Portions: 4 8 g instant coffee 80 g plain chocolate 8 fl oz double cream 2 fl oz whole milk 2 egg yolks 40 g castor sugar 1 tsp vanilla essence For the sabayon: 1 egg yolk 1 tsp icing sugar 1 measure amaretto 100 ml milk
Melt the chocolate with half the amount of boiled cream and milk. Mix egg yolks and sugar together. Add coffee to the eggs and sugar and mix well. Add melted chocolate, milk and cream mixture. Add the remaining hot milk and cream. Stir well.Place mix into four coffee cups. Put cups into a bain marie. Cook in moderate oven (80-100oC) for 25 minutes. Remove and allow to cool. For the sabayon, whisk milk and egg yolk together and oven heat until it peaks. Add sugar to taste. Add amaretto. Place the sabayon with a spoon on top of the set mousses. To give desired cappuccino effect, sprinkle with cocoa. Supplied by: The Olive Branch, Clipsham, Rutland