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!

Prep Time30

Cook Time5

stabilizing1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: coffee dessert

Calories: 753kcal

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 the ganache for 12 hours.

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.
Using a spatula, level the ganache in each cavity.
Cover with plastic wrap and place in the freezer for at least 12 hours.

In the saucepan, melt the cocoa butter over medium heat. Semi-melt the chocolate in the microwave.
Pour 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.

Measure all ingredients using a digital kitchen scale.