Smashed cannellini bean crostini
Add a little more oil to this smashed cannellini bean dip, if you prefer – the more you add, the silkier it becomes
Affogato chocolate pots
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs setting
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 150g dark chocolate (at least 70% cocoa solids), chopped into small pieces
- 2 shots hot espresso or 100ml hot strong instant coffee
- 150ml double cream
- ½ tsp vanilla extract
- 2 egg yolks (freeze the whites for another recipe)
- 50g golden caster sugar
- 4 of your favourite biscuits to serve with coffee (we used amaretti), plus extra to serve
Method
- STEP 1
Tip the chocolate into a heatproof bowl. Pour the coffee, double cream and vanilla into a small saucepan and bring to the boil over a medium heat, then pour this over the chocolate. Leave to stand for a minute, then stir together until the chocolate has melted and the sauce is smooth. Set aside.
- STEP 2
Beat the egg yolks and sugar together for 5 mins in a separate bowl using an electric whisk until pale, thick and fluffy. Carefully fold in the melted chocolate mixture until everything is combined into a rich mousse. Crumble the biscuits and put most of the crumbs into the bases of four small coffee cups or ramekins, then spoon over the chocolate mousse. Chill for at least 2 hrs. Will keep chilled for up to two days. Serve cold topped with the remaining crumbled biscuits and some extra whole biscuits on the side for dunking.
