5 Coffee based recipes you must try for your Valentine

A classic date idea on Valentine's Day is to plan a coffee date but why be mainstream in the remaining days of Valentine's Week i.e. Hug Day and Kiss Day, when you can add a dash of effort and a whole lot of thought to make your partner feel special in a friendly, comfortable ambiance? February 14 is just around the corner and no matter what Valentine's Day activities you have planned, there's always room for dessert. 

To honor this day whom you love most in the world, check out these coffee-based recipes that you must try for your Valentine this year.

Bavarian coffee cake

Image source twitter
Ingredients:
(1) 100 g espresso coffee (2) 4 egg yolks (3) 150 g whole milk (4) 175 g sugar (5) 300 g cream (6) 25 ml borghetti coffee liqueur (7) 5 g gelatine
Method:
Put the gelatine in cold water to soak. Mix the sugar with the egg yolks. Bring the milk to the boil. Pour the mixture into the milk, stir continuously with a whisk and cook until it reaches a velvety, creamy density. Do not boil. Squeeze out the gelatine and add to the hot mixture, stir.  Add the coffee and liqueur at this point. Let the mixture cool down, but don’t allow it to solidify. Whip the cream and add it to the cold mixture, folding it in from the bottom up. Fill 6 one-portion molds or a large mold and place in the fridge for 6 hours.
 At last... Dip the base of the mold into boiling water then turn the Bavarian cake out of the mold, onto a plate. Decorate with cream, chopped dried fruit, etc. We recommend using espresso coffee for this recipe.

Dessert glass with chocolate mousse

Image source simplyrecipes
Ingredients:
(1) 4 Selezioni Espresso Divino espressos (2) 1 Selezioni Espresso Divino capsule (3) 250 g 70% cocoa dark chocolate (4) 10 cl whipping cream (5) 2 pears (6) 200 g mascarpone (7)4 large eggs (8) 50 g sugar (9) Leaves from seasonal herbs (10) Salt

Method for the chocolate mousse:
Melt the chocolate in a large bowl in a bain-marie with boiling water. Once dissolved, add the whipping cream and stir. Break the eggs and separate the egg whites from the yolks. In a bowl, whisk the egg whites to stiff peaks. Pour the egg yolks into the chocolate, keeping the mixture fluffy and smooth, without lumps. Start by gently folding in 1/3 of the stiff egg whites, followed by the remaining 2/3. Transfer the mixture into a piping bag (if you do not have one, use a freezer bag) and then fill the glasses with the mousse (about 2/3 of the glass). Place it in the refrigerator for at least 1 1/2 hours.

Method for the coffee cream:
Take a mixing bowl and stir the sugar into the mascarpone. Add 2 previously cooled espressos and mix. Sprinkle with a few pinches of ground coffee from the Espresso Divino Selection. Transfer the mixture into a piping bag and squeeze it into the cups to a depth of about 1 cm above the chocolate mousse. Leave in the refrigerator. Peel the pears and cut them into 8 slices. Pour the remaining 2 espressos into a hot pan and cook with the pears for about 3 minutes per side. Sprinkle with a little sugar and a pinch of salt and then allow them to cool. Depending on the season, replace the pears with citrus or red fruits.
At last...Remove the dessert glasses from the refrigerator and add the pears. Decorate with some seasonal herb leaves to add extra flavor to the chocolate and coffee mousse.

Coffee Cheesecake with Honey Jelly

Image source lavazza
Ingredients:
(1)100 ml coffee (2)250 g mascarpone (3)250 g cream cheese (4)100 g icing sugar (5)15 g gelatine (7)250 g dry biscuits (8)40 g sugar (9)150 g butter (10)5 g coffee powder (11)200 g Acacia honey (12)100 ml water

Method for the cake bottom:
Crumble the biscuits into a bowl and combine the sugar and coffee powder with the biscuits. Melt the butter completely. Pour the melted butter over the mixture and mix until a uniform mixture is obtained.

Method for the cream:
In a bowl, mix the mascarpone, cream cheese, and icing sugar. Soften the gelatin sheets in cold water and melt the gelatine in the hot coffee. Add the coffee to the cream and mix until a smooth and uniform mixture is obtained.

Presentation:
Place a layer of biscuit dough about half a centimeter thick on the bottom of a single-portion mold and let it cool in the fridge for 30 minutes. Pour the coffee cream on the biscuit base, up to about a centimeter from the edge. Let it cool in the fridge for 30 minutes. Pour a layer of gelatine half a centimeter thick over the cake and leave it in the fridge for 6 hours. Assemble it in the serving dish and decorate with blended honey jelly and coffee powder.