Coffee Caramel Chocolate Pots
Triple Layer Coffee Caramel Chocolate Pots merrily blend creamy coffee custard with luscious caramel and light as air chocolate mousse. A little crushed Amaretti cookie hidden between the layer adds an extra hit of flavour & texture, making these indulgent little pots totally irresistible.
Servings: 4 servings
Ingredients
- 12 Amaretti Cookies (I used shop bought)
For the Coffee Custard
- 80 ml/ ⅓ cup Whole milk
- 1 ½ teaspoon Instant coffee granules (I used Gold Blend)
- 1 Egg yolk (you'll need the egg white for the mousse)
- 25 g/ ⅛ cup Light muscovado sugar
- ½ tsp (rounded) Cornflour (cornstarch)
- 45 ml/ 3 tablespoon Double (heavy) cream
For the Caramel
- 25 g/ ⅛ cup Butter
- 25 g/ ⅛ cup Soft light brown sugar
- 25 g/ ⅛ cup White caster sugar
- 80 ml/ ⅓ cup Double (heavy) cream
- pinch Sea salt
- ½ teaspoon Vanilla extract
For the Chocolate Mousse
- 1 Egg yolk
- 2 Egg whites (use the spare white from above)
- ¼ teaspoon Lemon juice
- 65 g/ ½ cup dark chocolate (roughly chopped)
- 2 teaspoon caster sugar
Instructions
Make the Coffee Custard
- Put the milk into a small heavy-based saucepan and heat until scalding (but not boiling). Stir in the coffee granules
- In a small bowl beat the egg yolk, sugar and cornflour together until smooth
- Pour the hot milk onto the egg mixture whilst whisking continuously, to prevent curdling
- Pour the custard back into the saucepan and, over a moderate heat, cook until the custard is thick (like in the photograph). You will need to stir constantly otherwise the custard will go lumpy and/ or split.
- Once thickened, spoon the custard into a clean small bowl and cover with clingfilm to prevent a skin forming. Let cool completely and chill
- Just before you are ready to assemble the dessert beat the cream until it just holds it's shape. Tip the coffee custard into the cream and beat until smooth
Make the caramel
- Put the butter, sugars, and cream into a small heavy-based saucepan
- Over a moderate temperature, heat, stirring freqently with a wooden spoon, until everything has melted and dissolved and a smooth sauce has formed
- Heat the caramel to boiling point and let cook for 1 minute
- Remove from the heat and stir through the salt and vanilla extract
Make the mousse
- Separate the egg yolk from the white and place the egg white (along with the extra one) into a medium bowl. Add the sugar and the lemon juice to the egg whites
- Melt the chocolate in a medium bowl that does not retain too much heat (pyrex is ideal)
- Meanwhile whip the egg whites to the firm (but not stiff) peak stage
- Working quickly, mix the egg yolk into the melted chocolate then mix in ⅓ of the whisked egg whites
- Using a large metal spoon gently fold the remaining egg whites into the chocolate mixture to keep as much air in the mousse as possible. Stop mixing when no more white streaks are evident
Assemble the dessert
- Spoon half of the caramel sauce between 4 glass jars and crumble an Amaretti biscuit onto the centre of the caramel in each jar
- Divide half of the mousse between each jar, taking care to spread it to the edges so that the caramel layer is completely covered
- Crush 4 Amaretti biscuits and use to top the chocolate mousse
- Divide the coffee custard between the 4 pots, giving the jar a gently shake if necessary to spread the custard out and ensure the mousse is covered
- Share the remaining caramel between the pots
- Finally top with the remaining chocolate mousse, again ensuring the coffee custard is covered
- Cover and refrigerate for several hours
- Take of of the fridge 30 minutes before serving. Crush the remaining Amaretti biscuits and use to top the desserts
Notes
1. I used pots approx 2 inches tall by 1.5 inches wide 2. These desserts can be stored in the fridge for up to 3 days before serving. Just crumble the Amaretti biscuits on top just before serving