AuthorBiteSizedIndulge in decadent cheesecake cups infused with bold Barako coffee—a rich and creamy delight that awakens the senses.
In a food processor, combine the ingredients. Press onto the bottom of serving cups.
Beat the cream cheese until fluffy. Mix in the powdered sugar in increments, the instant coffee powder, and the vanilla extract.
Slowly pour in the all-purpose cream while mixing. When finished, spoon the final mixture into the serving cups. Refrigerate.
In a double boiler over medium-low heat, melt the chocolate shavings. Once melted, turn off the heat.
Prepare an ice cube tray by slightly greasing with cooking oil. Pour half of the melted chocolate and set in the refrigerator for 2 minutes. Add 4 pieces of Barako bean, sprinkle of muscovado sugar, and sea salt per slot.
Cover with the remaining melted chocolate. Refrigerate until set. Once the chocolate is set, turn the ice tray over and cut the pieces of chocolates.
Decorate the espresso cups with whipped cream, chocolate powder, and chocolate pieces on top or served on the side.
Ingredients
Directions
In a food processor, combine the ingredients. Press onto the bottom of serving cups.
Beat the cream cheese until fluffy. Mix in the powdered sugar in increments, the instant coffee powder, and the vanilla extract.
Slowly pour in the all-purpose cream while mixing. When finished, spoon the final mixture into the serving cups. Refrigerate.
In a double boiler over medium-low heat, melt the chocolate shavings. Once melted, turn off the heat.
Prepare an ice cube tray by slightly greasing with cooking oil. Pour half of the melted chocolate and set in the refrigerator for 2 minutes. Add 4 pieces of Barako bean, sprinkle of muscovado sugar, and sea salt per slot.
Cover with the remaining melted chocolate. Refrigerate until set. Once the chocolate is set, turn the ice tray over and cut the pieces of chocolates.
Decorate the espresso cups with whipped cream, chocolate powder, and chocolate pieces on top or served on the side.
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