Are you craving for a classic cup of coffee, accompanied by a toothsome, creamy and chocolaty dessert? Make from the comfort of your home something that could only be enjoyed at top restaurants in Melbourne. A Mascarpone and chocolate dessert with sponge finger crumble, chocolate pearls, and Daintree forest cocoa powder is so easy to make when you follow the below recipe!
150 grams Sugar
500 grams Mascarpone
250 milliliters Cream
1 Espresso ( with Cointreau )
1 Espresso ( with some hot water )
Daintree cocoa powder
Dark Callebaut chocolate ( for chocolate dome )
Cocoa nibs ( for garnish )
1. Spray the moulds with oil and apply the first layer of melted chocolate. Place in the freezer to set for a few minutes. Repeat the process, applying the second layer of chocolate to ensure the...
See the full directions on my site