Crunchy mocha nutty cream

8 servings Prep: 15 mins, Cooking: 10 mins
Rate this recipe
Sweet seduction in a dessert - oh yes.

By Food24 December 07 2011
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Ingredients (11)

12 biscuits — crunchy chocolate, crumbled
100 g dark chocolate — chopped
500 ml cream — fresh
30 ml instant coffee powder
30 ml water — warm
2 eggs — white
110 g castor sugar
100 g mixed nuts — chopped
12 chocolate — balls
2 biscuits — chocolate, crushed
8 small dessert glasses, about 150 – 180 ml
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Method:

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.



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