The Best *Cold Brew* Engagement Dessert Recipes

The Best *Cold Brew* Engagement Dessert Recipes

Explorer Coffee Dulce Chocolate Tart

Chocolate Ganache


  • 3/4 cup Heavy Cream

  • 1/4 cup Explorer Coffee Cold Brew Concentrate

  • 1 Pound chocolate chips( can be Hershey’s or Toll house, but preferably use a great quality chocolate such as Valrhona, Callebaut/Cacao Barry for this application. These can be purchased online.)

  • Pinch sea salt

  • 2 Tbsp Butter(room temperature)


  1. Combine cream and coffee in a small pot and bring to a boil.

  2. Place chocolate chips in a mixing bowl big enough to hold the chocolate and cream.

  3. Once at a boil immediately pour over chocolate and let the mixture to sit for 2 minutes.(This helps the chocolate melt so a perfect emulsion of cream and chocolate can occur.

  4. After the 2 minutes has passed begin to whisk the chocolate and cream together, starting slowly in the center of the bowl. Then start to slowly incorporate the entire bowl.

  5. Once the chocolate is completely mixed it should be glossy and shiny.

  6. Add the butter and salt and mix until smooth. Set aside.

Dulce de Leche 


  • 1 (14oz can) Condensed Milk


  1. Place unopened can of condensed milk into a deep stock pot and cover with 1 gallon of water.

  2. Bring pot to a boil and maintain a boil for 3 ½ hours. You will have to add hot water to the pot on occasion.

  3. Do Not Allow the water to fully evaporated as the can will explode. It will be fine under water and boiling.

  4. After the time has passed, using tongs, pull the can out from the water and place on the counter. 

  5. Allow the can to cool for 4-5 hours before attempting to open the can.

  6. Remove the now caramelized cream(dulce de leche) and place into a pastry bag for easier piping.

Whipped Cream


  • 1 cup Heavy Whipping Cream

  • 1 teaspoon Powder Sugar


  1. Using a stand mixer or hand-held mixer, whip the cream and sugar together until stiff peaks.

  2. Place into a piping bag with a round or star tip for decorating purposes.

Assembly Instructions for Coffee Dulce Tart


  • 1 dozen 2-inch Chocolate or Vanilla Tart Shells( these can be bought online or can be found in certain gourmet specialty stores/restaurant stores. and does carry these type of shells)

  • Prepared Bag with Dulce De Leche

  • Coffee Ganache ( use while still warm)

  • Prepared Whipped Cream in Bag with Tip ready to pipe

  • Chocolate Shavings/Curls or any Chocolate garnish you wish


  1. Lay out the tart shells onto a small flat sheet pan/ cookie sheet.

  2. Pipe the dulce about 1/3 of the way into the tart shells, completely covering the bottom.

  3. Spoon the warm ganache over the dulce in the tart filling it completely to the top.

  4. Once all the tarts are filled, gently tap the pan on the counter to spread the ganache evenly in the tarts.

  5. Place tarts in the refrigerator if using that day or into the freezer if preparing a few days ahead of time.

  6. Before serving pipe a rosette or a spike of whipped cream and top with chocolate garnish. A chocolate covered coffee bean would be a nice touch.

Cold Brew Ice Cream 

Yields 2 Qts base or 3 Qts Frozen Ice Cream


  • 3 cup whole milk (reserve 1/2c for slurry)

  • 1 cup  Explorer Coffee Concentrate

  • 2 1/2  cup heavy cream

  • 3 Tbsp cornstarch

  • 10 oz granulated sugar

  • 4 Tbsp  light corn syrup

  • 3 oz cream cheese (room temp)


  1. Bring milk, cream, corn syrup, coffee concentrate and sugar to a boil.

  2. Make a slurry with cornstarch and  reserved milk.

  3. Whisk slurry into milk mixture while still on the heat and mix till nape(or coats the back of a spoon) and smooth.

  4. Add cream cheese and mix till smooth.

  5. Strain through fine strainer and chill until cold.

  6. Spin ice cream in ice cream machine, following your machines specific instructions.

  7. Freeze ice cream once finished until hard(about 5-6 hours).

The Explorer Team
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