CARAMEL CAPPUCCINO CHOCOLATE POTS
Preparation time: 15 minutes
Cooking time: 5 minutes
- 200g dark chocolate (70-75%), broken into pieces
- 1 tsp instant coffee granules
- 3 large eggs, separated
- 40g golden caster sugar
- 8 tbsp salted caramel sauce
- 2 x 2.5ml scoops Celtic Wind Hemp CBD powder
- 125g mascarpone cheese
- 5tbsp Irish cream Liqueur
- 150ml whipping cream
- Cocoa powder to dust
- Chocolate stars to decorate (optional)
- Pomegranate seeds to decorate (optional)
Place the chocolate, coffee granules and 120ml cold water into a small heatproof bowl and heat sitting over a pan of simmering water making sure the water does not touch the bottom of the bowl. When melted remove from the heat, stir well until smooth and glossy and allow to cool slightly. Beat in the egg yolks.
Whisk the egg whites in a large clean bowl until softly peaked. Slowly whisk in the sugar until thick and glossy and carefully fold into the chocolate mixture until well incorporated.
Mix together the salted caramel sauce and CBD Hemp powder. Spoon the chocolate mixture and caramel sauce alternately into 6 individual glass serving dishes and chill for 15 minutes.
Meanwhile, whisk the mascarpone cheese and Irish cream liqueur together. Softly whip the cream and fold into the mascarpone cheese mixture and spoon over the chocolate mousse. Dust with cocoa powder and decorate with chocolate stars and pomegranate seeds.