Desserts. With flavours of your favourite drink.
What’s there not to love?
A quickie (pun unintended) for your hot date? Bring
on the Affogato.
Want to impress guests with an exotic-looking
dessert that doesn’t actually require cooking? Try the Brownie Coffee Chocolate
Truffles or the No-bake Coffee Chocolate Pot dae Crème. Even your mother-in-law
would be floored.
If you can operate an oven, the range expands to
Chocolate Espresso Cupcakes, Biscottis, and popsicles.
Whatever you choose, the end result will put a smile
on your face.
1. Brownie Coffee Chocolate Truffles
Yields: 8
bite-size pieces
Ingredients:
150
g brownies
1
Caffè di Artisan coffee pod
1
cup chocolate chips
Directions:
Crumble
the brownies into a bowl. Pour the liquid from the coffee pod and mix well.
Scoop
out small bite-size portions onto a non-stick mat with a spoon or ice-cream
scooper. (The mixture will be sticky and hard to roll)
Place
the sheet in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Roll
into balls and smooth it out. Put it back in the fridge for 10 minutes.
Meanwhile,
melt the chocolate in the microwave or double boiler. Dip the balls and place
it back on the sheet. Let it set on the counter or pop it back in the fridge
for 10 minutes.
Notes: To
melt the chocolate in the microwave, add the chocolate to a bowl and place it
in the microwave for a minute. Some of the chips may not melt but stir it and
eventually it will. Microwave for additional 30 seconds if the chips won't melt
after stirring.
2.
Ice Cream with Hot
Coffee (Affogato) 
Ingredients:
1
scoop of vanilla ice cream or Italian gelato
1
Caffè di Artisan coffee pod of your choice
1/4
cup hot water
For Garnish (Optional):
Nut
brittle
Directions for Affogato:
Add a scoop of Ice-cream or Gelato to the serving glass.
Pour a Caffè di Artisan coffee/ Espresso pod into another cup and use a
frother to froth it up. Add the hot water.
Pour the coffee over the ice cream and serve immediately.
For a delicious twist, garnish with this simple Nut Brittle
Directions for Brittle:
Melt a 1/2 cup of sugar until the colour changes to light amber.
Pour onto a non-stick mat or non-stick paper and sprinkle with coarsely
chopped pistachios or other nuts.
Place in the freezer for 10 minutes.
Break into big pieces after removing from the paper.
Place on top of your Affogato and serve
3. Chocolate Espresso Cupcakes