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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.

Prep: 10 minutes
Total: 10 minutes

Ingredients

Serves 4

  • 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.
From Martha Stewart Living, June 2005

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