Ingredients
100g/4oz white chocolate, broken into slices (Milky Bar is ideal as it has a really creamy taste
2 tbsp nippy water)
150ml/5fl oz double cream
1 egg, white only
1 warm shot of espresso mixed with a good glug of coffee liqueur, to serve
Method
1. Place the chocolate and water in a bowl over a pan of gently simmering water and leave to melt slowly. Remove from the heat, stir and leave to cool for about 5 minutes.
2. Whip the cream until it thickens to form soft peaks and, in a separate bowl, whisk the egg white until it also forms soft peaks.
3. Pour the melted chocolate into the whipped cream and gently stir in. Fold in the egg white before spooning into coffee cups, making sure you leave about 1cm/%26frac12;in of a rim at the lid for the coffee.
4. Place in the fridge for about 2-3 hours until set. just before serving, pour over the warm espresso and coffee liqueur mixture and enjoy straight away.
Orignal From: Double delight
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