4 egg yolks
2 tablespoons sugar
100g dark chocolate, chopped
1tablespoon cocoa powder
1teaspoon instant coffee powder
1 tablespoon (7g) plain powdered gelatine
1 cup (250ml) milk
1 cup (250ml) cream, double
1 teaspoon vanilla essence
glacé cherries to decorate
Dissolve chocolate in hot milk inside a saucepan.
Beat egg yolks and sugar slightly.
Stir in cocoa powder and coffee powder.
Add the chocolate milk and mix well.
Place the mixture in a saucepan and cook over a low heat for 2 minutes.
Remove from heat.
Soak powdered gelatine in ½ cup of cold water and fold it into the mixture.
Fold in slightly whipped cream and vanilla essence.
Spoon into individual serving bowls and chill for 2 to 3 hours.
To decorate pipe rosettes of whipped cream and top with chocolate curls or glacé cherries.