These Chocolate Espresso Cups are timeless. Not because of they’re classic appearance or grownup flavor. No, these cups are timeless because they contain three things that never fail to make me swoon: metallics, dark chocolate, and sweet, soul-saving coffee.
Generally, I am a person who goes through phases. I tend to move from one new favorite thing to another without much thought. One month I’m all about pho bo and rompers, the next I’m on a gnocchi kick and addicted to head scarves. But chocolate, coffee, and metallics ( I blame Jem & the Holograms for that one) are the exceptions to this rule. So,these Chocolate Espresso Cups with they’re espresso-spiked dark chocolate and gilded coffee beans are unsurprisingly my new favorite thing. And something tells me this won’t be a fling.
Honestly, what’s not to love about these Chocolate Espresso Cups? They have an Oreo cookie and espresso powder crust that is like a grown up version of the crunch layer in a DQ birthday cake. And you know it was all about the crunch layer, amirite? And these cups are loaded with dark chocolate ganache flavored with a shot of Rufino espresso. The ganache also reminds me of another childhood favorite.
The ganache has the same texture as those Icy Squares that always seem to show up around the holidays and the taste is not far off either. Are Icy Squares just squares of ganache we put in the freezer? Did everyone already know this? I just thought they were some sort-of-chocolate, sort-of-real deliciousness. But are they really just ganache? Also, are Icy Squares just a Canadian thing? Are three-quarters of you deeply confused right now? I should probably move on.
Anyway, like Icy Squares (last time I’ll mention them, I swear) these Chocolate Espresso Cups do best when they’re fresh from the fridge. Leave them at room temperature too long and, well, things get melty. And if you’re feeling any anxiety about making the gilded coffee beans yourself, let me reassure you it is totally easy. All it takes is a little edible gold luster, a small amount of vodka (you can have some too if you’re feeling really nervous) and a pastry brush with its bristles trimmed down, or “sawed-off” if you want it to sound more bad ass. And from there it just a case of flicking gold/vodka paint on some oblivious coffee beans. So little effort for something that brings a lot of elegance to the final dessert.
Now go forth and make these cups in tribute of everything they embody: chocolate, coffee, and metallics.
- 1 cup Oreo cookie crumbs
- 1/4 cup butter, melted
- 1/2 tablespoon fresh ground coffee
- 1/2 teaspoon salt
- 255 grams semi sweet chocolate chips
- 110 grams heavy cream
- 2 tablespoons fresh brewed espresso
- 16 coffee beans
- 1 teaspoon edible gold lustre
- 1/4 teaspoon vodka
- 1 pastry brush, bristles trimmed to 1/2-inch
- Lay coffee beans on a piece of parchment paper.
- In a small bowl, mix vodka and gold lustre together.
- Dip the pastry brush in the gold mixture and run your finger along the bristles to flick the gold paint onto the coffee beans.
- Leave to dry.
- In a large mixing bowl. combine Oreo crumbs, ground coffee and salt. Add the butter and stir until the mixture resembles pot soil.
- Take 1 teaspoon of the mixture and place it in a foil candy cup and pack it down with the back of the teaspoon. Repeat until you run out of the cookie mixture.
- Refrigerate the cups until ready to use.
- Place the chocolate chips in a large mixing bowl.
- Heat cream and espresso in a small saucepan over low heat until hot but not boiling.
- Remove the cream from the heat and pour over chocolate chips and let sit for 10 minutes.
- With a rubber spatula, stir the chocolate and cream until the cream is incorporated and the chocolate is smooth. If the chocolate remains chunky, place the bowl over a pot of boiling water to encourage the chocolate to melt.
- Pour the finished ganache into a vessel with a spout.
- Divide the ganache amongst the candy cups and top each with a gilded espresso bean.
- Refrigerate the cups for at least 2 hours before serving.