These individual coffee cream cups are a sophisticated Polish-inspired dessert that balances rich chocolate with the robust aroma of strong coffee and a hint of rum. The creamy filling, stabilized with egg yolks and instant gelatin, offers a smooth, mousse-like texture that contrasts beautifully with the crisp chocolate shell. Perfect for dinner parties or special occasions, these bite-sized treats are visually striking and incredibly satisfying. They require no baking, just careful assembly and chilling. Ideal for serving at the end of a meal or as a fancy afternoon snack with tea or espresso.
Krem Kawowy W Czekoladowych Kubeczkach
Description
These individual coffee cream cups are a sophisticated Polish-inspired dessert that balances rich chocolate with the robust aroma of strong coffee and a hint of rum. The creamy filling, stabilized with egg yolks and instant gelatin, offers a smooth, mousse-like texture that contrasts beautifully with the crisp chocolate shell. Perfect for dinner parties or special occasions, these bite-sized treats are visually striking and incredibly satisfying. They require no baking, just careful assembly and chilling. Ideal for serving at the end of a meal or as a fancy afternoon snack with tea or espresso.Ingredients
Directions
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Break the chocolate into small pieces and place them in a heatproof bowl.
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Set the bowl over a saucepan of simmering water (bain-marie) and melt the chocolate gently, stirring occasionally until smooth. Do not let water touch the chocolate.
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Take 8 small plastic cups. Pour a small amount of melted chocolate into each cup.
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Tilt and rotate the cups to coat the bottom and sides evenly with chocolate.
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Place the cups in the refrigerator for 15-20 minutes until the chocolate sets firmly.
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In a heatproof bowl, whisk the egg yolks and sugar together.
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Place the bowl over the simmering water and whisk continuously while slowly adding the strong coffee and rum.
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Continue whisking until the mixture thickens into a creamy custard.
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Dissolve the instant gelatin in one tablespoon of hot water.
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Remove the custard from heat and stir in the dissolved gelatin.
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Allow the custard to cool to room temperature, stirring occasionally.
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Reserve 8 teaspoons of whipped cream for decoration.
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Gently fold the remaining whipped cream into the cooled coffee custard.
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Remove the chocolate cups from the plastic molds carefully.
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Fill each chocolate cup with the coffee cream mixture.
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Refrigerate the filled cups for 2-3 hours until set.
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Top each cup with a dollop of reserved whipped cream and a chocolate-covered coffee bean before serving.
Nutrition Facts
- Amount Per Serving
- Calories 189.8kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 327.5mg14%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 1.8g8%
- Sugars 0.0g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the chocolate is not overheated, as it may seize or become grainy.
You can use dark, milk, or white chocolate depending on your preference.
If you do not drink alcohol, you can substitute the rum with an equal amount of coffee or vanilla extract.
Make sure the coffee custard has cooled completely before folding in the whipped cream to prevent melting.
These desserts are best served chilled and should be kept refrigerated until ready to eat.
Handle the plastic cups gently when removing the chocolate shells to avoid breaking them.
