Chocolate Cream with Coffee
- milk chocolate - 5.5 oz (150 g)
- gelatin - 1 tbsp
- coconut milk - 2/5 cup (100 ml)
- coffee - 4 tbsp, instant
- eggs - 2
- liqueur - 1 1/3 tbsp (20 ml), coffee - flavored
- salt - 1 pinch
- sugar - 2 tbsp (30 g)
- cream - 1 2/3 cups (400 g)
- raspberries - 1 cup (250 g), or other fruits
Soak the gelatin in a little cold water and melt the chocolate via steam cooking. Stir the coconut milk with the coffee.
Set aside the egg white from 1 egg, beat the yolk with the other whole egg in a water bath with the coconut milk until you get a thick cream. Pour in the gelatin, let it dissolve in the hot cream. Stir with the chocolate and liqueur and leave the cream in the fridge until it cools completely.
Distribute the chocolate cream with coffee into cups and add fruits of your choice or whipped cream.
You can fill the cups halfway with cream, sprinkle fruits and then fill up to the top with cream again.
Leave the cups in the fridge for 4 hours before serving.