Coffee and chocolate – the perfect way to end a meal. This recipe combines the two flavours and creates a delicious dessert that is naturally gluten and wheat free.
- 200g dark chocolate - broken into pieces
- 100ml strong espresso fresh coffee - cooled
- 4 tbsp brandy
- 400ml double cream
- 2 tbsp golden caster sugar
- Cocoa powder - sieved to decorate
In a bowl, place the chocolate, brandy and coffee. In another bowl, bring 250ml of the cream to the boil in a microwave, or pan. Pour this over the chocolate and stir until it has melted, and the mixture is smooth.
Pour the mixture between 6 coffee cups and allow to set overnight in the fridge.
Before serving, whip the remaining cream with the sugar until set and spoon the cream over the chocolate evenly. Dust with some sieved cocoa powder, so they resemble cappuccinos.
Can also be made with other spirits, try Disaronno, Baileys or rum.