Coviglia Al Cioccolato And Zuppa Inglese – Two Of The Most Popular Italian Chocolate Desserts

July 23, 2019

Italy is one of the top seven countries popular for chocolates. Though Italian chocolate is not as popular as chocolate from Switzerland or Belgium, however, people inside and outside of Italy love enjoying Italian chocolate. Chocolate is used in a wide range of Italian chocolate desserts. People living in this beautiful country often conclude their meals with a chocolate dessert.    

Chocolate is a part of their culture. Italian chefs are always known for doing amazing things with baci Italian chocolate or any other Italian chocolate.  

From winter-inspired coffee, chocolate and hazelnut dessert to chocolate semifreddo for summer’s day, you can enjoy the fantastic textures and flavors of Italian chocolate dessert recipes. And then you have vegan chocolate recipes for those who strictly avoid any food coming from animals. So, anyone can enjoy desserts made from Italian chocolates.    

In this article, we are going to share the top two Italian chocolate dessert recipes. Let’s make the best chocolate dessert in your own kitchen.    

Coviglia Al Cioccolato

It is a traditional dessert from Naples. This recipe is from the 18th century. Coviglia Al Cioccolato is a semifreddo which means ‘half-frozen’ or ‘half-cold’. When it comes to its texture, it provides you with the best of ice cream and mousse. Coviglia al cioccolato is creamy, silky, delicious and cold.

Naples is best-known for pizza. In fact, the modern pizza was developed in this Italian city. However, not everyone knows that the Neapolitan cuisine has an influence of Spaniards and Frenchmen who ruled Naples for centuries.

The name coviglia comes from Cubillo, a Spanish word. The classic versions of Coviglia Al Cioccolato come in a single flavor. However, you can enjoy the modern varieties of this dessert including Hazelnut and strawberry. This dessert was sold in small aluminum containers. You can also purchase this dessert in a small plastic container from a shop or online.

You can easily make it at home and you don’t even need an ice cream machine.  

Ingredients

  • Roughly chopped dark chocolate – 150g
  • Whipping cream (35% fat) – 350ml
  • Egg whites – 3
  • Lemon Juice – 1 tablespoon 
  • Egg yolks – 4
  • Granulated Sugar – 80g
  • Rum – 2 tablespoon

Instructions

  • Put chopped dark chocolate in a double boiler or a microwave and melt it. Cool it down. Whip the cream.   
  • Whip egg whites and the lemon juice to form stiff peaks.
  • Beat granulated sugar and egg yolks until it becomes fluffy and pale.  
  • Mix the rum, melted chocolate and eggs. Fold in the egg whites and whipped cream and then mix with a spatula.
  • Now divide it into cups or glasses and freeze for at least 4 hours.
  • Remove from the freezer and serve after five minutes.    
  • You can decorate Coviglia Al Cioccolato with grated dark chocolate.

Zuppa Inglese

This Italian trifle-like dessert traces back to eighteenth-century. However, this recipe has taken many twists and turns.

You can increase the vintage appeal of Zuppa Inglese by making it in a traditional trifle glass bowl. You can prepare it in single-serving glasses or cups, or in a square glass dish.  

Ingredients

  • Egg yolks – 4
  • Caster sugar – 80g
  • Plain flour, sifted – 50g
  • Whole milk – 500ml
  • Vanilla Pod – ½
  • Cocoa powder, sifted – 50g
  • Ladyfingers – 16
  • Alchermes (you can also use brandy mixed with pomegranate juice) – 250ml
  • Finely chopped dark chocolate – 50g
  • Whipped cream

Instructions

  • Whisk the yolks with the sugar in a medium bowl. The mixture becomes airy and pale yellow when the sugar is dissolved completely. Now, stir the flour in this mixture.
  • Put a saucepan on medium heat. Warm the vanilla pod and milk gently and bring to a gentle simmer.
  • Discard vanilla and stream whole milk into the egg mixture. Whisk this mixture constantly until you get a loose, even consistency.
  • Put this mixture into the saucepan and put the saucepan over low heat. Whisk to cook and thicken the custard.
  • Mix the cocoa powder with a third of the custard leaving the remaining two-thirds of the custard plain.
  • Take some alchermes into a bowl and then dip four ladyfingers into the liqueur. Layer these ladyfingers in the base of a cup. 
  • Cover with plain custard and add a layer of liqueur-soaked biscuits. Add one more layer of chocolate custard followed by a layer of soaked biscuits. Add the final plain custard layer and then top it with soaked biscuits.
  • Put it in the refrigerator and serve after 2 hours. Top it with whipped cream and then a layer of chopped dark chocolate.
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