Chocolate and Causeway Coffee Pots by Paula McIntyre
Prep:
5 mins
Cook:
5 mins
200ml double cream
50ml strong Causeway coffee (we suggest either Oonagh, Ciara or Grainne coffee)
1 teaspoon vanilla extract
100g chopped dark chocolate
1 Glenballyeamon egg
50ml whipped cream
Coffee beans to garnish
Place the cream, coffee, sugar and vanilla in a saucepan and bring to a simmer
When the sugar has dissolved, pour over the chocolate and stir until melted
Whisk in the egg
Pour into 4 cups or ramekins, cover and chill for at least 4 hours
When set, place a spoonful of the cream on to of the pots and dust with a little cocoa
Preparation Time
5 minutes
Cooking Time
5 minutes
Main ingredients
Chocolate
Recipe Type
Dessert
Level of Difficulty
Easy
Find more great recipes in Paula's book, Taste Causeway 'Recipes and Stories' book which is available here
