Coffee holds a special place in our hearts. According to the Harvard School of Public Health, Americans drink an average of three cups of the stuff every day. Sometimes, though, even three cups doesn’t seem to cut it. It’s at times like these that we need to get creative with our intake.
Fortunately, that isn’t so hard to do — coffee goes with virtually everything, so why not try it in your desserts, too? These six dessert recipes combine all your favorite flavors — graham cracker, chocolate, and Nutella, among others — with the taste of a delicious brew. Enjoy!
Coffee “S’mores” Pie
S’mores can’t get much better than they already are — but with coffee added, it’s a whole different ball game. Enjoy the flavors of your favorite campfire treat in pie form, with the added benefits of Nutella and a rich coffee ganache. This dish from Bon Appétit can be made 8 hours ahead of time. Keep chilled until serving. The recipe yields 8 servings and takes about 2 hours to complete.
Graham Cracker Crust
- 9 whole graham crackers, ground finely in a food processor
- 2 tablespoons heavy cream
- 2 tablespoons Nutella
- 1 ounce semisweet or bittersweet chocolate, melted
- 1 tablespoon unsalted butter, melted
- 12 ounces semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons (¼ stick) unsalted butter, cut into ½ inch cubes
- 1¼ cups heavy cream
- 2 tablespoons finely ground coffee beans
- 2 large egg whites
- ½ cup sugar
Directions: Graham Cracker Crust: Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
Coffee Ganache: Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
Meringue: Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots.