Ingredients
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1/2 cup thickened cream
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1/2 cup milk
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1 1/2 tablespoons caster sugar
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50g white chocolate, finely chopped
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1 teaspoon powdered gelatine
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1/3 cup chocolate hazelnut spread
Method
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1Place cream, milk and sugar in a small saucepan over medium-low heat. Cook, stirring, for 4 to 5 minutes or until almost simmering (don’t boil). Remove from heat. Add half the chocolate. Stir until chocolate is smooth. Pour mixture into a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve gelatine. Cool for 10 minutes.
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2Spoon 1 tablespoon hazelnut spread into the base of four 100ml-capacity espresso glasses. Smooth top. Carefully pour cream mixture, over the back of a metal teaspoon, into each glass. Cover with plastic wrap. Refrigerate for 4 hours or until set. Remove from fridge 10 minutes before serving. Decorate with remaining chocolate. Serve.
Source: taste.com.au
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