When it is the ‘weekend’ I rack my brains,to

innovate new recipes,especially desserts.

There was some leftover rum and raisin

chocolate brownie,and the idea for the dessert

was conceptualised.

The pudding was excellent,captivating all the

taste buds .All loved it !

It can be served for tea time too !

To the recipe now

INGREDIENTS

For the base

Slice of brownie/chocolate cake

For the middle layer

For the coffee mousse

2.5 cups milk

3-4 tbsp sugar

1/2 cup cream

3-4 tsp coffee powder( instant)

3 tbsp cornflour

Method

•Mix the cornflour and coffee with a little

milk,and set aside.

•Heat the milk and sugar .

•When the milk reaches boiling point,pour the

cornflour mixture,and cook till thick .

•Whilst the mixture is beginning to thicken,add

the cream .

•When it reaches the custard consistency,

switch off the flame.

•Pour over the cake .

For the top layer

Melt chocolate or make chocolate ganache and

pour over custard.

Allow to set in fridge for minimum 1 hour .