Preparation Time 5 minutes
Cooking Time 10 minutes
Equipment
You will need eight 150ml capacity dariole moulds for this recipe.
Ingredients (serves 8)
600ml thickened cream
1 x 180g pkt white chocolate, broken into small pieces
160ml (2/3 cup) milk
140g (2/3 cup) caster sugar
2 tbs boiling water
3 tsp powdered gelatine
200ml freshly brewed strong espresso coffee
60g (1/4 cup) white sugar
Method
Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.
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