Coffee Chocolate Cream

Use a plain mould with a 600 millilitre capacity.

Ingredients

340 grams Block Chocolate (roughly chopped)

140 millilitres Strong Black Coffee (hot)

425 millilitres Full Cream Milk

3 tablespoons Cornflour

2 teaspoons Castor Sugar

2 tablespoons Brandy

small carton Double Cream

Method

Dissolve the chocolate in the coffee.

Bring to the boil and add 285 millilitres of the milk.

Stir constantly until it reboils and remove from the heat.

Mix cornflour with the rest of the milk.

Add to the chocolate and simmer for 4 minutes, stirring constantly.

Add the castor sugar.

Remove the pan from the heat and add the brandy.

Allow the mixture to cool while stirring occasionally.

Whip the cream lightly.

Fold into the chocolate mixture.

Turn the chocolate cream into the dampened mould immediately and leave to set.

Remove from the mould when the chocolate cream is cold.

Peruvian Cream

Ingredients

700 millilitres Skim Milk

65 grams Coffee Beans

2 drops Vanilla Essence

100 grams Castor Sugar

2 tablespoons Hot Water

100 grams Block Chocolate (roughly chopped)

5 Egg Yolks

1 whole Egg

You can use a 15 centimetre diameter souffle dish or an 850 millilitre shallow pie dish for this cream.

Method

Place the coffee beans in the milk and simmer for 12 minutes.

Remove the beans and add the vanilla essence.

Cook the sugar to a light caramel in a pan.

Quickly lower the base of the pan into cold water to prevent further cooking.

Add the hot water to the caramel and dissolve.

Use a little additional heat if necessary.

Place the caramel to one side.

Place the chocolate pieces into a little of the coffee-flavoured milk.

Dissolve over a gentle heat.

Work the chocolate until smooth and then add the remaining milk and caramel.

Beat the yolks and the whole egg.

Pour on the liquid.

Turn cream into the dish and cook gently for 25 minutes over a pot filled with water.

When the cream has set, remove the dish and allow to cool.

To Finish

Both of these creams can be topped with whipped cream and decorated with chocolate caraque.

To Make Chocolate Caraque

Grate plain block chocolate onto a plate.

Place the plate over simmering water and work the chocolate with a palette knife until completely melted.

Spread the chocolate, while hot, thinly onto a smooth surface.

Allow to set slightly but not harden.

Use a long sharp knife and shave it from the surface.

The correct slice is slantwise with a slight sawing movement holding the knife almost upright.

When done correctly the chocolate will shave off in long scrolls and/or flakes.

Although the caraque can be stored in an airtight container, I recommend using it immediately as it looks better when freshly made.

Baudoir biscuits make a delicious accompaniment to both of these creams.