Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan’s coffee chocolate truffle cups Food Lyndey Milan’s coffee chocolate truffle cups Preparation time 15 mins Cooking time 5 mins Serves 4 INGREDIENTS 300ml thickened cream 70ml strong coffee 150g dark good quality chocolate, chopped ¼ cup (60ml) coffee liqueur like Tia Maria or Kahlua 1 ½ tbsp golden caster sugar METHOD 1. Bring 170ml cream to almost boiling, either in a small saucepan over high heat, or in a jug in the microwave. Add hot coffee and combine. Remove from heat and stir in 140g chocolate, stir until melted and mixture is smooth. If necessary, return briefly to the heat to ensure all has melted. 2. Whisk in the liqueur. Divide the mix between 4 coffee cups and leave to set at least 2 hours or overnight in the fridge. 3. To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate cups and grate remaining chocolate over so each cup looks like a cappuccino. Food Preparation time 15 mins Cooking time 5 mins Serves 4 SHARE Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Sweet Creator: Anna Polyviou Words by Jackie MacDonald on 8 Mar 2018 Food Lyndey Milan’s smoked salmon souffles Food Heather Jeong’s BBQ Galbi (Korean BBQ beef short ribs) Recipe