Mocha Tart, a good start to a new blog

Hi, welcome to our fabulous new food blog. So that we get off to a good start, we thought we'd write about this delicious dessert!

We've modified this mocha tart recipe to use a strange but tasty & seemingly limited edition Chocolate Cappuccino Cereal that we found in B&M Bargains. You don't have to use this, but if you can get your hands on it - we thoroughly recommend you do! If not for this recipe, then for the fact that it contains chocolate made to look like coffee beans.

Here's what you'll need...

• 300g of double choc chip cookies
  alternatively, use the aforementioned Kellogs Chocolate Cappuccino Cereal
• 100g butter
• 300ml whipping cream
• Instant espresso powder
• 300g dark chocolate

Measure out the cereal, and shake from side to side to bring the larger particles to the surface, then extract as many 'coffee beans' as you'd like - used to later decorate the top.

Crush whatever you are using as the base by any means nessecary.

To save washing up, just whack the butter straight in with this and pop it in the microwave to melt the butter. Stir these two ingredients together and press into a loose bottomed cake tin. Pop it in the fridge.

Make yourself a brew, catch up on your favourite blogs and eat 100g of the chocolate.

Melt the remaining 200g of chocolate. Add 2 tablespoons of espresso powder to two tablespoons of boiling water, leave to cool (We put this in the freezer to speed things up).

Whip the cream until light and frothy, then stir in the melted chocolate and espresso. Whip again until stiff. Retrieve the base from the fridge and spoon your mixture onto it. Now all you have to do is put it back in the fridge until its set - this doesn't take long, about an hour at the most.

Decorate however you wish, perhaps with chocolate curls. We used the coffee beans procured from the cereal:

Tagged with:

dessert

recipe

chocolate