Chilled Orange Cappuccino Cream with Grated Chocolate
Submitted by scarllette
Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThis chilled cappuccino cream is somewhere between a pot de crème and a panna cotta: a rich, silky espresso custard spiked with Grand Marnier (or Cointreau) and topped with finely grated chocolate. It’s the kind of elegant dessert you serve in small cups or ramekins because a little goes a very long way.
Four tablespoons of instant espresso powder give this custard a serious coffee punch. Combined with heavy cream, half-and-half, six egg yolks, and two whole eggs, the base is intensely rich. Cornstarch in the egg mixture provides extra stability, ensuring the custard sets firmly enough to hold its shape when chilled rather than slumping into a puddle.
The technique requires attention. The eggs and sugar beat on high until slightly thickened, then boiling cream gets whisked in. Back on the heat, the custard cooks to exactly 180°F (82°C) while you whisk constantly. Cooling it quickly in an ice-water bath stops the cooking and prevents a skin from forming on the surface.
Chef Tips
- Keep the mixer running on low if the cream hasn’t boiled yet when the eggs are ready. Stopped eggs develop lumps. The motion keeps them smooth.
- Whisk constantly while reheating. The custard goes from smooth to scrambled eggs in seconds if you stop stirring near 180°F (82°C).
- Cool in an ice-water bath, not the fridge. The rapid chill in an ice bath preserves the silky texture. Slow cooling in the fridge can cause the surface to set unevenly.
- Grate the chocolate just before serving. Pre-grated chocolate absorbs moisture from the custard and loses its visual appeal.
Variations
- Kahlúa version: Replace the Grand Marnier with Kahlúa for a double-coffee intensity without the orange notes.
- Non-alcoholic: Skip the liqueur entirely and add 1 teaspoon orange zest directly to the cream while heating for a family-friendly version.
Ingredients
Directions
Heat 1½ cups of heavy cream and the half-and-half in a 1½-qt saucepan over medium-high heat.
Bring to a boil.
While the cream is heating, combine the egg yolks, eggs, sugar, cornstarch, and instant espresso powder in the bowl of an electric mixer fitted with a paddle.
Beat the mixture on high for 2 minutes, scrape down the sides of the bowl, and continue mixing on high until the mixture is slightly thickened, about 1½ to 2 minutes.
At this point the cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils.
If this is not done, the eggs will develop undesirable lumps.
Pour the boiling cream into the beaten egg mixture and whisk to combine.
Return to the saucepan and heat over medium-high heat, whisking constantly, until the cream reaches a temperature of 180 degrees F, about 5 to 6 minutes.
Remove from the heat and transfer to a stainless steel bowl.
Cool the espresso-custard mixture in an ice-water bath to a temperature for 40 to 45 degrees, about 20 to 25 minutes.
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