Chef Catherine De Orio Shows How to Make Gourmet Coffees - WDRB 41 Louisville News

Chef Catherine De Orio Shows How to Make Gourmet Coffees

Sara Lee Chef Catherine De Orio demonstrates how to be your own barista and save considerable money in the New Year.

Coffee drinkers can save $1,000 a year by learning how to make gourmet coffees at home instead of purchasing them at a coffee shop.

Research shows that many Americans have become increasingly accustomed to gourmet coffee.

At the same time, given the volatile economy, many consumers are tightening their spending and they might be eyeing luxury items like gourmet coffee right about now.

A small cup of specialty coffee at a coffee stand or shop costs about $4 a serving. Over the course of a year, this daily indulgence adds up to more than $1,400.


Senseo Godiva Crème Brûlée coffee

Senseo Godiva Chocolate Créme coffee

Saigon Cinnamon

Coconut Milk

Godiva dark chocolate demitasse pieces

For display: Godiva Coconut Truffles, Godiva Pecan Caramel Clusters, Godiva Dark Chocolate Covered Almonds, Godiva Biscuit Assortment

Dark Chocolate

Dark chocolate provides the perfect complement to the delicious flavor of the Godiva Crème Brûlée coffee.

  • How to: Chocolate is best melted in a heatproof bowl by setting it over a bath of simmering water and stirring constantly. Alternatively, microwave it for 15 to 30 seconds at a time and stirring frequently until the mixtures is smooth and evenly melted. Don't melt it too quickly or it will scorch and become grainy. I enjoy using little Godiva dark chocolate demitasse pieces. Insert a spoon into the melted chocolate and let it dry for 10 minutes.  Serve the spoon on the side to use while stirring the coffee. The chocolate will melt in the coffee, not in your hands!
  • Pair with: Godiva dark chocolate almonds

Saigon Cinnamon

Ignite the senses with a combination Godiva Crème Brûlée coffee and Saigon cinnamon.

  • How to: Top your Godiva Crème Brûlée coffee with whipped cream and a sprinkle of cinnamon
  • Pair with: Godiva Biscuits: 6 varieties of Godiva biscuits


The exotic punch the fabulous flavor of coconut along with Godiva Chocolate Créme coffee is the perfect match.

  • How to: Replace your regular milk or cream addition with silky coconut milk
  • Pair with: Godiva Coconut truffles



Light Black Forest Latte


Senseo Godiva chocolate crème coffee                                 4 oz.

Skim (Whole) milk                                                                  ¾ cup

2% milk (Half & half)                                                              ¼ cup

Bittersweet chocolate chips                                                   4 oz

Kirsch liquor (Maraschino cherry juice)                                   1 ½ Tablespoons


Cool Whip (Whipping cream)

Chocolate shavings

Maraschino cherry


  • In a medium saucepan over medium heat combine milk, half & half and chocolate chips.  Whisk until chips are fully melted and milk is frothy.
  • Whisk in maraschino cherry juice.
  • Using two coffee pods, make cup of coffee.
  • Add chocolate mixture to coffee.   Stir to combine.
  • Top with whipped cream, chocolate shavings and a cherry

Toffee Coffee Chocolate Clusters


Semisweet chocolate chips                                                               9 oz.

HHHeavy cream                                                                                 ½ cup

Strong coffee                                                                                    2 tablespoons

Toffee bits                                                                                         ½ cup


  • Line a baking sheet with a silicone baking mat or aluminum foil. Place chocolate in a medium bowl and set aside. Combine cream and coffee in a small saucepan and bring to a simmer over medium heat.
  • Pour cream mixture over chocolate and let sit until chocolate starts to melt, about 2 minutes. Stir until the chocolate is melted and smooth, about 1 minute.
  • Stir in toffee bits until evenly combined and let sit until slightly set up, about 10 to 15 minutes. Drop by rounded teaspoons onto the prepared baking sheet. Place in the refrigerator to set up, at least 10 minutes.

Serving Size:  

Makes 35 servings

Gooey Mocha Mini Cakes


Unsalted butter, cut into small pieces                                                2 sticks

Milk chocolate chips                                                                                          ¾  cup (4 ½ ounces)                                                 

Semisweet chocolate chips                                                                            ½ cup ( 3 ounces)

All-purpose flour                                                                                                 1 ¼ cups

Unsweetened cocoa powder                                                                         ¼ cup

Baking powder                                                                                                     1 teaspoon

Table salt                                                                                                                 ½  teaspoon

Eggs                                                                                                                           4 Large

Strong coffee                                                                                                        1/3 cup

Vanilla extract                                                                                                       2 teaspoons

Granulated sugar                                                                                                 1 ¼ cups


  • Heat oven to 350°F and place rack in the middle. Coat a 12-well muffin pan with butter.
  • Combine butter, 1/2 cup of the milk chocolate, and all the semisweet chocolate in a medium glass or stainless steel bowl and place over a pot of barely simmering water. Stir until the chocolate is melted and smooth, about 4 minutes. (Alternatively, use a microwave-safe bowl and microwave, stirring frequently, until melted, about 1 to 2 minutes.) Set aside to cool slightly.
  • Whisk flour, cocoa, baking powder and salt together to combine. Set aside.
  • Whisk eggs, coffee, and vanilla together until smooth. Add sugar and whisk until combined. Add the cooled chocolate mixture and whisk until just combined.
  • Mix in flour mixture in two parts and stir until just combined. Divide mixture among muffin wells (about 1/4 cup per well).
  • Garnish muffins with remaining 1/4 cup milk chocolate chips. Bake, rotating the pan halfway through, until edges of bites are set, cake tester comes out clean, but center is still soft, about 18 to 20 minutes. Remove from oven and let rest 5 minutes in muffin pan before unmolding.

Serving Size:  

Makes 12 servings


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