The Best *Cold Brew* Engagement Dessert Recipe

Explorer Coffee Dulce Chocolate Tart

Serving Size

10 servings

Prep Time

20 minutes

Cook Time

30 minutes


  • 1 cup finely ground chocolate cookie crumbs
  • 5 Tbsp unsalted buttermelted
  • 1/4 cup sugar
  • 1 1/4 cups heavy cream
  • 2 ounces Explorer Cold Brew Concentrate
  • 10 oz bag  dark or bittersweet chocolate chips
  • 2 large eggs beaten
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 Tbsp heavy cream
  • 2 oz dark or bittersweet chocolate chips
  • 1 Tbsp warm water


  • Set oven to 350F

  • Combine the crumbs, melted butter and sugar in a bowl. Stir until all the crumbs are moistened and everything is well combined.

  • Press evenly into a 9" tart pan with removable bottom. (You can also use a 9" pie pan) Cover the bottom and up the sides, using your hands to smooth and pack it firmly.

  • Bake for about 10 minutes, then cool on a rack for about 20 minutes.

  • To make the filling, bring the cream just to a boil, take off the heat and stir in the espresso powder. Pour over the chocolate chips and let sit undisturbed for 5 minutes. Stir together until smooth. Combine the eggs, salt and vanilla in another small bowl, and then add to the chocolate. Stir until completely combined.

  • Pour the filling into the cool crust. Bake for about 20 to 25 minutes until the filling is set along the edges but still a bit loose in the very center. The filling will firm as it cools.

  • Cool the tart on a rack for an hour.

  • To make the glaze, bring the cream just to a boil (I did this in the microwave) and add the chocolate. Stir until completely smooth. Add in the corn syrup and the warm water and stir again until smooth and glossy.

  • Pour over the tart, swirling it around so it coats the top evenly.

  • Let set for an hour before cutting. If you refrigerate the tart, let it sit out a bit before serving.

Cold Brew Ice Cream 

Serving Size 

  • 6 to 8 servings 

Prep Time

  • 4 hours


  • 2 ounces Explorer Cold Brew Concentrate 
  • 1 cup whole milk
  • 1 cup heavy cream
  • ¾ cup sugar
  • ½ teaspoon vanilla extract


  • Steep the cream: In a medium container with a tightfitting lid, combine the Explorer cold brew and the whole milk. Stir to combine. Seal the container and place in the refrigerator overnight. 
  • Fill a large bowl with ice water and place a mixing bowl in the ice water. 
  • Remove the steeping mixture from the refrigerator. Add the whole milk and heavy cream to the steeped mixture. Stir to combine. Line a fine-mesh sieve with cheesecloth, place over a medium saucepan, then strain the mixture into a medium saucepan, squeezing the cheesecloth to extract as much liquid as possible. The mixture should resemble a deep caramel color. Discard the cheesecloth and
  • its contents. 
  • Add the sugar and vanilla extract to the saucepan, stir to combine. Over medium heat, bring the mixture to a full simmer, about 3-5 minutes. Be sure to watch it closely so the mixture does not spill over. Gradually whisk in the cornstarch slurry and cook the mixture whisking the entire time until thickened, about 2-3 minutes.
  • Remove from heat and slowly pour the mixture into the prepared mixing bowl set in ice water. Let stand, adding more ice to the water bath if necessary until cold, about 30 minutes. If not churning immediately, cover the bowl, and store in the refrigerator. 
  • Churn in an ice cream maker according to manufacturer's directions. Scrape the churned ice cream into ice cream containers or a freezer-safe container and freeze at least 4 hours, or until hardened. 


The Explorer Team