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Chocolate and walnut cappuccino


  • 100mls strong espresso coffee

  • 220g Valrhona chocolate

  • 125g butter

  • 2 egg yolks

  • 30g crushed walnuts

  • 3 egg whites

  • 25g caster sugar

  • 50ml double cream, lightly whipped to soft peaks

  • For the dipped strawberries

  • 250g dark chocolate

  • 250g Toblerone

  • Half pint double cream

  • 25g butter

  • 1 punnet strawberries


  • 1.

    Boil the coffee in a saucepan to reduce it by half and leave to cool.  In a heatproof bowl over a pan of simmering water melt the chocolate and butter, stirring gently until the chocolate is completely melted.

  • 2.

    Take off the heat and add the coffee reduction stirring continuously until cooled slightly.  Add the egg yolks and stir until smooth.

  • 3.

    In a separate bowl, whisk the egg whites until they form soft peaks, then whisk in the sugar. Stir a quarter of the egg whites into the chocolate to lighten the mix, then fold this mixture into the remaining egg whites using a metal spoon, followed by the whipped cream.

  • 4.

    Gently fold in walnuts and pour into serving glasses, refrigerate for one hour before serving, topped with cream and dusted with cocoa powder with dipped strawberries.

  • For the dipped strawberries:

  • 1.

    Break the chocolate into pieces then roughly chop.  Melt in a heatproof bowl set over a pan of simmering water. Add 50g butter and stir until melted, then gently stir in the double cream.

  • 2.

    Wash the strawberries and leave the stalk on, dip into the chocolate and place on a greased plate, put in the fridge for at least one hour.

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