Chocolate and Coffee Cups

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Chocolate and Coffee Cups
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Health Score:
Health Score
5,4 / 10
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 55 min.
Ready in
Calories:
722
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie722 kcal(34 %)
Protein67.29 g(69 %)
Fat35.71 g(31 %)
Carbohydrates23.94 g(16 %)
Sugar added12.57 g(50 %)
Roughage0 g(0 %)
Vitamin A301.33 mg(37,666 %)
Vitamin D2.12 μg(11 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.57 mg(52 %)
Niacin5.65 mg(47 %)
Vitamin B₆0.06 mg(4 %)
Folate28.9 μg(10 %)
Pantothenic acid0.74 mg(12 %)
Biotin2.52 μg(6 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C0.54 mg(1 %)
Potassium279.47 mg(7 %)
Calcium179.73 mg(18 %)
Magnesium93.8 mg(31 %)
Iron2.45 mg(16 %)
Iodine29.26 μg(15 %)
Zinc0.61 mg(8 %)
Saturated fatty acids22.2 g
Cholesterol79.29 mg
Author of this recipe:
How healthy are the main ingredients?
milkEspressoEspressomilk

Ingredients

for
4
For the Chocolate Panna Cotta
4 leaves
gelatin (soaked in cold water)
cup
cream (30% fat)
cup
cup
cup
bittersweet chocolate (60% cocoa, chopped)
2 tablespoons
For the Espresso Layer
1 cup
3 leaves
gelatin (soaked in cold water)
1 tablespoon
For the Vanilla Panna Cotta
¾ cup
3 leaves
gelatin (soaked in cold water)
½ teaspoon
1 tablespoon
cup
cream (30% fat)

Preparation steps

1.
To make the chocolate panna cotta, bring the cream, milk, espresso and sugar to a boil and remove from the heat. Add the chocolate, stirring until dissolved.
2.
Squeeze the gelatine to remove excess water and dissolve in the chocolate mixture. Mix well and divide between 4 glasses. Chill for at least 2 hours.
3.
To make the espresso layer, squeeze the gelatine to remove the excess water and dissolve in a pan with 3 tbsp espresso over a low heat.
4.
Stir into the espresso and sweeten with sugar. Let cool and pour around 2/3 of the espresso mixture onto the set chocolate layer. Chill in the refrigerator for at least 1 hour until set.
5.
Pour the rest of the espresso mixture into a shallow dish lined with plastic wrap and chill in the refrigerator until set.
6.
To make the vanilla panna cotta, bring the milk to a boil, stirring constantly. Add the vanilla extract, sugar and cream. Squeeze the gelatine to remove excess water and dissolve in a pan with 3 tbsp of the vanilla milk over a low heat.
7.
Stir into the vanilla milk and chill in the refrigerator until just beginning to set then pour onto the espresso layer. Chill in the refrigerator for a further 2 hours until set.
8.
To serve, turn out the reserved espresso jelly and chop into small cubes. Divide between the glasses and serve.