Prep time: 120 minutes
Makes 4 portions depending on serving glass size
100g Lindt EXCELLENCE 70% Cocoa, chopped
40ml Espresso
1 leaf of Gelatine (Gold Grade)
200ml Cream 35%
15g Glucose Syrup
30g Raw Caster Sugar
Place the chocolate into a bowl and add the espresso. Set aside.
In a small bowl place the gelatine leaf in cold water to soak.
Combine half (100ml) the cream, glucose and sugar in a saucepan and bring to just before boiling point.