Coffee-Chocolate Cups
Rich and creamy coffee-infused chocolate cups with an Oreo base and a whipped cream topping.
Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the water.
- Crush the Oreo cookies and place 1 spoonful into each cup, then set aside.
- Melt the cooking chocolate in the microwave or using a double boiler.
- Brew the coffee and let it cool slightly. Mix the coconut cream, melted chocolate, and coffee until smooth.
- Fill each cup with the coffee-chocolate mixture and refrigerate for about 1 hour.
- Whip the vegan whipped cream and pipe it on top of each cup.
- Refrigerate for at least 2 more hours. Store in an airtight container for up to a week.
Notes
- Let brewed coffee cool slightly before mixing so the chocolate doesn’t split.
- If your “coffee” ingredient is instant coffee, dissolve it in a small amount of hot water first for a smoother mix.
- Use only the coconut cream portion for best texture and set.
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Spatula
- Whisk
- Rolling Pin
- Food Processor
- Kettle
- Cup
- Spoon
- Microwave
- Saucepan
- Stove
- Hand Mixer
- Piping Bag
- Food Storage Container
Nutrition Facts
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