Drink This: Paul A Young’s Chocolate Dalgona CoffeeBy amelia richards

Dalgona Coffee is having a moment. As the nation is in lockdown, more time is being spent getting creative in the kitchen and it more and more people are jumping on the #DalgonaCoffee wagon. But have you tried a chocolate Dalgona Coffee? Didn’t think so.

Inspired by this national movement, Billington’s Sugar along with chocolatier Paul A Young, experimented with the inclusion of chocolate. Here’s a maple-y, vanilla-y twist on the classic recipe that you can make at home faster than you can say ‘banana bread’.

Paul’s Chocolate Dalgona Coffee is comprised of a water based ganache, followed by a chilled maple syrup and vanilla milk, and topped with the signature Dalgona foam, and finished with a chocolate button, and a light sprinkling of Billington’s Demerara Sugar. All of Billington’s sugars are unrefined, locking in the natural molasses of the sugarcane of which they are made, this gives them, and this recipe, rich caramel undertones that make it even more indulgent and flavoursome.

Serves two

Ingredients

For the ganache:

• – 200g dark chocolate, chopped
• – 150ml water
• – 1 tbsp Billington’s Golden Caster or Light Muscovado Sugar

For the milk:

• – 100ml whole milk
• – 2 tbsp Billington’s Very Dark or Amber Maple Syrup
• – 1 tsp vanilla extract

For the coffee foam: 

• – 2 tbsp instant coffee
• – 2 tbsp Billington’s Golden Caster Sugar
• – 2 tbsp water

To decorate (optional):

• – A sprinkle of Billington’s Sugar for Coffee
• – 2 chocolate buttons

Method

Step one: the ganache

Bring the water and sugar to a simmer. Once lightly simmering, pour the sweetened water over the chopped chocolate and whisk. Divide the water based chocolate ganache into two glasses and set aside to cool.

Step two: the milk

Take a measuring jug and within it combine all ingredients, mix to combine and set aside.

Step three: the coffee foam

Pour all ingredients into a mixing bowl or stand mixer. Using a handheld or electric whisk, whisk until light thick and frothy.

NB: To create a softer foam, double the water quantity to 4 tbsp.

To build your chocolate Dalgona Coffee, carefully pour the milk over the set ganache. Once settled, gently spoon the coffee foam over the milk. Taking a hot pallet knife, level off the foam and top with chocolate shavings or a chocolate button, and a sprinkle of Billington’s Sugar for Coffee.

This chocolate Dalgona Coffee can be enjoyed as a drink, or eaten as a dessert, digging through all the layers at once.