Chocolate cream

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INGREDIENTS

4 egg yolks

2 tablespoons sugar

100g dark chocolate, chopped

1tablespoon cocoa powder

1teaspoon instant coffee powder

1 tablespoon (7g) plain powdered gelatine

1 cup (250ml) milk

1 cup (250ml) cream, double

1 teaspoon vanilla essence glace cherries to decorate

PREPARATION

Dissolve chocolate in hot milk inside a saucepan. Beat egg yolks and sugar slightly. Stir in cocoa powder and coffee powder.

Add the chocolate milk and mix well. Place the mixture in a saucepan and cook over a low heat for 2 minutes. Remove from heat.

Soak powdered gelatine in ½ cup of cold water and fold it into the mixture. Cool completely.

Fold in slightly whipped cream and vanilla essence. Spoon into individual serving bowls and chill for 2 to 3 hours.

To decorate pipe rosettes of whipped cream and top with chocolate curls or glace cherries.