Few elements can take your sweet indulgence to a whole other level when added to a dessert. For example, using the best coffee beans in Australia, you can create exquisite desserts to wow your guests and keep your sweet tooth more than satisfied.
Therefore, if you’re connoisseurs of desserts who like to dabble in different ingredients to create heavenly desserts, keep reading! In this article, we’re sharing our two all-time favourite dessert recipes to try with coffee beans.
So, get your kitchen express in order, because we’re about to take you onto the sweetest ride to Coffee Wonderland!
#1- Coffee Crème Brûlée
Total Time: 2 Hours
Ingredients
- Coffee beans (roasted) – ¾ cups
- Brown sugar – ½ cup
- Granulated sugar – ¼ cup
- Egg yolks – 6 (large eggs)
- Vanilla extract – 1 ½ teaspoon
- Heavy cream – 3 cups
- Water – 6 cups
Directions
- Step 1 – Spread out brown sugar on a parchment-lined baking pan in an even layer. Set it aside in a cool, dry place for 2 hours or until the sugar dries out.
- Step 2 – Meanwhile, combine roasted coffee beans, vanilla extract, and heavy cream in a wok, putting it on the stove on a medium flame until the mixture boils. Remove the wok immediately afterwards and allow the mixture to cool down for an hour. Strain and discard the solids after the said time.
- Step 3 – Preheat the oven to 325 degrees Fahrenheit.
- Step 4 – Fill a large wok with 6 cups of water and put it on high flame, bringing it to a boil. In the meantime, combine egg yolks with granulated sugar until it forms a thick, pale yellow paste. Then, pour the previously cooked and cooled coffee cream into the mixture with a whisk until it becomes smooth (with no bubbles or froth).
- Step 5 – Set eight 6-ounce ramekins on a baking pan and divide the prepared custard among them evenly. Allow the thick paste to settle down for a couple of minutes, then pour the boiling water in the tray until the water reaches halfway up the sides of the ramekins.
- Step 6 – Now, carefully transfer the baking pan into the preheated oven for 35 minutes or until the custard’s centre is jiggly and the outside edges are set. Then, transfer the ramekins on a wire rack at room temperature to cool down. Once they’ve relieved their steam, you can cover the ramekins with plastic wraps and refrigerate them for 2 hours.
- Step 7 – Puree the dried brown sugar through a sieve, and preheat the broiler with a rack placed on the top position. Once done, you can remove the ramekins from the refrigerator, place them on a baking pan lined with a parchment sheet, and sprinkle the custard tops with a thin brown sugar layer.
- Step 8 – Now, place the baking pan under the broiler for two minutes until the sugar on the custard tops is deep brown and bubbling. Lastly, transfer the ramekins onto a wire rack again for a minute to allow the topping to harden.
And voilà! You can serve this crusty from the top and gooey from the centre coffee dream dessert right away!
#2 – Creamy n’ Crunchy Mocha Cheesecake
Total Time: 1 Hour
Ingredients
For Base:
- Cacao powder – 2 ½ Tablespoon
- Shredded coconut – ½ cup
- Crushed almonds – 1 cup
- Pitted dates – 1 cup
- Salt – a pinch
For Filling:
- Coffee beans (roasted and somewhat crushed) – 2 Tablespoon
- Chicory or Espresso coffee – 1 shot
- Cacao powder – 2 Tablespoon
- Vanilla extract – 1 ½ teaspoon
- Cinnamon extract – 1 teaspoon
- Coconut butter – 4 oz.
- Coconut sugar – ⅓ cup
- Water – 1 cup
For Topping:
- Coffee beans (roasted and semi-crushed) coated with sweetened liquid chocolate – 2 ½ Tablespoon
- Cocoa powder (sieved) – 1 Tablespoon
Directions
- Step 1 – Use a food processor to combine and blend all “base” ingredients until everything starts to stick together.
- Step 2 – Spread the prepared mixture evenly into an 8-by-8 inch pan, which you will use to serve the dessert.
- Step 3 – Melt the coconut butter using a bain-marie. In other words, pour coconut butter into a cooking bowl and place it into a hot pan filled with water. The heat from the steam melts the butter in a matter of minutes.
- Step 4 – Now, pour all the mocha cheesecake filling ingredients in a blender (including the melted coconut butter) and grind them on high speed for two minutes or until a smooth paste is formed.
- Step 5 – Transfer this paste into the same pan over the prepared cheesecake base, and put it into the refrigerator for four hours, followed by an hour in the freezer.
- Step 6 – Sprinkle the chocolate-coated roasted coffee beans and cocoa powder over the cheesecake before serving.
- Ta-da! Your creamy n’ crunchy mocha cheesecake recipe is ready to be served
BONUS RECIPE: Coffee and Chocolate Sauce!
If you’re craving a creamy sweet indulgence with a hint of coffee and lots of chocolate, we have you covered with this exquisite sauce that you can dribble over ice creams, popcorns, or any other dessert!
Ingredients
- Coffee beans (roasted) – ¼ cup
- Cocoa powder – 1 ½ cup
- Unrefined sugar – 1 ½ cup
- Bitter chocolate – ½ cup
- Water – 2 cups
- Salt – a pinch
Direction
- Step 1 – Spread sugar over a non-stick pan, and put it on medium-low heat on the stove. Brush the pan’s sides using a pastry brush dipped in water. Continue this process until the unrefined sugar caramelises. (Note that you might end up using one-third of the water mentioned in the ingredients section)
- Step 2 – Add the rest of the water and other mentioned ingredients in the pan and stir the sauce continuously until the mixture boils.
- Step 3 – After that, puree the sauce through the sieve to discard all solids.
You may dribble the hot sauce on desserts or use it after the mixture cools down!
We hope you love preparing these mouth-watering coffee bean recipes as much as you love eating them afterwards!