Mocha Cream


Photo: flickr user jencu
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Ingredients

10 fl ozs Milk
4 ounces Plain chocolate
2 teaspoons Instant coffee powder
3 Eggs - size 2
2 Egg yolks from size 2 eggs
2 dshs Vanilla essence
10 fl ozs Single cream
1 ounce Sugar
1 ounce Plain chocolate or chocolate coffee
ounce Blancbed tlaked almonds
1 ounce Demerara sugar
5 fl ozs Double cream

Preparation

1
Warm the milk, then chop the chocolate into small pieces. Add to the milk, with the coffee powder and heat until the chocolate has melted.
2
Beat the eggs and egg yolks with the vanilla and cream, add the chocolate and coffee flavoured milk. Mix well, add the amount of sugar required.
3
Strain into a 1.5 pint/900 ml souffle dish or fairly deep ovenproof serving dish. Stand in a tin half filled with cold water.
4
Preheat the oven to 150C/300F, Gas Mark 2. Bake for 1 1/2 to 1 3/4 hours, or until just firm. Allow to cool.
5
Grate the chocolate, if using this. Sprinkle the nuts and sugar over the pudding. Whip the cream and pipe or spoon on the dessert. Top with the chocolate or chocolate coffee beans.
6
Freezing: This freezes for 2 months if made with cream, as in the recipe.
7
Variation: Omit the cream in the dessert and use 10 fl extra milk.

Tools

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Tags:

desserts

Yield:

6.0 servings

Added:

Friday, February 12, 2010 - 9:10pm

Creator:

Anonymous

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