This layered dessert gives the classic rocky road a sophisticated makeover. Simple but eye-catching, it combines a variety of textures and the rich flavours or chocolate and coffee for delicious results.
- 2 gelatine leaves
- 60g Brown Sugar
- 4 tbsp (1 shot) espresso
- 200ml double cream
- 70g chocolate drops
- 60g Dark Brown Sugar
- 120ml cream, whipped
- 100ml crème fraiche
- 4 tbsp pecans
- 100g Caster Sugar
- 4 tbsp mini marshmallows
- Chocolate curls or shards
- To prepare the pecans, place the nuts on a baking tray lined with parchment. Place the Caster Sugar into a non-stick small saucepan and heat over a low heat until a light golden colour.
- Remove from the heat and carefully pour over the pecans. Leave to cool.
- To prepare the coffee mousse, soak the gelatine leaves in 100ml cold water. Combine the Brown Sugar, espresso and double cream in a saucepan and heat the cream on a medium heat.
- Take the cream off the heat. Squeeze the excess water from the softened gelatine and add this to the hot cream and whisk well. Sieve the mixture into a jug and pour into the glasses.
- Place them in the fridge for about an hour.
- To make the chocolate cream, melt the chocolate drops over a bain-marie (bowl of simmering water) together with the Dark Brown Sugar, stirring from time to time.
- Take off the heat and leave to cool slightly. Fold the cream and crème fraiche into the chocolate.
- To assemble, place most of the marshmallows and a few crushed glazed pecans into the glasses on top of the set coffee mousse and spoon in the chocolate mousse.
- Sprinkle over a few marshmallows and pecans on the top and decorate with chocolate curls or shards.
Recipe courtesy of Siúcra