Simple coffee puddings
These are quite rich, so make in small ramekins
500 ml carton of double cream 2 tablespoons of strong espresso coffee 3 oz of a good quality plain dark chocolate, chopped into small pieces 1.5 leaves of gelatine 2 oz sifted icing sugar (I think that's confectioner's sugar in the US)
A little extra icing sugar and some cocoa powder to dust the top of the puddings before serving. And a little coarsely grated chocolate for the finishing touch.
Heat half the cream in a saucepan with the espresso cofee. When it starts to steam (but not boil) remove from the heat and add the broken chocolate.
When the chocolate has dissolved, add the gelatine leaves and set aside until it has totally dissolved and the cream is beginning to set.
Meanwhile, whisk the remaining cream, add the icing sugar and fold into the setting chocolate cream. (it is easier to fold the 'thinner' mixture of the two, into the 'thicker' one... I find it's usually the cream/sugar mix that is thicker).
Pile mixure into ramekins, cover with clingfilm and put in 'fridge to set.
Just before serving dust the tops wtih a mixture of cocoa powder and a little icing sugar, and then sprinkle with a few 'curls' of grated chocolate.
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