Prep Time:25 mins
- To begin, break up the chocolate and melt in a bowl over a bain-marie.
- Once melted stir in the coffee.
- Add the coconut cream and stir until smooth before removing from the heat.
- Place the gelatine and the water in a bowl and place over the bain-marie to dissolve.
- Beat the eggs, Cointreau and maple syrup together before folding into the chocolate mixture.
- Finally add the gelatine and pour small glasses and chill in the fridge until set.