175 g (6 oz) plain chocolate in small pieces
100 g (4 oz) icing sugar
100 g (4 oz) peanut butter
15 g (1 tbsp) butter
pinch salt
10 g (2 tsp) instant coffee granules
50 ml (2 fl oz) boiling water
1 egg
5 ml (1 tsp) vanilla essence
300 g (10 oz) biscuit crumbs
100 g (4 oz) icing sugar
100 g (4 oz) peanut butter
15 g (1 tbsp) butter
pinch salt
10 g (2 tsp) instant coffee granules
50 ml (2 fl oz) boiling water
1 egg
5 ml (1 tsp) vanilla essence
300 g (10 oz) biscuit crumbs
method
1. Melt the chocolate in the top of a double boiler.
2. Sift the icing sugar. Mix together the melted chocolate, sugar, peanut butter, butter and salt.
3. Dissolve the instant coffee granules in boiling water and lightly beat the egg.
4. Add the coffee, egg, vanilla and crumbs to the chocolate. Mix well so that the crumbs are well coated.
5. Line a loaf tin with foil. Spoon the chocolate mixture in the tin. Smooth the surface and cover with foil. Freeze for at least 4 hours.
6. Remove from the freezer one hour before you are ready to serve.
7. Slice and arrange on serving dishes. Decorate with whipped cream to serve.
2. Sift the icing sugar. Mix together the melted chocolate, sugar, peanut butter, butter and salt.
3. Dissolve the instant coffee granules in boiling water and lightly beat the egg.
4. Add the coffee, egg, vanilla and crumbs to the chocolate. Mix well so that the crumbs are well coated.
5. Line a loaf tin with foil. Spoon the chocolate mixture in the tin. Smooth the surface and cover with foil. Freeze for at least 4 hours.
6. Remove from the freezer one hour before you are ready to serve.
7. Slice and arrange on serving dishes. Decorate with whipped cream to serve.
serving amount
serves 8 - 10
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