- 400 ml cold, strong coffee
Chocolate coffee beans
- 250 ml full-fat liquid cream
- 40 g caster sugar
- 1 tsp coffee flavouring
1 tbsp cocoa powder
To prepare the Chantilly, place a stainless steel bowl in the freezer for at least 30 minutes. Pour the chilled cream into the bowl.
Beat the cream with an electric whisk at medium speed. When it begins to form soft peaks, add the sugar and coffee flavouring. Continue beating until whisk marks appear in the cream.
Fill a piping bag with fluted nozzle with the Chantilly cream.
For the finishing touches, pour 1/4 coffee into each verrine, then top with cream from the piping bag up to 2/3 of the glass. Dust with cocoa powder.
Place a scoop of Espresso Croquant ice cream on top and decorate with chocolate coffee beans. Serve immediately.