Viral Coffee Dessert

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This Viral Coffee Dessert has a rich coffee flavor, a creamy texture, and a beautiful coffee bean shape. The dessert is perfect for coffee lovers! You will be amazed by the melt-in -your-mouth texture and an irresistibly cute presentation.

Why You’ll Love This Recipe

• This dessert is for coffee lovers. Try also Coffee Macarons or mousse.
• Dessert is light and has an amazing texture. Try a Mango or Raspberry dessert.
• Simple ingredients and no baking required. Check also cheesecake or creamer.

Ingredients

• Chocolate: White and milk chocolate. For the coating, you can use dark or milk chocolate. Use good-quality chocolate. I used Callebaut.
• Cream: Heavy cream. Do not substitute with milk or half-and-half.
• Gelatin: Important ingredient; do not substitute or skip.
• Cheese: Mascarpone cheese. Use your favorite brand.
• Coffee: Instant coffee and fresh espresso.
• Cookies: Ladyfinger cookies. You can use store-bought or homemade cookies.

How to Make Viral Coffee Dessert

• Make Coffee Whipped Ganache. This can be done a day ahead because ganache requires at least 12 hours to stabilize.
• Assemble dessert. After assembling, the dessert needs to be in the freezer for at least 12 hours.
• Prepare chocolate coating and finish assembling the dessert.

How to Make Coffee Whipped Ganache

In the small bowl or cup, add powdered gelatin and cold water. Mix with a spoon or spatula and set aside. Place the chocolate in the tall cup. In the saucepan, over medium heat, bring the heavy cream and instant coffee to a simmer without boiling. Pour warm cream over the chocolate and let it sit for a few minutes. Emulsify with an immersion blender. Add mascarpone cheese and emulsify again. Add cold heavy cream and emulsify again. Transfer ganache into a flat container and cover with plastic wrap “to contact”. Refrigerate ganache for 12 hours.

How to Assemble

Using a hand mixer, whip the ganache and transfer it into a pastry bag. Do not over-whip ganache! Place the silicone mold on the cutting board or tray. Pipe ganache into about half of each cavity of the mold. Using a spatula, move ganache to the sides of the mold. Soak lady finger cookie into espresso and place them in the center of the mold. Pipe ganache over the cookie. After that, using a spatula, level the ganache in each cavity. Cover with plastic wrap and place in the freezer for at least 12 hours.

How to Make Chocolate Coating

In the saucepan, melt the cocoa butter over medium heat. Semi-melt the chocolate in the microwave. Pour the chocolate into the melted cocoa butter. Emulsify with an immersion blender. Make sure the chocolate is melted and there are no chunks left. The working temperature for the coating is 30^oC -32^oC.

For the final steps, you need to remove each coffee bean from the silicone mold and dip it into the chocolate coating. After that, transfer the dessert to the box or tray. Let the dessert defrost in the refrigerator for a few hours before you can enjoy it.

Expert Tips

• Measure all ingredients using a digital kitchen scale.
• Use good quality chocolate.
• You can also place some homemade caramel right into the center of the dessert.

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