You’re at home with time on your hands and you love coffee. This will make you happy… Billington’s Sugar and chocolatier Paul A Young have created an amazing layered dessert drink based on the #DalgonaCoffee movement that is HUGE right now on social media – the drink has over 10million views on YouTube and upwards of 248.1M views on TikTok.
Wondering what Dalgona Coffee actually is? The coffee is named after a South Korean candy and is essentially an upside-down cappuccino with the coffee froth on top and milk on the bottom. Paul’s Chocolate Dalgona Coffee is comprised of a water-based ganache, followed by chilled maple syrup and vanilla milk, topped with the signature Dalgona Coffee foam and finished with a chocolate button and a light sprinkling of demerara sugar.
Chocolate Dalgona Coffee with maple and vanilla
Serves two, sugar and maple syrup in the recipe is by Billington’s
INGREDIENTS
For the ganache
- 200g dark chocolate, chopped
- 150ml water
- 1 tbsp golden caster or light Muscovado sugar
For the milk
- 100ml whole milk
- 2 tbsp very dark or amber maple syrup
- 1 tsp vanilla extract
For the coffee foam
- 2 tbsp instant coffee
- 2 tbsp golden caster sugar
- 2 tbsp water
To decorate (optional)
- A sprinkle of sugar for coffee
- 2 chocolate buttons
Try making this dessert coffee for yourself at home
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INSTRUCTIONS
Step one: the ganache
Bring the water and sugar to a simmer. Once lightly simmering, pour the sweetened water over the chopped chocolate and whisk. Divide the water-based chocolate ganache into two glasses and set aside to cool.
Step two: the milk
Take a measuring jug and within it combine all ingredients, mix to combine and set aside.
Step three: the coffee foam
Pour all ingredients into a mixing bowl or stand mixer. Using a handheld or electric whisk, whisk until light thick and frothy. NB: To create a softer foam, double the water quantity to 4 tbsp.
Step four: build the Dalgona Coffee
To build the Chocolate Dalgona Coffee with maple and vanilla, carefully pour the milk over the set ganache. Once settled, gently spoon the coffee foam over the milk. Taking a hot pallet knife, level off the foam and top with chocolate shavings or a chocolate button, and a sprinkle of sugar for coffee (optional).
This coffee-come-dessert can be enjoyed as a drink, or eaten as a dessert, digging through all the layers at once.
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