous :)) with a fragrant and fine cup.

1. Prepare a saucepan with water, which you boil.
In a metal bowl (or other saucepan) put chocolate, butter, condensed milk and coffee (if you do not have condensed milk make a concentrated coffee and put 50 ml replacing milk and coffee powder) and put them over the bowl with boiling water.
Stir until smooth and then leave to cool.

2. In another metal bowl (or saucepan) put the raw yolks together with 5-6 tablespoons of sugar, water and rum.
Place it on top of the pot with boiling water and stir continuously. Do not stop until the sugar is melted and the consistency of the mixture is fine, creamy, thick, creamy. It takes a while, somewhere in 7-10 minutes.

3. When both mixtures have cooled, mix and mix.

4. Mix the egg whites. Add the remaining 2 tablespoons of sugar and mix for another 2 minutes.
Turn off the egg whites for decoration and take 1/3 of the remaining one and mix with the chocolate and the yolks.
Add the rest lightly, lightly. We need an airy, fluffy cream, so don't rush.

5. Divide into bowls and spread the remaining egg white on top.

This part is not necessarily necessary.
You can also put whipped cream or ... nothing.

Let it cool for at least 2 hours (don't think I did that :))) because I can't resist :))).
It's great.

Check with dark chocolate icing

  • Separate the egg whites from the egg whites in two bowls. You start with the yolks. Rub them with 100g of sugar until they become foam with the mixer. Add the oil a little until it is completely incorporated.
    Beat the egg whites, add 100g of sugar, beat the egg whites again, add the vanilla sugar and baking powder.
    You start to add egg whites and flour over the egg yolks, alternately, mixing carefully, with a wooden spoon or a special spatula (I received it as a gift from my aunt, because she said that it is good to mix compositions and to I could take all the contents from a bowl, without putting my finger, tongue, etc. on the walls of the bowl, but I hope you imagine that I do not give up my favorite part of making cake, namely eating cake dough.)
    After mixing, take 3-4 tablespoons of the composition in a bowl, add the candied fruit cut into pieces in the rest of the composition and pour the dough into trays lined with baking paper. I got 3, but my trays are small.
    In the bowl with the remaining composition add a teaspoon of black cocoa and mix well. Put this composition in all the trays evenly, so that you have a piece of cocoa in each tray.

Put the cake on medium heat in the oven, about 30 minutes. take it out and let it cool and prepare the dark chocolate icing.

Crush in a dark chocolate bowl, add 2-3 tablespoons of coffee and put in a bain marie, or in the microwave until the chocolate melts. Incorporate the butter bottle so that it becomes creamy and put it with the help of a spatula on the surface of the cake. Sprinkle with almond flakes or walnut pieces and leave it until the next day.

Chocolate and coffee cake


  • Rock:
  • 3 eggs
  • 100 g of sugar
  • 100 g flour
  • 2 tablespoons oil
  • 50 ml prepared coffee
  • 1 teaspoon baking powder
  • vanilla essence
  • Chocolate cream:
  • 200 g milk chocolate
  • 200 ml whipped cream
  • 30 ml of hard coffee
  • Syrup:
  • about 50 ml of hard coffee, sweetened to taste
  • Glaze:
  • 75 g chocolate (54% cocoa)
  • milk, as much as chocolate to reach the desired consistency
  • Furthermore:
  • about 10 ordinary biscuits, enough to get a layer the size of the countertop
  • For decoration:
  • 200 ml whipped cream
  • 100 g mascarpone
  • 1 tablespoon powdered sugar
  • 1 sachet of vanilla sugar

Chocolate Mousse with Coffee - Recipes

Coffee is suitable for the beginning of a day, but the aromatic drink is enjoyed not only for waking up. We like it in various combinations and it has been included in many delicious recipes.

We teach you how to get real delights!

  1. Espresso Sorbet - is the cold version of an espresso. Espresso is kept in a container with ice cubes until it becomes solid.

Ingredients for 4-6 people:

  • 350 ml Espresso
  • 4 sugar cubes
  • 450 ml low-fat milk

In a shaker put the frozen espresso and the other ingredients, mix until soft.

  1. Cappuccino& # 8211 A Cappuccino is a normal (or double) espresso made in a cup of Cappuccino and is topped with a milk foam collar.

Add the milk foam over the espresso, and finally sprinkle with chocolate powder.

  1. Stained milk & # 8211 This Italian specialty is made from hot milk, milk foam and Espresso in equal parts.

Put the hot milk in the glass, then the milk foam and the espresso, without mixing, obtaining a layered appearance.

  1. Caffe Latte & # 8211 Latte or Caffe Latte is an espresso drink made with a lot of skim milk. It is perfect for those who like coffee with milk, for breakfast or for any time of the day.
  • 1 serving of espresso
  • 2 servings or more of skim milk
  • optional aroma

Prepare espresso, optionally, you can add flavoring syrup. Using a teaspoon, retain the foam formed on the surface of the skim milk and pour two thirds of the amount into the cup of Caffe Latte. Pour the rest of the skimmed milk on top. You can also get drawings by Latte Art methods.

  1. Irish Coffee or Pharisaer - Its appearance is around the nineteenth century, in the North Friesian Islands, but even today it is one of the drinks prepared in bars.
  • Whipped cream or milk foam
  • surrounded by sugar
  • 4cl brown rum
  • Cream Coffee

Put the sugar and rum in a glass, fill it with a hard and hot café crème. Finish with milk foam or whipped cream.

  1. Mozart coffee- this coffee is the creation of Goran Huber, of Austrian origin. Reminiscent of the famous Mozart Balls in Salzburg.

In a glass, slowly pour, in turn, the chocolate sauce and the Martipan liqueur. Add the milk foam and, finally, an espresso. Quantities may vary depending on preferences.

  1. Caffé Zabaione - is a coffee cocktail with a healthy portion of Advocaat (alcoholic beverage containing eggs)

In a glass pour slowly, in turn, the chocolate sauce and Advocaat. Then add the milk foam and, finally, an espresso.

To prepare these specialties you can use quality coffee beans by purchasing from here:

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