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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. You will need eight 150ml capacity dariole moulds for this recipe. | 2. Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth. | 3. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set. | 4. Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool. | 5. Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve. | 6. Source. | 7. Australian Good Taste - November 2005 , Page 78. | 8. Recipe by Michelle Noerianto. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	600	ml	thickened	2008.555	40.4754	22.0941	211.0809
white chocolate	1	pkt		-	-	-	-
milk	160			23814.4	1866.112	1229.76	1276.608
caster sugar	140			-	-	-	-
water	2	tablespoons	boiling	0.0	0.0	0.0	0.0
gelatin powder	3	teaspoons		-	-	-	-
espresso coffee	200	ml	brewed	-	-	-	-
white sugar	60			46440.0	11997.6	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.