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
The pudding was excellent,captivating all the
taste buds .All loved it !
It can be served for tea time too !
To the recipe now
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
•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 .