Fancy making some Easter treats with a difference? The team at Nespresso have come up with some creative recipes that combine luxurious Arpeggio and Decaffeinato Intenso Grand Crus – with notes of cocoa - with chocolate for grown-up Easter treats.
For a Nespresso Smooth Chocolate Short, you will need Nespresso Decaffeinato Intenso capsules, five egg yolks, 300ml milk, 300ml single cream, 120g caster sugar and six gelatine sheets.
Soak the gelatine sheets in cold water to soften them. In a bowl, whisk the egg yolks and sugar until the mixture is pale and creamy. Prepare the coffee in a bowl. Bring the milk and cream to the boil.
Take the saucepan off the heat and stir in the coffee. Pour on the egg mixture and mix well. Pour the mixture back into the saucepan. Cook, stirring gently with a wooden spoon, until the cream thickens and has the consistency of custard. When the cream has reached the desired consistency, add the squeezed-out gelatine sheets. Stir until the gelatine sheets have completely dissolved in the coffee cream. Pour the mixture into small glasses and chill in the refrigerator for at least three hours. Just before serving, sprinkle the flans with thin, dark-chocolate flakes.
The new Nespresso Pixie in smooth chocolate brown is priced at £139.