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15 minutes
15 minutes
- 125ml (1/2 cup) espresso coffee, hot
- 6.00 gm gelatine powder
- 4 x 17.5g sachets Milkybar White Choc Mocha
- 600ml tub thickened cream
- Chocolate-coffee beans, to serve
- In a heatproof jug, combine the coffee and gelatine. Stir until the gelatine is dissolved. Mix in the Nescafé Milkybar and sugar until well combined. Allow it to cool for 15 minutes.
- Whip cream in a bowl with electric beaters until soft peaks form. Slowly incorporate the espresso mixture while continuing to beat until firm peaks just form (be careful not to overbeat). Transfer the cream mixture into a piping bag with a 1cm fluted nozzle. Pipe the mixture into ten 125ml (1/2 cup) glasses. Finish by topping with coffee beans before serving.
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