Mascarpone & Mocha Whip
Ingredients
200g dark chocolate
½ cup warm black coffee
460ml cream
200g Tatua Mascarpone
50g caster sugar
Method
- Pour 5cm of water into a medium sized pot and bring to a simmer. Switch off the heat and place a bowl on top that fits snugly without touching the water. Break the chocolate into the bowl and leave to melt slowly, stirring occassionally.
- Stir the coffee and 60ml of the cream into the chocolate until smooth. Remove from heat and leave to cool to room temperature.
- In a seperate mixing bowl whip with an electric beater the Tatua Mascarpone, remaining 400ml cream and the sugar until thick enough to hold its shape.
- Pour the chocolate mixture over the mascarpone mixture but do not stir. Place spoonfuls of the mascarpone mixture and chocolate evenly between 6 glasses to create a ripple effect. Serve immediately.
Serves 6
