COFFEE and CHOCOLATE CREAM CRUMBLE, a simple and delicious dessert with custard, perfect for Sunday, an ideal quick recipe.
I admit: when I make the coffee and chocolate crumble, a wonderful aroma fills the house immediately. It’s one of those coffee desserts that everyone really loves, creamy inside and crunchy outside, with the coffee custard perfectly matching the rich chocolate flavor. A simple dessert with an intense taste, perfect for those who love the contrast between the crumbly crust and the soft cream.
I made it last Sunday, an impromptu baked dessert with just a few ingredients I had at home, and it was gone in a flash! We enjoyed it after lunch with an espresso and I assure you that you don’t need to be a pastry chef to make a great impression: it’s a coffee cake beautiful to see and delicious to eat, even cold.
The beauty of this crumble is that you can make it in advance, keep it in the fridge, and also serve it as a dessert after dinner. It’s a dessert that smells like home, ideal for those who love creamy desserts, but without stress: it’s prepared in a few minutes and doesn’t need much kneading.
If you like desserts with custard, this is the one to try. The coffee cream provides an irresistible aroma and, together with the dark chocolate, creates a perfect blend of sweetness and character. An elegant but very simple baked dessert, to try even during holidays or when you want to treat yourself to a “comfort” dessert.
Follow me in the kitchen today, there is coffee and chocolate cream crumble.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups flour (the one you usually use)
- 1 egg
- 2/3 cup sugar
- 1/2 cup butter
- 1 teaspoon baking powder
- 1 tablespoon instant coffee (or from the moka)
- 1 pinch salt
- 2 cups custard (coffee flavored)
- 5.3 oz 60% dark chocolate
Steps
Pour the flour into a bowl, add a pinch of salt, the baking powder if you prefer, the sugar, the instant coffee or from the moka, the butter in pieces, and the egg.
Work the mixture with your fingers to obtain crumbs, pour half of it into a bowl and press with a spoon.
Prepare the coffee custard following THIS RECIPE and set aside.
Melt the chocolate in a bain-marie and set aside.
Pour the cream over the crumble base, add the melted chocolate, and cover with the remaining crumbs.
Bake and cook at 350°F for about 30 minutes.
Remove from the oven and let cool before cutting.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
COFFEE and CHOCOLATE CREAM CRUMBLE
Extra Tips
Add a sprinkle of unsweetened cocoa powder on top before baking for a more intense touch.
If you want an even more fragrant version, add a bit of coffee liqueur to the cream.
It keeps perfectly in the fridge for 2-3 days.
You can also serve it in individual portions: mini coffee and chocolate crumbles perfect for buffets or parties.
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FAQ COFFEE and CHOCOLATE CREAM CRUMBLE
What is coffee and chocolate crumble?
It’s a baked dessert with a crumbly crust and a creamy filling of coffee custard and chocolate, simple but delicious, perfect for any occasion.
Can I prepare it in advance?
Absolutely! In fact, it’s even better the next day. You can store it in the fridge covered, or warm it slightly before serving.
Can I use chocolate cream instead of coffee?
Yes, but the coffee gives it a unique and fragrant taste. If you prefer, you can make half coffee cream and half chocolate for an even more indulgent effect.
Can it be made without eggs?
You can use a coffee cream without eggs with water and starch, the texture remains velvety and light.
