Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 4 sheets gelatin
- 200 ml coconut milk
- 200 ml milk
- 8 tablespoon coffee powder (instant cappuccino), unsweetened
- 300 g milk chocolate
- 4 egg (s)
- 4 cl liqueur (coffee), e.g. Baileys Coffee or others
- 0.5 liter ½ cream
For decoration:
- some chocolate decor chocolate beans or grated chocolate, for garnish
- some desiccated coconut
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water.
- Mix the coconut milk and the milk with the coffee powder.
- Crush the chocolate and melt it in a hot water bath. Separate half of the eggs. Beat the egg yolks and the remaining eggs with the coffee and coconut cream in a hot water bath until thick and frothy.
- Dissolve the squeezed gelatine in the cream. Stir in the coffee liqueur and chocolate. It is best to put the mixture in the refrigerator overnight.
- Whip the cream until stiff. Beat the egg whites until stiff. Carefully fold both into the cream one after the other.
- Chill in the refrigerator for at least 4 hours. To serve, place in glasses and garnish with the coconut chips, espresso beans or chocolate shavings.
- The dessert looks especially pretty in small glasses.
- Variations: White chocolate makes it sweeter and the coffee taste more intense. Also tastes great with fresh fruit, or as ice cream from the freezer that has already been thawed.
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