Quick and easy to make. Just needs a bit of time (3-4 hours) in the fridge.
To be served as an after dinner coffee.
Serves 6
250 ml double cream
2-3 tbsp dried espresso coffee
150 g chocolate (dark or milk), chopped
1 gelatin leaf or ½ tsp granulated gelatin
To decorate: Chocolate covered coffee beans
- Place the gelatin leaves in a bit of water to soften.
- Bring the cream to a boil, remove from heat, add the coffee and the gelatin, stir until melted. Pour over the chocolate pieces and mix well.
- Pour into serving 6 small espresso cups and refrigerate for at least 3-4 hours.
- Decorate with the coffee beans.