45 g Dansukker Cane Sugar
70 g Dansukker Organic Golden Syrup
50 ml whipping cream
15 ml strong coffee
300 ml whipping cream
10 g cornstarch
75 g Dansukker Soft Brown Sugar
10 g cocoa
20 g butter
1 pinch of salt
40 g dark chocolate
Start by making the coffee-caramel sauce. Combine the sugar and syrup in a saucepan. Boil for about 2 minutes, until the mixture starts to caramelise or thicken slightly.
Pour in the cream a little at a time and finally add the coffee, let it simmer for another 4 min. or so.
Allow to cool and then pour a small amount of caramel sauce into the bottom of the glasses. Place in the fridge to set.
Meanwhile, prepare the chocolate blancmange. Combine the cream, cornstarch, sugar, cocoa, butter and salt in a saucepan. Add the chopped chocolate.
Simmer until the cream thickens, about 2-3 min., stirring constantly. Allow to cool.
Pour the chocolate blancmange mixture over the caramel sauce and refrigerate for 1-2 hours.
Top with cream and a dusting of cocoa.
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