A dessert that tastes luxurious with the tastes of chocolate and coffee. Who could resist this dessert.
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Ingredients
1.2 Litre thin cream
1 Tbsp instant coffee granules
75 grams grated dark chocolate
8 egg yolks
2 tsp cornflour
160 grams caster sugar
25 grams powdered gelatine
60 mls (1/4 cup) Tia Maria
Directions
- Divide cream into 2 separate saucepans, sprinkle coffee in one and chocolate in another, stir over low heat.
- In two bowls, place 4 egg yolks , 1 teaspoon cornstarch and 80 grams sugar in each and beat to combine, then add hot chocolate cream to one bowl. Return to low heat and stir until slightly thickened. Repeat with hot coffee mixture and remaining egg yolk mixture.
- Place 3 tablespoons cold water in a bowl, sprinkle half the gelatine on top and whisk to combine. Add to chocolate mixture. Sprinkle remaining gelatin into Tia Maria and whisk to combine, then add coffee mixture. Pour half chocolate mixture in to base of a 23 x 12 x 8 cm terrine dish. Freeze for 15 minutes or until set. Sit remaining bowl of chocolate and coffee mixture over larger bowls of warm water ( this is to stop mixture setting too quickly). Remove set chocolate from freezer pour over half the coffee mixture and freeze for 15 minutes or until set, repeat layering with remaining mixtures, then refrigerate for at least 4 hours.
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