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Chocolate Irish coffee pots
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Ideal to make ahead and refrigerate, Helen Jessup's recipe for fabulous chocolate Irish coffee pots, are lifesavers for entertaining unexpected guests over the busy festive period.
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Everyone has a bottle of Irish cream liquor in their cupboard at Christmas, and whether you choose to drink it in coffee, on the rocks, in a cocktail or pour it over your ice cream, it’s a very useful addition to your drinks cabinet.
Personally I like it any of these ways but I particularly like it in a mousse, and this coffee flavoured mousse has just a hint of Irish cream liquor. Serving it in espresso cups makes them ideal to be served as a sweet canapé, or light dessert following a heavy meal. They can be made in advance and kept in the fridge until needed, making them a great dessert to serve over the busy Christmas period when unexpected guests may arrive.
Ingredients
Metric
Imperial
- 75g of dark chocolate, good quality
- 1 egg, separated
- 1 tbsp of caster sugar
- 30ml of Irish cream liqueur
- 25ml of espresso, cooled
- 30ml of double cream
- coffee beans, chocolate-coated
SAVE RECIPE
Method
1
Melt the chocolate in a bowl over a pan of boiling water. Allow the chocolate to cool for 5 minutes
2
Whisk the egg with the sugar and then whisk into the chocolate
3
Add the Irish cream liquor, espresso and cream and whisk until it’s thick enough to coat the back of a spoon
4
Whisk the egg white until stiff and then fold into the chocolate mixture. Pour into espresso cups and refrigerate before serving
5
Serve with a couple of chocolate coffee beans on top
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