9
Ingredients
- 2 oz hot water (60 ml)
- 2 tablespoons instant espresso
- 16 oz heavy whipping cream (473 ml)
- 1/3 cup confectioners sugar (50 g)
- 1 tbsp dark cocoa
- Handful chocolate covered coffee beans
Instructions
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Dissolve instant espresso coffee in the hot water. Refrigerate until complete cool before using.
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In a large bowl add heavy cream, sugar and cold espresso. Start whipping with handheld mixer or stand up mixer until it forms stiff peaks.
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Transfer into a piping bag with a round tip and fill small cups or glasses. Halfway I like to add a few of the chocolate espresso beans. Cups should be under 4 ounces.
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Dust with cocoa, add one chocolate bean on top and store in refrigerator until ready to serve.
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Enjoy!
