Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 4 minutes
Ingredients (serves 8):Method: The day before:
Pour creme fraiche into a bowl and chill for 20 minutes, or put in freezer for 6 minutes.
Separate eggs, keep to one side.
Break chocolate up into little pieces, then gently melt over a low heat, or in a bain marie, along with the instant coffee granules and a tablespoon of boiling water.
Stir, and remove from heat once chocolate is melted.
Add 4 egg yolks and leave to cool.
Crush macaroons into a powder.
Remove cream from fridge and whip, before adding to macaroon powder.
Beat egg white until stiff, with 30g sugar, and add to chocolate cream.
Grease a 25cm cake tin (round or long), pour in half of the macaroon cream. Ensure it is evenly spread, by tapping tin, then add an even layer of chocolate mousse.
Chill until firm, then fill rest of tin with macaroon cream.
Cover with clingfilm, and chill overnight in freezer.
On the day:
2 hours before serving, remove from freezer and place in fridge.
Remove from cake tin once defrosted and sprinkle with coffee, sugar and crushed macaroons.