Mocha Puddings with a Liqueur Cream Crown
Search results for Mocha Puddings with a Liqueur Cream Crown
Ingredients
What you need
120g CADBURY Baking Dark Chocolate, roughly chopped
125g butter, chopped
½ cup flour
½ cup CADBURY Bournville Cocoa
¾ teaspoon baking powder
4 eggs
1 cup caster sugar
2 teaspoons instant coffee dissolved in 2 teaspoons boiling water
250ml PHILADELPHIA Cream For Desserts, double cream alternative
⅓ cup Irish cream liqueur
120g CADBURY Baking Dark Chocolate, roughly chopped
125g butter, chopped
½ cup flour
½ cup CADBURY Bournville Cocoa
¾ teaspoon baking powder
4 eggs
1 cup caster sugar
2 teaspoons instant coffee dissolved in 2 teaspoons boiling water
250ml PHILADELPHIA Cream For Desserts, double cream alternative
⅓ cup Irish cream liqueur
Mocha Puddings with a Liqueur Cream Crown
Search results for Mocha Puddings with a Liqueur Cream CrownIngredients
What you need
120g CADBURY Baking Dark Chocolate, roughly chopped
125g butter, chopped
½ cup flour
½ cup CADBURY Bournville Cocoa
¾ teaspoon baking powder
4 eggs
1 cup caster sugar
2 teaspoons instant coffee dissolved in 2 teaspoons boiling water
250ml PHILADELPHIA Cream For Desserts, double cream alternative
⅓ cup Irish cream liqueur
120g CADBURY Baking Dark Chocolate, roughly chopped
125g butter, chopped
½ cup flour
½ cup CADBURY Bournville Cocoa
¾ teaspoon baking powder
4 eggs
1 cup caster sugar
2 teaspoons instant coffee dissolved in 2 teaspoons boiling water
250ml PHILADELPHIA Cream For Desserts, double cream alternative
⅓ cup Irish cream liqueur
A sophisticated dessert for those who love coffee with their chocolate.
Method
1. COMBINE the chocolate and butter in a bowl over simmering water and stir until melted.
2. BEAT the eggs and sugar together until pale and fluffy. Add the coffee mixture. Gradually add the chocolate mixture and beat until just combined. Fold through the sifted flour, cocoa and baking powder then spoon into 8 × ½ cup capacity greased ovenproof ramekins.
3. BAKE in a moderate oven 180°C for 25-30 minutes or until cooked. Remove a spoonful of cooked pudding from the centre of each and dollop with PHILLY and a generous splash of liqueur. Serve immediately.
2. BEAT the eggs and sugar together until pale and fluffy. Add the coffee mixture. Gradually add the chocolate mixture and beat until just combined. Fold through the sifted flour, cocoa and baking powder then spoon into 8 × ½ cup capacity greased ovenproof ramekins.
3. BAKE in a moderate oven 180°C for 25-30 minutes or until cooked. Remove a spoonful of cooked pudding from the centre of each and dollop with PHILLY and a generous splash of liqueur. Serve immediately.
