Chocolate Cream With Espresso And Vin Santo
|Mascarpone||250 Gram (Tub)|
|Icing sugar||4 Teaspoon|
|Fresh vanilla custard||8 Ounce (200 Gram, From A 500 Gram Pot)|
|Dark chocolate||1 Ounce, grated (Try Green & Black'S Maya Gold, 25 Gram)|
|Strong espresso/Very strong coffee||6 Cup (96 tbs)|
|Vin santo||375 Milliliter (37.5 Centiliter Bottle, Enough For 6 Glasses)|
|Cantuccini/Biscotti biscuits||250 Gram (Pack)|
1. Tip the mascarpone into a bowl and beat with a wooden spoon to soften. Add the icing sugar and custard, stirring until smooth. Fold in the chocolate and orange zest. Spoon into 6 small cups or glasses, cover and chill until needed.
2. When ready to serve, prepare the coffee. Serve the coffee alongside the mascarpone, with a glass of vin Santo and biscuits for dipping.