Recipes
  • Coffee & Chocolate Glass Dessert
  • Coffee & Chocolate Glass Dessert
  • Coffee & Chocolate Glass Dessert

Coffee & Chocolate Glass Dessert

Coffee & Chocolate Glass Dessert is an elegant layered dessert made with light charlotte sponge soaked in coffee syrup, smooth chocolate and coffee ganache cream and crunchy chocolate chips. Made with Rich’s Wilber Farms and Rich’s Truffle Base Original, and finished with whipped cream rosettes, drinking chocolate powder and chocolate garnish, this dessert is a perfect treat for coffee and chocolate lovers.

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SERVES 14

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COOKING TIME

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DIFFICULTY Medium

FEATURED PRODUCTS

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20661
  1. CHARLOTTE SPONGE
  2. 10 g Icing Sugar
  3. 64 g Castor Sugar
  4. 64 g Flour
  5. 50 g Egg Yolk
  6. 75 g Egg White
  8. COFFEE SYRUP
  9. 120 g Water
  10. 5 g Coffee Powder
  11. 25 g Sugar
  13. CHOCOLATE & COFFEE GANACHE CREAM
  14. 220 g Rich's Wilber Farms
  15. 100 g Rich's Truffle Base Original
  16. 80 g Milk Chocolate
  17. 2 g Coffee Powder
  19. GLASS DESSERT CONSTRUCTION
  20. 250 g Charlotte Sponge
  21. 150 ml Coffee Syrup
  22. 400 g Chocolate & Coffee Ganache Cream
  23. 100 g Chocolate Chips
  25. DECORATION
  26. 200 g Rich's Wilber Farms
  27. 30 g Castor Sugar
  28. 50 g Drinking Chocolate Powder
  29. 100 g Chocolate Garnish
  1. CHARLOTTE SPONGE
  2. Make a meringue with egg white and castor sugar till it is shiny and at soft peak stage.
  3. Add beaten yolks slowly one by one, mixing continuously at slow speed.
  4. Finally, fold in the flour.
  5. Pipe finger-sized sponges & dust with icing sugar twice, as the first dusting gets absorbed.
  6. Bake in a preheated oven at 200°C for 8–10 mins.
  8. COFFEE SYRUP
  9. Boil water & add coffee powder and sugar.
  10. Strain & keep aside to cool down.
  12. CHOCOLATE & COFFEE GANACHE CREAM
  13. Chop milk chocolate and keep it aside in a mixing bowl.
  14. Take liquid Rich's Truffle Base Original and coffee powder in a cooking pan.
  15. Place it on the flame & heat on medium heat until Rich's Truffle Base Original starts to boil.
  16. Pour boiling Rich's Truffle Base Original over chopped milk chocolate and mix until the chocolate dissolves completely.
  17. Transfer the ganache to a bowl & keep aside to cool down completely.
  18. Thaw Rich's Wilber Farms in the refrigerator (2°C to 7°C) for 24 to 36 hours before whipping.
  19. Take liquid Rich's Wilber Farms and whip using a hand whipping machine at high speed.
  20. Whip until the product reaches firm peak consistency.
  21. Mix the prepared ganache and whipped Rich's Wilber Farms properly.
  22. Keep the prepared chocolate & coffee ganache cream aside for further application.
  24. GLASS DESSERT CONSTRUCTION
  25. Cut the charlotte sponge into the required shape of the serving glass.
  26. Place the charlotte sponge in the dessert glass & moisten it with coffee syrup.
  27. Pipe chocolate & coffee ganache cream evenly. Sprinkle chocolate chips on top.
  28. Place another charlotte sponge on top & moisten it with coffee syrup.
  29. Pipe chocolate & coffee ganache cream on top.
  30. Keep the prepared glass dessert in the refrigerator for a few hours before decorating.
  32. DECORATION
  33. Take liquid Rich's Wilber Farms in a whipping machine bowl.
  34. Add castor sugar & whip until firm peak consistency.
  35. Fill whipped Rich's Wilber Farms in a piping bag with a star nozzle.
  36. Remove the glass dessert from the refrigerator & pipe a rosette of Rich's Wilber Farms.
  37. Sprinkle drinking chocolate powder & decorate with chocolate garnish.

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