150 gr white chocolate, finely chopped
250 ml heavy cream
100 ml milk
3 tablespoons coarsely ground coffee beans
Creme de Cacao to taste

Mix coffee with half the cream and refrigerate for at least six hours or overnight.

In a microwave-safe bowl, warm remaining cream and milk until hot but not boiling.

Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted.

Add coffee-infused cream, Creme de Cacao to taste, and stain through a fine mesh sieve.

Pour into a 1 pint iSi Creative Whip and chill for at least 2 hours.

Screw on one iSi cream charger and shake vigorously before serving.

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