Ingredients:
250 gram white cooking chocolate.
125 gram tasteless butter, melt
2 eggs, mix.
1-1 ½ teaspoon gelatine powder.
300 ml cream, mix until expand.
3 teaspoon coffee powder instant.
Netmeg powder for sowing
Step 1: Cut the chocolate, put into the bowl resistant to heat. Boil the water in the wok, put the bowl with the chocolate in it above the wok. Cook with small fire until chocolate melt, lift up. Move the melt chocolate to other place, then mix with liquid butter, mix. Put the eggs, mix until the dough smooth.
Step 2: Mix the gelatine with 2 tablespoon water, wait a while until expand. While, boil a bit of water into the wok. Put the place with gelatine. In it above, mix until gelatine, lift up. Leave it until cool.
Step 3: Mix the gelatine and chocolate dough, mix well. Put the cream mix inside, stir slowly until mix all. Separate 1/3 part of the dough to other place.
Step 4: Melt the coffee powder to ± 3 teaspoon hot water. Then, mix with 2/3 part the chocolate dough, mix well the dough until the color changed to brown.
Step 5: Put that dough to the glass, spread it. Keep it in the refrigerator until the base of it hard. Then, pour the white chocolate dough above. Close the glass, put to the refrigerator until presenting. If you like, sow netmeg powder.
Cooking time: 45 minutes; for: 4-6 glasses.
250 gram white cooking chocolate.
125 gram tasteless butter, melt
2 eggs, mix.
1-1 ½ teaspoon gelatine powder.
300 ml cream, mix until expand.
3 teaspoon coffee powder instant.
Netmeg powder for sowing
Step 1: Cut the chocolate, put into the bowl resistant to heat. Boil the water in the wok, put the bowl with the chocolate in it above the wok. Cook with small fire until chocolate melt, lift up. Move the melt chocolate to other place, then mix with liquid butter, mix. Put the eggs, mix until the dough smooth.
Step 2: Mix the gelatine with 2 tablespoon water, wait a while until expand. While, boil a bit of water into the wok. Put the place with gelatine. In it above, mix until gelatine, lift up. Leave it until cool.
Step 3: Mix the gelatine and chocolate dough, mix well. Put the cream mix inside, stir slowly until mix all. Separate 1/3 part of the dough to other place.
Step 4: Melt the coffee powder to ± 3 teaspoon hot water. Then, mix with 2/3 part the chocolate dough, mix well the dough until the color changed to brown.
Step 5: Put that dough to the glass, spread it. Keep it in the refrigerator until the base of it hard. Then, pour the white chocolate dough above. Close the glass, put to the refrigerator until presenting. If you like, sow netmeg powder.
Cooking time: 45 minutes; for: 4-6 glasses.
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