Crunchy mocha nutty cream

Recipe from: 7 December 2011

Ingredients 11
Servings 1
Minutes 00:15


Serving Change
  • 12
    crunchy chocolate biscuits - crumbled
  • 100
    dark chocolate - chopped coarsely
  • 500
    fresh cream
  • 30
    instant coffee powder
  • 30
    warm water
  • 2
    egg whites
  • 110
    castor sugar
  • 100
    mixed nuts - chopped
  • 12
    chocolate balls
  • 2
    chocolate biscuits - crushed
  • 8
    small dessert glasses, about 150 – 180 ml


Divide biscuit crumbs between the 8 glasses; keep aside.
Place chocolate and 125 ml cream in a small pot over low heat and stir until smooth.
Divide mixture between the glasses, swirling chocolate to coat the inside.
Place in fridge.

Stir coffee and warm water in a small bowl until coffee dissolves; cool for 10 minutes.
Beat remaining cream in a small bowl with an electric mixer until soft peaks form, fold in coffee.
In a separate bowl, beat egg whites with clean whisks till soft peaks form.

Gradually add sugar, a little at a time, until sugar dissolves and mixture becomes glossy.
Fold egg–white mixture and nuts into cream mixture.
Divide among the glasses. Top with chocolate balls and crushed biscuits.

Reprinted with permission of Shaanaz Parker.

Read more on: festive 2014  |  recipes

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