Coffee and Chocolate Dessert Recipe - Great British Chefs

Step 1

To start the dish, make the milk chocolate cream. Place the milk, cream and salt in a pan and bring to the boil

Step 2

Place the cocoa butter and chocolate in a bowl and pour over the warmed cream and milk, stirring to melt everything together

Step 3

In a separate bowl, mix together the egg yolks and sugar and gradually whisk in the chocolate milk mixture - make sure the milk has cooled slightly or the egg yolks will scramble due to the heat

Step 4

Add the mixture to a clean saucepan and gently heat to thicken (between 76-80°C). Stir continuously to prevent the eggs from overcooking, especially in the corners of the pan - this is now known as pan anglaise

Step 5

Add the gelatine leaves to a bowl of cold water and leave to soften for approximately 5 minutes. Once soft, squeeze out any excess water and add to the chocolate anglaise. Stir to dissolve the gelatine, then pass the mixture through a fine sieve

Step 6

Divide equally between small individual serving bowls, cover and cool in the fridge until set

Step 7

Preheat the oven to 200°C/gas mark 6

Step 8

To make the foam, toast the coffee beans in the oven for 3-5 minutes until they release a nice coffee aroma - make sure that they don't burn

Step 9

Add the coffee beans to a pan with the milk and cream and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes

Step 10

In a bowl, mix the yolks and the sugar together

Step 11

Bring the coffee milk to the boil ,then gently whisk into the yolks in small additions until entirely incorporated. Mix together and return to the pan

Step 12

Over a gentle heat, cook the mixture until it thickens (between 76-80°C), stirring continuously to prevent the eggs from overheating and scrambling. Once thick, remove from the heat

Step 13

In a clean bowl, soften the gelatine in water for 5 minutes

Step 14

Whilst still warm, add the gelatine to the crème anglaise and stir to dissolve. Pass the mixture through a fine sieve into a clean bowl and discard the coffee beans. Set the bowl over another bowl of iced water and gently stir the mixture to cool it down - it will thicken as it cools

Step 15

Once cool, store in the fridge

Step 16

Preheat the oven to 160°C/gas mark 3 - slow fan if this option is available

Step 17

For the biscuit crumb, cream together the butter and sugars in a mixing bowl, then add all of the dry ingredients and mix to form a smooth paste

Step 18

Roll the dough out to an even thickness of 1cm and place in the oven. Cook for approximately 10-15 minutes until the biscuit is cooked through

Step 19

Remove the biscuit from the oven and leave to cool on a wire rack. Once cool, smash into crumbs

Step 20

To plate, remove the bowls with the set milk chocolate cream from the fridge. Divide the coffee cream into 2 espuma guns, add 1-2 gas charges until the appropriate thickness. Shake the gun vigorously and add a layer of coffee foam on top of the set chocolate in each bowl, followed by a layer of crushed cookie. Add more coffee foam and finish with more of the cookie crumb. Serve immediately