Dalgona coffee with chocolate and cream
Greetings to all the hivers of this fascinating coffee-loving community!
I am still maintaining my passion for coffee, trying and practicing recipes whenever I can.
I should also mention that this recipe came out unexpectedly, from the beginning my main idea was to prepare a mocachino with milk cream and due to a small oversight in the quantities of ingredients I came out with another coffee.
Even so, I have nothing to regret about this coffee that I prepared, it was excellent, and now I will show you the step by step and the ingredients I used for this coffee.
Ingredients
Everything will depend on the desired amount, this will be the amount I will use on this occasion.
- 1 tablespoon instant coffee
- 1 tablespoon chocolate syrup
- 100ml of liquid milk
- Sugar to taste
Preparation
An important fact is that the chocolate syrup can be replaced with a little cocoa water and sugar, since the intention is to have a chocolate flavor.
Now, for those who have read my previous posts, you should know how to prepare the dalgona coffee cream, but once again I will explain step by step, this will be the same as the one that is normally prepared, the difference is that the sugar is replaced by chocolate syrup.
I started by adding a spoonful of instant coffee and a spoonful of chocolate syrup.
I then mixed these ingredients with my mixer for a few minutes until I was sure that the coffee was completely mixed with the chocolate.
Once the mixture is ready, it will look something like it usually does when preparing the dalgona style coffee cream, but with the peculiarity that it will be thicker because the chocolate syrup, besides having cocoa, has other ingredients that may possibly alter the texture of the cream.
Now follows the part of heating the milk a little, not until it boils.
In the next step I mix it with my hand mixer, this is because it creates the cream and milk foam that I want so much.
It will depend on the taste of each person, the more the milk is whipped the frothier it will be.
And to finish this delicious recipe, add the milk to the coffee and that's it.
One more fact is that you can garnish the cream with a little syrup on top to give it a very eye-catching appearance.
A hot coffee, delicious and excellent for a snack accompanied by cookies.
I took all the photos with my Moto G9 Play, edited them in Canva App and translated the text with DeepL App.
This looks like a nice treat, but do you only thick coat the glass (inside) with the chocolate, coffee and then the cream to the bottom of the glass? Somehow, I thought the entire glass was filled with coffee mixture and the cream only on top.
Yes, indeed, the glass is covered around the edges because the chocolate syrup is very dense and has a texture very similar to peanut butter.
Therefore, the milk is added together with the foam up to the top.
I would not recommend filling the entire glass with coffee, because in this case the instant coffee is dedicated, strong and bitter, and would be very unpleasant.
Now, if what you want is to avoid the coffee cream to be thick and create that effect of relief, I would recommend that you add a spoonful of sugar and half a spoonful more of water.
This is with the intention of diluting the mixture a little.
How tasty, your preparation is fantastically delicious, success.
Greetings friend, that drink looks very rich and provocative, it is also incredible that with only ingredients you can achieve a good drink, some time ago I tried that instant coffee and it is really the best and in a few minutes you have everything ready. Now what happens if you add the cream first to the glass, does it damage the flavor? I will prepare it here at home.
Greetings friend, I explain.
Precisely this recipe, the coffee cream acquires a very sticky and dense consistency, almost identical to that of peanut butter, that is because the chocolate syrup that I use besides having chocolate and sugar has other ingredients that make it dense.
Now if you make the same recipe and pour the milk first the coffee cream will not float but will fall.
And in my experience, if you want the coffee creamer to float, replace the tablespoon of chocolate syrup with a mixture of cocoa with water and sugar. The cocoa with sugar will replicate the flavor of the chocolate syrup and will not make the cream as dense and heavy.