The coffee and chocolate brittle is an easy, quick, and delicious no-bake Christmas dessert that is ready in 5 minutes with just 3 ingredients. You have surely tasted the classic almond brittle, and I’ve also made it in chocolate version, and with mixed nuts, and today I wanted to prepare a really delicious version using coffee, which pairs perfectly with chocolate. The coffee and chocolate brittle remains softer than the classic brittle, is fragrant and delightful, perfect also as a gift for Christmas and to serve during these holiday celebrations!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
- 10.5 oz nuts
- 7 oz dark chocolate
- 1 cup coffee (one espresso cup)
Steps
The coffee and chocolate brittle is very simple and quick to prepare. First, melt the dark chocolate in a double boiler or microwave and prepare the coffee with a coffee machine or espresso maker; 25 g is equivalent to one espresso cup, but weigh it to be sure.
Combine the hot coffee with the chocolate and mix the two ingredients well. Then add the nuts of your choice; I used peeled and unpeeled almonds, pistachios, hazelnuts, and walnuts.
Mix everything well and transfer the mixture to a baking tray lined with parchment paper, level it well, cover it with plastic wrap, and press it down to compact it well.
Let the coffee and chocolate brittle rest at room temperature for at least 30 minutes (or in the fridge for 15 minutes if you want to speed it up) and then cut it into pieces.
Advice:
The coffee and chocolate brittle can be stored at room temperature for up to a month. Instead of dark chocolate, you can also use milk chocolate or add white chocolate to make it sweeter. Feel free to use any nuts you like, even just one type, as long as the weight indicated in the recipe is respected.
Other brittle recipes HERE
