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Chocolate, Coffee and Cream Layered Dessert

Ingredients For 4 glasses 150 grams strong coffee. One tablespoon sugar (to taste). Melted chocolate. 400 grams heavy cream. 35 grams powdered sugar. Cocoa powder for dusting. For the chocolate layer: 400 grams milk. 75 grams cocoa powder. Preparation - Start by making the chocolate layer : Mix the cocoa powder into the milk and put it on low heat. Stir constantly while it cooks until it thickens to a nice consistency. - Divide the chocolate mixture among the four glasses and let it cool down completely. Best if you pop them in the fridge to chill properly. - Meanwhile, brew the coffee and let it cool down completely as well. Room temperature won't do, it needs to be properly cold. - Now whip the cream and fold in the powdered sugar. - Take half of this whipped cream and gently fold in the cold coffee, bit by bit. Spoon this coffee cream over the chocolate layer in each glass (once the chocolate is properly chilled). - Put the glasses back in the fridge for at least an hour to le...

Puff Pastry Cream Cones


These are pure magic for kids and adults alike!



Resources

Cost: 0.60 € per person
Preparation time: 35 minutes


Ingredients

for 4 cones
  • 1 sheet of rectangular puff pastry.
  • 1 egg yolk.
  • 1 tablespoon of milk.
  • 300g whipping cream.
  • 50g icing sugar.


you'll also need

  • 4 cone-shaped molds.
  • 1 piping bag.
  • chocolate sprinkles.

Preparation

Preheat your oven to 190°C.
Cut the puff pastry into strips about 2cm wide, then wrap them around the mold in a spiral, starting at the narrow end. Each layer should overlap the one below it. Wet your hands with a bit of water and run them over the pastry, pressing gently so the layers stick together...
Brush the pastry with the egg yolk beaten with milk, then place the cones in an oven-safe dish with the wide end facing down...
Bake until the pastry turns golden brown. Working carefully so you don't burn yourself, remove the molds from inside the cones before they cool down completely...
Whip the cream with the icing sugar, transfer it to a piping bag, and just before serving, fill the cones. Dust them with chocolate sprinkles...



Enjoy your dessert!



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