Gah! I forgot to post last week. No worries. Christmas is coming up…the perfect time for dips. And Kealoha has been looking for some old school 1950s dips to try.
Today, it’s the first dip I’ve created on my own. I wanted a dessert dip and made a great tiramisu a while ago. It was complicated and time consuming, so I wanted something simple. I pulled a dozen or so recipes, and then figured this one out. At the dip party, it was a big hit.
1 cup heavy whipping cream
¾ cup sugar, divided ( ¼ and then ½ )
1 (8 ounce) package of mascarpone or cream cheese, room temperature
1 teaspoon of vanilla extract
¼ cup strong black coffee (to taste)
1 teaspoon cocoa powder (optional)
shaved chocolate (optional)
In a standing mixer with beater, combine ¾ cup of whipping cream with ¼ cup sugar. Whip until soft peaks form. Put in bowl, cover, and refrigerate.
In the same mixing bowl, combine cream cheese, ¼ cup whipping cream, ¼ cup brewed coffee, and remaining ½ cup sugar.
Mix until light and fluffy.
Fold coffee mixture into reserved whipped cream. Top with cocoa powder and shaved chocolate.
All in all, this is a pretty easy dip. You’re really just whisking stuff and doing it in two steps. I use instant espresso to make a cup of strong coffee and then add about 1/8 a cup to start with. Depending on how much coffee flavor you want, add more. That’s all there really is to it.
For me, a 5 pretzel dip must be a great dip AND ALSO have other uses. This dip does that. It’s great as a dip, served with cookies and lady fingers, or it would also be great served into wine glasses, layered with ladyfingers and espresso.
So, I give this dip 5 pretzels!! Yay! I’m certainly making this again. The dip is light, creamy, with a hint of coffee. You can eat it with a spoon. Spoon it between cookies. Dunk chocolate into it. Probably not for kids though, which is great, because then there’s more for the adults.