Chocolate, Cuban Coffee and Ferrero Rocher Cups

The cream

1. Strain the very strong and unsweetened coffee and set aside 30 ml. In a bowl, dissolve the 18 g cornstarch in 100 ml of the cold milk until no lumps remain.
2. In a saucepan, place the other 300 ml milk with the cream, sugar and salt over medium heat. When it starts to steam (about 80 °C / 176 °F), add the milk with cornstarch stirring with a whisk.
3. Reduce to medium-low heat and cook without stopping stirring, passing the whisk along the bottom and corners. When it thickens and bubbles gently, maintain that gentle boil for 1 minute so the cornstarch cooks well.

   

4. Remove from heat and add the chopped chocolate, coffee and vanilla. Mix with the whisk until the chocolate melts and you have a smooth and shiny cream.

   

5. Divide the cream into two shallow containers suitable for refrigeration and cover with plastic wrap in contact with the surface so no skin forms. Put it immediately in the refrigerator (4 °C / 40 °F or less) and let it rest for 3 hours, until well chilled; do not leave it at room temperature for too long.

Assembly

6. Just before serving, take out the cream and soften it with a spatula until creamy. Chop 6 Ferrero Rocher bonbons and cut the other 3 in half.
7. Divide half of the cream among the 6 serving glasses. Place a chopped bonbon in each glass and cover with the rest of the cream.

   

8. Finish each cup with half a Ferrero Rocher and one sixth of the chopped hazelnuts. Serve as soon as you assemble them.