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.
- Total Time:
- Servings: 4
Photography: Kirsten Strecker
Source: Dinner at Home, 2009
- 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
Whisk together cream, sugar, and espresso powder in a medium bowl until soft peaks form. Refrigerate whipped cream mixture until ready to use.
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.