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Chocolate marquise with coffee crme anglaise & cocoa nib praline
- 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:View on BBC Good Food
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