50 Creative Ways to Use Coffee From Skincare To Cocktails Series: 5 Coffee Desserts to Cure Your Sweet Tooth!

Continuing our Bonbon Lakay Blog Series: 50 creative ways to use coffee, from skincare to cocktails!

We're excited to feature the most popular coffee dessert recipes from around the world and even recipes using our premium Haitian chocolate found here on Bonbonlakay.com 

 

Espresso Truffles


Ingredients
  • 1 cup heavy cream
  • 1 teaspoon instant espresso powder
  • ½ pound semisweet chocolate, chopped
  • ½ pound bittersweet chocolate, chopped
  • 1 tablespoon coffee liqueur (optional)
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened cocoa powder

Instructions

Step 1

In a large saucepan, heat the cream and instant espresso powder over medium heat, stirring occasionally, until the mixture bubbles around the edges, 2 to 3 minutes. Remove from heat, add the semisweet and bittersweet chocolate, and stir until melted. Add the liqueur (if using) and vanilla and stir to combine. Transfer to a shallow bowl, cover loosely, and refrigerate until firm, at least 4 hours and up to 1 week.

Step 2

Using a small spring-loaded scoop, a melon baller, or a teaspoon, drop 1-inch balls of the chocolate mixture onto a wax-paper-lined baking sheet. Refrigerate until firm, about 15 minutes.

Step 3

Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a wax paper-lined baking sheet and refrigerate. Bring to room temperature before serving.

 

Chocolate Chip Mocha Cookies

Ingredients

  • 1 and 3/4 cups (218g) plain/all-purpose flour
  • 1/4 cup (25g) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) caster/granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg
  • 4 tablespoons instant coffee granules*
  • 1 tablespoon hot water
  • 1 cup (175g) chocolate chips, and some extra for topping

Instructions

Step 1
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.

Step 2

Whisk together the flour, cocoa powder, baking powder, baking soda, cornflour, salt, and 2 tablespoons of instant coffee granules. Set aside.

Whisk together the butter and sugars until combined. Add the egg, and mix until combined.

Step 3

Dissolve the remaining 2 tablespoons of instant coffee granules in 1 tablespoon of hot water, then add to the wet ingredients, and mix until combined.

Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

Step 4

Roll the dough into 1.5oz balls, about 17 balls, place on the prepared baking tray, and press the extra chocolate chips on top.

Step 5

Bake for 10 - 12 minutes. Do not over-bake. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

 

White Chocolate-Cappuccino Cookies

 Ingredients

  • 2 envelopes mocha cappuccino mix
  • 1 tablespoon hot water
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg yolk
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 ounces white candy coating, melted
  • Baking cocoa, optional

Instructions

Step 1

In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.

Step 2

Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 inch apart on an un-greased baking sheets.

Step 3

Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa.

 

Coffee Lover’s Mini Cheesecakes

 Ingredients

  • 30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons brewed espresso
  • FILLING:
  • 8 ounces semisweet chocolate
  • 2 tablespoons brewed espresso
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 4 large eggs, room temperature, lightly beaten
  • 2 cups frozen whipped topping, thawed
  • 24 chocolate-covered coffee beans
  • Baking cocoa, optional

Instructions

Step 1

Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners.

Step 2
For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended.

Step 3
Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled.

Step 4
To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.

 

Coffee Brownies

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 (1 ounce) squares unsweetened chocolate
  • ½ pound butter, softened 
  • ¾ cup white sugar
  • ¾ pound dark brown sugar, firmly packed
  • 2 large eggs
  • 2 tablespoons coffee-flavored liqueur (such as Kahlua®)
  • 1 tablespoon vanilla extract
  • ¼ cup instant coffee granules
  • 6 ounces semisweet chocolate morsels
  • ¾ cup chopped walnuts
  • ¾ cup chopped pecans
  • ½ (16 ounce) container ready-made dark chocolate frosting

Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Sift together flour, salt, and baking soda in a medium bowl. Set aside.

Step 3

Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.

Step 4

Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish.

Step 5

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.

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