Chocolate and coffee cream
- Heat the milk, butter, cornflour, cane sugar, vanilla pulp, orange zest and salt in the blender jug for 7 minutes/100 °C/speed setting 1. After 5 minutes, add the cocoa powder, coffee and whiskey through the filler opening and continue to heat. Make sure all the ingredients are thoroughly blended by processing for 40 seconds/speed setting 4. Transfer the pudding to a bowl and leave to cool, stirring occasionally to prevent a skin from forming.
- Thoroughly clean the blender jug and wait until completely cool before inserting the mixer attachment. Add the cold cream to the blender jug and whisk until stiff for 2 minutes/speed setting 3.
- Add the chocolate pudding to the cream in the blender jug and mix gently for 10 seconds/speed setting 2. Transfer the cream mixture into individual bowls and serve sprinkled with grated chocolate.
TIP: For this recipe you can use up any coffee you may have left over from breakfast or afternoon coffee. The only thing to remember is to keep it covered and stored in the refrigerator until needed.
Bon appétit with Monsieur Cuisine