1 loaf of French Bread
4 oz. semi sweet chocolate, roughly chopped
1 cup heavy cream
1 tsp vanilla bean paste
1/4 cup powdered sugar
3 kiwis
15 - 20 cherries
Fresh mint and lemon thyme leaves for garnish
Combine both the ingredients together and whisk properly until well combined and smooth.
If you want it to be thinner, add a bit more water.
Gently incorporate the almonds into the fluffy egg whites, making sure that every almond is evenly coated.
Remove the skillet from the heat.
If you're using an espresso maker to brew your coffee for this recipe, use the strongest brew setting.
If you are using a drip coffee maker, use triple the amount of coffee grounds than you usually do.
If you are using instant coffee, again use triple the amount of coffee that you normally would to make a cup of coffee. This might be the simplest method: 3 teaspoons of instant coffee combined with 1 cup boiling water.
This coffee bread is a treat you can mix up on one of your 15 minute breaks. While it’s baking, you can do your 45 minutes of dishes and laundry changing. Then you get to snack on the bread in your next 15 minute break!