January 29, 2017


Ratafia biscuits -50 gms
Brandy -1-2 tbsp
Instant coffee powder - 1 tbsp
Plain cooking chocolate - 225 gms
Eggs -3 (separated)
Double cream - 150 ml


  • Divide the ratafias equally between six 150 ml souffle dishes and spoon over the brandy.
  • Add 150 ml boiling water to the coffee and stir until it is dissolved.
  • Grate the chocolate and blend 175 gms into the coffee until smooth.
  • Reserve 50 gms to decorate.
  • Gradually blend in the egg yolks.
  • Whisk the egg whites stiffly and fold into the chocolate mixture.
  • Spoon the mixture into the dishes and place in a refrigerator to set.
  • Whip the cream until stiff.
  • Decorate with piped cream and reserved grated chocolate.

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