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Chocolate marquise with coffee crme anglaise & cocoa nib praline


Chocolate marquise with coffee crme anglaise & cocoa nib praline Recipe

Ingredients:
  • 3 tbsp cocoa nibs
  • 200g caster sugar
  • 400g 70 per cent dark chocolate
  • 200g unsalted butter , at room temperature
  • 60g golden caster sugar
  • 1 tsp vanilla extract
  • 6 eggs , separated
  • 4 egg yolks
  • 2 tbsp caster sugar
  • 300ml milk
  • 284ml pot single cream
  • 3 tbsp strong espresso coffee , cooled to room temperature (instant is fine)
Directions:
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