Saturday, 5 September 2015
Vietnamese style chocolate and coffee pots
These little pots of loveliness were perfect for a meal with friends last night. I made them in the morning and left them to chill until ready to serve. The espresso cups were just the right size for a sweet ending to dinner, without overindulging. The recipe is from Olive Magazine.
50g dark chocolate broken into pieces, plus extra for decoration
1 tbsp of condensed milk
1 tsp of cocoa powder
2 tbsp of strong espresso coffee
1½ egg whites
½ tsp of lemon juice
Put the chocolate, cocoa powder and condensed milk into a medium heatproof bowl and melt over a pan of just simmering water. Remove from the heat (it will be quite thick at this stage) and, while it is still hot, stir in the just made coffee. Set aside to cool for 15 minutes.
Whisk the egg white in a clean medium bowl with the lemon juice, until they form stiff peaks. Stir one large spoonful into the cooled chocolate mixture to loosen it, then fold the remaining whites into the chocolate mixture.
Divide between the 4 espresso cups or pretty glasses and chill until ready to serve. Grate some dark chocolate on the top before serving.