Chocolate marquise with coffee crème anglaise and cocoa nib praline recipe
This decadent chocolate marquise is filled with praline and served with coffee crème anglaise and cocoa nibs.
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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)
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