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Creamy Chocolate Coffee Ripple




Source of Recipe


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List of Ingredients




410g pear quarters in syrup
12 Cantunccini (almond biscotti)
4 tbsp strong, black instant coffee
100g plain chocolate, broken into squares
200ml double cream
4 tbsp Irish cream liqueur (such as Baileys)
120g Philadelphia Light

Recipe



Drain the pears, reserving the syrup, and cut into bite-sized pieces. Break the biscuits into rough pieces and place in a bowl. Mix with the pears and pour the coffee over the top.
Toss together until the biscuits soak up the coffee then spoon into 6 coffee cups or pretty glasses. Melt the chocolate in a bowl set over a pan of simmering water, or in the microwave. Stir until smooth.
Whisk together the cream, liqueur, Philadelphia Light and 2 tbsp of the reserved pear syrup until the mixture is smooth and thickened to a light, dropping consistency.
Add the melted chocolate and stir a couple of times until it is rippled. Spoon on top of the pears and biscuits and chill for at least 1 hour before serving.

Serves 6