Just the right balance of espresso and chocolate! Trablit Coffee Extract, Espresso Flavor Paste and milk chocolate are combined in lovely layers of crémeux and soaked cake. You can't possibly pass up this coffee-infused treat!
Make espresso syrup by combining all of the ingredients and mixing well.
Reserve espresso syrup until later use.
Cut out cake circles or ladyfingers to fit desired glassware or vessel of choice and reserve.
Coffee Cremeux
Add chocolate to a large oversized bowl and reserve.
Bloom Gelatin in ice water until soft.
Remove gelatin sheets from ice water and squeeze out any excess water.
In a stainless steel pot heat heavy cream, milk, salt and sugar.
Once mixture has begun to simmer, temper the egg yolks with the hot cream mixture together.
Place back on burner and continue to heat gently, stirring constantly, until the mixture has reached 178°F.
Once the mixture has reached 178°F, turn off heat and stir in gelatin to dissolve.
Recipe Note:
Tip: Sprinkle on some chocolate shavings or dust some cocoa powder on top for more flavor and a little crunch!
Our Trablit Coffee Extract works great for this recipe! It's made from real coffee with intense coffee flavor, and it doesn't contain alcohol so it's perfect for baking as well. Flavor up mousse, pastry cream, whipping cream, gelato and more!
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