The dark chocolate coffee cream without cream, intense and velvety, prepared with a few ingredients: chocolate, coffee and water.
Without cream and without eggs, it is a simple preparation but with a strong flavor.
Thanks to the correct balance of liquids, you get a soft and creamy consistency even after resting in the refrigerator, different from the firmer versions.
The taste is deep and concentrated, perfect for those who love high-percentage dark chocolate (85/95%).
Because of its intensity, it is ideal to enjoy in small quantities or as a base for other desserts.
Great to pair with:
fresh fruit
yogurt
cookies
Using dark chocolate (85% or more), this cream is also suitable for those who want to reduce sugar intake while keeping a full and satisfying flavor.
Using 70% dark chocolate, the cream will be softer and less intense, becoming perfect to enjoy by the spoonful.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2–3 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the dark chocolate coffee cream (no cream):
- 3 oz dark chocolate 85%
- 3 oz dark chocolate 95%
- 3 fl oz espresso
- 3 fl oz hot water (at 140/158°F)
Tools for the dark chocolate coffee cream (no cream):
- 1 Moka pot
- 1 Small saucepan
- 1 Immersion blender
- 1 Bowl
Steps to prepare the dark chocolate coffee cream (no cream):
Finely chop the dark chocolate and place it in a bowl.
Pour the hot espresso and hot water over it (they should be hot but not boiling, around 140/158°F), then stir until the chocolate is completely melted, obtaining a smooth mixture.
At this point, blend with an immersion blender for about 40–60 seconds, until you get a homogeneous and velvety cream.
Stop as soon as the texture becomes creamy: it is important not to over-blend.If the cream is too thick, you can add a little hot water at a time (1–2 tablespoons), blending briefly to incorporate it.
Transfer the cream to a bowl or small containers and let it rest in the refrigerator for at least 2 hours.Before serving, remove it from the refrigerator and let it sit at room temperature for 10–15 minutes to achieve a softer and more pleasant consistency.
Attention:
If you use 70% dark chocolate, you need to reduce the amount of liquids: 3 fl oz of espresso and about 2 fl oz of water.
Using 70% dark chocolate, the cream will be softer and less intense, becoming perfect to enjoy by the spoonful.
FAQ (Questions and Answers)
Can I use only water without coffee?
Yes, you can replace the coffee with water for a milder flavor.
Is it suitable for those who want to reduce sugars?
Yes, by using high-percentage dark chocolate (85% or more).
Can I prepare it in advance?
Yes, you can prepare it even the day before and store it in the refrigerator. Before serving, let it come to room temperature for a few minutes.
How long does it last in the refrigerator?
It keeps for 2–3 days in the refrigerator, well covered.
