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 Shop Dessert Wine You might also like Food Maggie Beer's Pumpkin, Verjuice and Olive Oil Risotto Words by Maggie Beer on 4 Mar 2016 Food Lyndey Milan’s Mushroom Ragout with Creamy Polenta Food Australia’s First Families of Wines: Feast with the Henschkes Words by The Henschke Family on 29 May 2018 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline