Delicious Dark Chocolate Coffee Puddings with Vanilla Bean Meringue!
This month of September my brother's birthday is coming up & last year I made this yummy dessert for him. My brother has never been a fan of cake. As a kid at birthday parties he would eat the strips of frosting and leave the cake for me! It became apparent that he preferred ice cream, gelled desserts and puddings for his birthday desserts.
This is not a dairy free dessert. It is gluten free however. :) I hope you will experiment on this and see if coconut milk would work in this pudding and I have a feeling that it would. This is quite a treat and a very decadent dessert to enjoy on a special occasion!
My brother also really loves coffee. We as a family love very strong coffee, especially my dad. I think it comes from our Swedish and Norwegian background. I always make really strong coffee and really don't know how else to make it. Back in college when I worked every weekend at a laundromat, I used to make coffee for the customers. Nobody drank my coffee except for myself and one family that always came in on Saturdays to do their laundry. They really appreciated the coffee.
So, this pudding has:
dark chocolate- check
strong coffee- check
a contrast of creamy/marshmallow meringue- check
A perfect birthday dessert!
I also added a dash of Maldon salt. It adds a nice dimension of flavor to the pudding. You may also choose to sprinkle the salt on top of the pudding instead. You can also serve it with the extra coffee syrup to add even more pizzazz!
Dark Chocolate Coffee Puddings with Vanilla Bean Meringue & Coffee Syrup
Makes 8 puddings served in martini glasses
1 1/2 cups strong coffee (I actually used strong decaf coffee since it was an evening event)
1 cup organic sugar
1 cup whole milk (try substituting full fat coconut milk to make this dessert dairy free)
3/4 cup heavy cream (you can add more coconut milk here)
4 large egg yolks
1 pound dark chocolate, finely chopped (I used dark chocolate chips, finely chopped- 60% cacao)
1 teaspoon Maldon salt
1 tablespoon softened butter (vegan margarine)
3 large egg whites
1/2 cup organic sugar
pinch cream of tartar
seeds from 1/2 of a vanilla bean
1. In a small saucepan, mix together the coffee and the sugar. Bring to a boil and simmer over medium-high heat until the mixture is reduced to 1 cup. This takes around 18 minutes or so.
2. In another small saucepan, bring the whole milk and heavy cream to a boil. In a large bowl beat the egg yolks with a large whisk. Gradually beat in the hot cream/milk mixture while whisking. Add the chopped chocolate, Maldon salt and the butter. Let the mixture stand for 2 minutes to combine. Then, stir until smooth. Stir in 1/2 cup of the coffee syrup. Mix well to combine.
3. Divide the mixture between 8 martini glasses or your dessert container of choice. Chill in the refrigerator for at least 2 hours, or overnight.
4. Meringue: In the large bowl of a stand mixer, place the egg whites with the sugar and cream of tartar. Place the bowl over a saucepan of simmering water on the stove. Whisk the mixture constantly for 3-5 minutes to dissolve the sugar. Once it is dissolved, move the bowl to the stand mixer. Let the mixture cool slightly before beating it into a meringue. Place the whisk attachment onto the stand mixer and beat the egg white mixture at medium high speed for about 2 minutes, until glossy peaks form. Beat in the seeds from the vanilla bean.
5. Place the meringue mixture into a pastry bag fitted with a large star tip. Pipe the meringue onto each pudding. Use a kitchen torch to brown the meringue on top of each pudding.
Enjoy this special dessert! These may be made in the morning or the night before your party and placed in the refrigerator before serving.
If this post made you crave coffee and chocolate, pass it on to a friend who loves those too!