A favorite chocolate dessert from Dallas Chocolate Classes, Café Liégeois, from Le Flore en L’île, Paris. It’s creamy and chocolaty. This is a SUPER EASY FIVE-MINUTE version from one of his translated books “SIMPLE DESSERTS.” Not only is it a quick and easy dessert, it avoids using the oven during these hot summer temps. ENJOY!
PREP TIME: 5 MINUTES
1⅓ cups (330 mL) whipping cream, chilled
1¾ oz (50 g) mascarpone cheese (purchase at Whole Foods)
2 tbsp unsweetened cocoa powder, plus more for dusting
2 tsp confectioners’ sugar
4 chocolate macarons (or your favorite chocolate cream-filled cookie)
4 scoops coffee ice cream
Five minutes before serving, slowly beat together the cream and mascarpone with an electric mixer until combined, then briefly beat on high just until light and creamy. Add the 2 tbsp of cocoa powder and the confectioners’ sugar, and beat for 5 more seconds.
Crumble the macarons and divide them and the whipped cream among four glasses. Top each with a scoop of coffee ice cream and a dusting of cocoa.
Zach Townsend | Dallas Chocolate Classes | 1626 Banbury LN, Carrollton | 214.289.5419