Chocolate coffee cream
INGREDIENTS FOR
24 CREAMS: |
for the moulds: 130 g white chocolate - for the filling: 8 tablespoons of whipped cream - 60 g white chocolate - 2 tablespoons coffee liqueur - 1 tablespoon short coffee - To decorate: 24 kernels of Brazil nut
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| PREPARATION: |
1. Line a pan with baking paper.
2. Melt the chocolate for the moulds in a bain-marie.
3. Paste bottom and sides of the fluted aluminium cases with a layer of chocolate, then turn them upside down into the pan and put in the fridge.
4. Repeat this whole operation once more.
5. For the filling, boil the cream until it is reduced to half the quantity.
6. Remove from heat, add the chocolate and when melts let it settle.
7. Add the coffee and the liqueur and mix together to a well-blended mixture, then let cool down.
8. Fill up the bowls with this mixture, decorate with the kernels of Brazil nut and let thicken in the fridge.
9. Before serving remove the fluted aluminium cases.
You can keep it in the fridge in a covered container for a week long. |
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