Chocolate Dessert

Tia Maria jelly with chocolate cream

Name: Tia Maria jelly with chocolate cream
Prep time: 255 min
Cook time: 5 min
Total time: 260 min
Yield: 6
Ingredients: 125ml (1/2 cup) Tia Maria or Kahlua; 25g powdered gelatine; 750ml (3 cups) strong black coffee; 300ml thickened cream; 50g caster sugar; 1 eggwhite; 1/2 teaspoon vanilla extract; 100g good-quality dark chocolate, grated

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4h 15m

05m

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Forget jelly shots, this boozy coffee-flavoured jelly served with chocolate cream is the ultimate adults-only dessert.

125ml (1/2 cup) Tia Maria or Kahlua
25g powdered gelatine
750ml (3 cups) strong black coffee
300ml thickened cream
50g caster sugar
1 eggwhite
1/2 teaspoon vanilla extract
100g good-quality dark chocolate, grated

Method

1.

Place the Tia Maria and 25ml water in a medium saucepan over low heat. Sprinkle over the gelatine and stir to dissolve the gelatine. Add the coffee then set aside to cool completely. Divide the mixture between the moulds and refrigerate for 4 hours until set.
2.

Place the cream, sugar and eggwhite in a bowl and whip until soft peaks form. Add the vanilla, then fold in the grated chocolate. Place the base of each mould briefly in warm water to loosen, then turn out onto a serving plate and serve with the chocolate cream.