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Espresso-Cream Crunch

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    Briefly chilling the bowl keeps the cream cold, making it easier to whip. Crush the espresso beans one at a time so they don't stick together. Cookies are perfect for dipping; we used thin chocolate-covered wafer sticks.
    Dinner at Home, 2009
    • Prep Time 10 minutes
    • Total Time 10 minutes
    • Yield Serves 4
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    Ingredients

    • 1 1/4 cups heavy cream
    • 2 tablespoons plus 1 teaspoon sugar
    • 1 teaspoon instant espresso powder
    • 1/4 cup chocolate-covered espresso beans, about 30

    Directions

    1. Whisk together cream, sugar, and espresso powder in a medium bowl until soft peaks form. Refrigerate whipped cream mixture until ready to use.
    2. Lightly crush espresso beans on a cutting board, 1 at a time, with the side of a large knife. Just before serving, gently fold crushed espresso beans into whipped cream mixture. Spoon into bowls.

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