Recipes

Method

1. To begin, break up the chocolate and melt in a bowl over a bain-marie.
2. Once melted stir in the coffee.
3. Add the coconut cream and stir until smooth before removing from the heat.
4. Place the gelatine and the water in a bowl and place over the bain-marie to dissolve.
5. Beat the eggs, Cointreau and maple syrup together before folding into the chocolate mixture.
6. Finally add the gelatine and pour small glasses and chill in the fridge until set.