Top 5 Delicious Coffee Dessert Recipes

• Pour Kluang Coffee Kopi O into a bowl and then add in 150g of the whipping cream.
• Beat it until soft peak and let it. Store it in the chiller.
• Then take the cream cheese and beat it until loosen and then add in 150g of the whipping cream and mix until combined. Store it in the chiller.
• Next, combine the remaining cream with the chocolate and melt it in the microwaves. Stir it until melted. And let it cool to the room temperature.
• Once all element are done. It is time to assemble the parfait according to the picture.
• Start with the cookie crumb and proceed with the remaining ingredients.

• Bloom the gelatin with 3 tbsp of the milk.
• Meanwhile combine all ingredients. Melt the bloomed gelatin and then combine with the mixture. Stir it up and then pour it into the desired container.
• Let it set in the chiller until set.
• Once set, let it sit the the refrigerator while we're making the chocolate ganache.
• Combine both ingredients and then microwave it for 2 minutes. Stir it until melted. And let it cool down to the room temperature.
• Once cooled pour the chocolate ganache on top of the prepared panna cotta. Serve it cold!

• Sift the cocoa powder and flour.
• In another bowl, combine the chocolate and butter then microwave it until melted.
• Add in sugar. Then add the eggs one by one.
• Once fully combined, add in the dry ingredients.
• Transfer it into 7 inch sheet pan lined with parchment paper.
• Bake at 160 C in the oven for about 30 minutes (duration changes depending on the oven).

White Mocha Ganache

• Combine all of the ingredients and melt it in microwave. Stir after 30 sec.
• Repeat step until all dissolve.
• Let it set in fridge for a while.
• Beat it using hand mixer until velvety.
• Transfer it into piping bag.
• And let it set. After that pipe it as a filling!

• For Butter Cake, Combine butter and beat with sugar until pale. Add in eggs and milk and beat until combine. Add in flour and baking powder.
• Lastly, melt the remaining butter and fold it into the batter. Bake in 180c oven until toothpick came out clean.
• For Milk Chantilly, combine all ingredient and beat it until soft stiff peak. Set it chiller.
• Now we can assemble everything, cut the cake into long thin slices and then brush it with Kluang Coffee Kopi O shot, and then put in into the loaf pan.
• Cover the layer with the cream chantilly unto fully covered and then repeat step 2 until all cake are finished. Cover it with remaining chantilly. Let it set for 4 hours and then serve it.

• For Sponge Cake, combine milk and butter and microwave until the butter is melted.
• In a bowl add the mixture with egg and flour stir until well combined.
• On another bowl beat egg white and sugar until stiff peak.
• Take small amount of the meringue and combine with the flour paste until it is well combine.
• Mix with the remaining meringue and add 1 packet of Kluang Coffee Kopi O.
• Fold it in until well combined. Do not fold to much!
• Divide into 3 equal volume and bake at 180c oven for 15-20 minutes or until toothpick came out clean.

Deep Chocolate Ganache

• Mix dark chocolate and cream and microwave for 30 second or until all the chocolate are melted.
• Meanwhile, dilute the coffee with 3 tbsp of warm water (or more).
• Mix both mixture until well combined.
• Let it set for 30 minutes in the fridge , once set beat it until velvety.
• Assemble the cake.