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🍰 Cuban Chocolate Cream with Coffee Granita

600 kcal · 30 min · 4 servings

Ingredients

• 180 g chocolate (at least 70% cocoa content)
• 1 vanilla pod
• 750 ml milk (1.5% fat)
• 3 egg yolks
• 30 g cornstarch (3 tbsp)
• 200 ml sweetened condensed milk (4% fat)
• 75 g coffee beans
• 75 g sugar
• 4 tbsp coffee liqueur

Instructions

1. 1. Roughly chop the chocolate and place it in a small metal bowl.
2. 2. Heat water in a pot just before it reaches a boil.
3. 3. Place the metal bowl with the chocolate into the hot water so that it hangs halfway in the water.
4. 4. Melt the chocolate while stirring constantly.
5. 5. Split the vanilla pod in half lengthwise and scrape out the seeds.
6. 6. Add the vanilla seeds, the empty pod, and 500 milliliters of milk to a pot.
7. 7. Heat the milk mixture just before it reaches a boil.
8. 8. Remove the pot from the heat immediately and let the mixture steep for 15 minutes.
9. 9. Separate the eggs into yolks and whites.
10. 10. Whisk the egg yolks in a bowl with the remaining milk until smooth.
11. 11. Add the cornstarch and whisk everything until smooth.
12. 12. Strain the warm vanilla milk through a sieve directly into the egg yolk milk mixture.
13. 13. Pour the entire mixture back into the pot.
14. 14. Heat the milk mixture over medium heat and stir constantly.
15. 15. Bring the mixture back to a boil and let it simmer for 1 to 2 minutes.
16. 16. Stir the condensed milk into the hot milk mixture.
17. 17. Add the melted chocolate and stir it in.
18. 18. Fill the cream into glasses.
19. 19. Place the glasses in the refrigerator overnight, covered.
20. 20. Coarsely crush the coffee beans in a mortar.
21. 21. Bring 400 milliliters of water, sugar, and the coffee beans to a boil while stirring.
22. 22. Let the mixture boil for 2 minutes.
23. 23. Remove the pot from the heat and let the mixture steep for 20 minutes.
24. 24. Strain the liquid through a sieve into a shallow dish.
25. 25. Stir the liqueur into the cooled coffee brew.
26. 26. Place the dish in the freezer and let the mixture freeze for 4 hours.
27. 27. Stir the frozen mixture with a fork every 15 to 30 minutes to form small ice crystals.
28. 28. Stir the ice-cold granita once more before serving.
29. 29. Place small dollops of the granita on top of the chocolate cream.
30. 30. Drizzle the cream with additional liqueur if desired.
31. 31. Serve the cream immediately.

Nutrition per serving

• kcal: 600
• Protein: 17 g · Fett/Fat: 18 g · Carbs: 86 g