10 eggs, separated
500 g icing sugar
1/2 cup dry instant coffee granules
100 g melted dark chocolate
100 ml brandy
1 lt. Cream, whipped
30 g gelatine
Whip cream and egg whites separately. Mix yolks, sugar, coffee, melted gelatine and chocolate until combined. Fold into egg whites and cream. Pour into a foil lined springform pan and freeze.
Serve with mocha sauce.
Mocha Sauce
250 g melted dark chocolate
500 ml cream
2-3 tblspn dark rum
250 g sugar to taste
1/4 cup instant coffee granules
Warm gently all ingredients and mix well. Chill and serve over parfait. Can also be served hot if liked.
500 g icing sugar
1/2 cup dry instant coffee granules
100 g melted dark chocolate
100 ml brandy
1 lt. Cream, whipped
30 g gelatine
Whip cream and egg whites separately. Mix yolks, sugar, coffee, melted gelatine and chocolate until combined. Fold into egg whites and cream. Pour into a foil lined springform pan and freeze.
Serve with mocha sauce.
Mocha Sauce
250 g melted dark chocolate
500 ml cream
2-3 tblspn dark rum
250 g sugar to taste
1/4 cup instant coffee granules
Warm gently all ingredients and mix well. Chill and serve over parfait. Can also be served hot if liked.