Ingredients:
Chocolate Cream:
1 1/2 Cups Elmlea Double Cream (Heavy Cream)
75g/3oz Dark Chocolate chopped
1 1/2 Tbls Honey
1/3 Cup Cocoa Powder sifted
2 Teaspoons Kahlua or diluted coffee
Espresso Panna Cotta:
3/4 Cup Whole Milk
2 1/2 Teaspoons Gelatin powder
1 1/2 Cups Emlea Double Cream (Heavy Cream)
2 Tbls Instant Espresso or Coffee
1/2 Cup Brown Sugar
Chocolate Ganache:
1/2 Cup Emlea Double Cream (Heavy Cream)
75g/3oz Dark Chocolate chopped
Mascarpone Cream:
1/2 Cup Emlea Double Cream (Heavy Cream)
2 Large full Tablespoons Mascarpone Cheese
2 Tbls Icing Sugar sifted
1 Tsp Vanilla Essence
Fresh strawberries and dark chocolate coated peanuts to garnish
Method:
Chocolate Cream-
Place the cream, chocolate and honey in a small saucepan over medium-low heat. Stir until smooth then hand whisk in the cocoa powder and kahula.
Place 5 desserts glasses at a slant angle in a cup cake muffin tin and pour the chocolate mixture into them. Refrigerate for 2-3 hours until set.
Espresso Panna Cotta-
Place a 1/4 cup milk in a small bowl and sprinkle over the gelatin, let it absorb then microwave a few seconds until melted.
In a small saucepan over low heat, bring the remaining 1/2 cup milk, heavy cream, espresso and sugar to a low boil and simmer for 5 minutes. Remove from heat and hand whisk in dissolved gelatin and vanilla essence. Leave to cool completely then pour over the set chocolate. Refrigerate until set, at least 4 hours.
Chocolate Ganache-
Place the chopped chocolate in a small bowl. Heat the cream in the microwave to a nearly boil. Pour over chocolate, leave for 2 minutes for the chocolate to melt. Hand whisk until smooth and pour over set panna cotta.
Mascarpone Cream-
Combine all ingredients in a medium bowl and whip until stiff peaks form. Place in a piping bag and refrigerate until ready to use. Pipe over set ganache and decorate as desired.
Enjoy!
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