Ingredients:
• Pour the cream into a small bowl and whip until soft peaks form.
• Gently stir the brandy and coffee essence into the chocolate. Mixtogether gently until blended, then fold in the whipped cream using a metal spoon.
• Briskly whisk the egg white in a small bowl until stiff, then gently fold into the chocolate mixtureusing a metal spoon.
• Spoon the mixture into four tallglasses, and chill for at least 2 hours before serving.
- 175g/6oz dark chocolate (at
- least 70% cocoa solids),
- broken into pieces
- 300ml/10fl oz whipping cream
- 2 tablespoons brandy
- 1 teaspoon coffee essence
- 1 egg white
• Put the chocolate in a heatproof bowl placed over a saucepan of simmering water, and leave to melt slowly, stirring occasionally. Allow to cool slightly.
• Pour the cream into a small bowl and whip until soft peaks form.
• Gently stir the brandy and coffee essence into the chocolate. Mixtogether gently until blended, then fold in the whipped cream using a metal spoon.
• Briskly whisk the egg white in a small bowl until stiff, then gently fold into the chocolate mixtureusing a metal spoon.
• Spoon the mixture into four tallglasses, and chill for at least 2 hours before serving.
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