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Espresso-Cream Crunch

This fluffy whipped cream dessert packs a one-two punch of rich coffee flavor -- it's laced with espresso powder and then studded with bits of crunchy chocolate-covered espresso beans.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Kirsten Strecker

Source: Martha Stewart Living, June 2005


  • 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


  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.

Cook's Notes

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.

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